Carloforte-style pasta with fresh tuna

Ingredients

For 1 serving

• Durum wheat pasta75 g
• Fresh tuna110 g
• Basil pesto15 g
• Cherry tomatoes100 g
• Garlic1 clove
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, nuts, fish,

In season: May – September

Method

1. Bring a pan of water to the boil for the pasta.
2. Meanwhile, cut the fresh tuna into 2 cm dice and wash and halve the cherry tomatoes; peel and crush the garlic.
3. Salt the water once boiling and cook the durum wheat pasta for the packet time (about 10–11 minutes), until al dente; save a ladleful of the cooking water.
4. Meanwhile, heat a non-stick pan over medium heat with the garlic for a minute, until fragrant; turn up the heat and sear the tuna for a minute, turning, until pale outside but still pink inside. Add the cherry tomatoes, season with salt and pepper and cook for 3 minutes, until softened; remove the garlic.
5. Drain the pasta into the pan and toss for a minute with a splash of cooking water, until well coated.
6. Turn off the heat and stir through the pesto alla genovese: off the heat the basil stays green and fragrant.