Name: Seared tuna, sweet peppers and olive fusilli
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 30 gram butter, diced; 1 medium red capsicum, deseeded and finely chopped; 1 medium yellow capsicum, deseeded and finely chopped; 3 shallots, finely diced; 3 sprigs thyme; 100 millilitre white wine; 2 teaspoon white vinegar; 50 gram green olives, pitted and sliced; 12 caperberries (or 1 tablespoon capers); 6 basil leaves, sliced; 400 gram fusilli pasta (or penne or rigatoni); 200 gram tuna loin, cut into 1.5cm dice; 3 tablespoon extra virgin olive oil; juice of 1/2 lemon

Ingredients

30 gram butter, diced

1 medium red capsicum, deseeded and finely chopped

1 medium yellow capsicum, deseeded and finely chopped

3 shallots, finely diced

3 sprigs thyme

100 millilitre white wine

2 teaspoon white vinegar

50 gram green olives, pitted and sliced

12 caperberries (or 1 tablespoon capers)

6 basil leaves, sliced

400 gram fusilli pasta (or penne or rigatoni)

200 gram tuna loin, cut into 1.5cm dice

3 tablespoon extra virgin olive oil

juice of 1/2 lemon

Method

1.Melt butter in a saucepan, then gently fry the capsicums and shallots. Add thyme, cook on low heat for 10 minutes or until softened.

2.Add the wine and vinegar, cook for a couple of minutes, then remove from heat. Stir in the green olives and caperberries, then fold in the basil. Season to taste.

3.Meanwhile, bring a pot of water to the boil. Toss in a few pinches of salt. Add the fusilli and cook for 8-10 minutes or until al dente. Add a few tablespoons of pasta water to the sauce, drain pasta, then fold pasta into the sauce.

4.Toss the tuna with the oil and season with salt and pepper. Heat a large frying pan until very hot. Toss in the tuna, fry for 10 seconds or so, until just cooked. Shake the pan thoroughly to loosen tuna from bottom of pan, then add the lemon juice. Mix with the pasta and serve.

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Ingredients

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