FRESH TUNA CHUNKS IN HOT CHILLI DRESSING
INGREDIENTS
- 500g piece fresh tuna
- 2 bay leaves
- 1/2 cup olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, finely chopped
- 1 teaspoon cracked black peppercorns
- 1 tablespoon chopped fresh flat-leafed parsley
- 20g butter
- 1 onion, thinly sliced
- 1 small fresh red chili, shredded
- 500g bavette pasta
FRESH TUNA CHUNKS IN HOT CHILLI DRESSING METHOD:
Cut tuna
into 2cm pieces, and place into an ovenproof dish with bay leaves, oil, juice,
garlic, peppercorns, and parsley; do not stir.
Cover the dish, and bake in a moderate oven for about 20 minutes or until tuna is tender; discard
bay leaves.
Melt butter in a pan, add onion,
cook, and stir ring, until soft. Stir in chili and tuna mixture, and stir until
heated through.
Boil the pasta until just tender,
uncovered, in a large pot of boiling water; drain. Serve pasta with a tuna mixture.
Serves
4.
Note: Best made just before serving.
Freeze: Not suitable.
Microwave: Suitable.
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