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Pasta with tuna, breadcrumbs & rocket
Pasta with tuna, breadcrumbs & rocket
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Enhance tuna pasta with crunchy breadcrumbs for added texture.
Ingredients:
  • 3 slices white bread, crusts removed
  • 400g penne rigate
  • 9.20 gm olive oil
  • 2 (about 200g each, 2cm-thick) tuna steaks
  • 2 bunches rocket, ends trimmed, washed, dried, coarsely torn
  • 42.00 gm fresh lemon juice
  • 18.20 gm extra virgin olive oil
  • Freshly ground black pepper
  • 2 tsp finely grated lemon rind
Instructions:
  • 1. Preheat your oven to 180C. 2. Add the bread to a food processor and pulse until you have coarse crumbs. 3. Spread the breadcrumbs evenly on a baking tray. 4. Bake in the preheated oven, stirring occasionally, for about 10 minutes until crisp and golden. 5. Take out of the oven and let them cool down before using.
  • Boil the pasta in a large saucepan of boiling water as per package instructions until al dente. Once cooked, drain thoroughly and transfer back to the pan.
  • In a large non-stick frying pan over medium-high heat, heat olive oil. Cook the tuna steaks for 3 minutes on each side for medium doneness or until cooked to your preference. Transfer to a plate, cover with foil, and let rest for 5 minutes. Flake the tuna into large pieces using a fork before serving.
  • Combine the rocket, lemon juice, and extra virgin olive oil with the pasta. Season generously with pepper and toss gently until fully mixed.
  • In a medium bowl, mix breadcrumbs and lemon rind. Divide the pasta mixture into serving bowls. Top with tuna, sprinkle with breadcrumb mixture, season with pepper, and serve immediately.

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