Fresh tuna, chilli & basil fusilli

Ingredients (serves 4)

• 400g fusilli (or other short pasta)
• 1 1/2 tbs olive oil
• 4 garlic cloves, thinly sliced
• 2 long red chillies, seeds removed, finely chopped
• Grated zest and juice of 1 lemon
• 500g sashimi-grade tuna, cut into 1.5cm cubes
• 1/2 cup basil leaves, plus extra to garnish

Method

1. Cook the pasta in a large saucepan of boiling salted water according to packet instructions. Drain, reserving 1/3 cup (80ml) of the cooking water. Return the pasta to the pan and keep warm.
2. Heat the oil in a frypan over low heat. Add the garlic and gently cook, stirring, for 1-2 minutes until softened. Add the chilli and lemon zest, then season with salt and pepper. Cook, stirring, for 1 minute, then add the tuna and toss briefly until just seared.
3. Add the tuna mixture to the pasta with the lemon juice, basil leaves and reserved cooking water and toss to combine.
4. Divide among bowls, then serve immediately topped with extra basil.

Source

delicious. – December 2009, Page 228
Recipe by Louise Pickford

Nutritional information

This information is per serve.