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Pasta with tuna, chilli, lemon and Thai basil
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate your pasta game with spicy tuna, zesty lemon, and fragrant Thai basil.
Ingredients:
  • 300g dried ribbon pasta
  • 125ml (1/2 cup) extra virgin olive oil
  • 2 lemons
  • 2 x 350g pieces yellowfin tuna
  • 3 eschalots, finely chopped
  • 2 long red chillies, halved lengthwise, seeded, finely chopped
  • 1 bunch Thai basil, leaves picked
Instructions:
  • Boil pasta in salted water until perfectly cooked. Then, drain pasta.
  • In a large frying pan, drizzle oil and delicately peel lemon rind with a vegetable peeler directly into the pan. Place the pan over low heat until the ingredients sizzle gently. Let it cook for one more minute, then take it off the heat. Finely chop the lemon rind removed from the oil and set aside the flavorful lemon oil for later use.
  • Heat a chargrill pan over high heat. Brush tuna lightly with lemon oil. Grill tuna for 45 seconds, then rotate 90 degrees for another 45 seconds to create crosshatch marks. Flip and repeat for medium-rare. Season with salt and pepper, then slice thinly after allowing it to cool slightly.
  • In a large pan over medium heat, cook the eschalots in the remaining lemon oil until soft, about 5 minutes.
  • Combine lemon rind, pasta, tuna, chillies, basil, and lemon juice in the pan, gently toss to mix, and warm through. Serve.

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