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Grilled tuna with tomato spaghetti
Perfect for a cosy night in
40 mins
Super easy
serves 2
Recipe From
Ingredients
1 clove of garlic
200g cherry tomatoes
30g black olives
30g green olives
1 teaspoon fennel seeds
sea salt
30g Parmesan cheese
a small bunch of fresh basil
olive oil
1 lemon
2 x 120g tuna steaks (roughly 1.5cm thick)
freshly ground black pepper
150g dried spaghetti
extra virgin olive oil
½ fresh red chilli
35g rocket
Method
Keep the other half happy with this hugely popular combo of tuna and pasta – fresh, simple, delicious.
- Peel and finely slice the garlic and cut the cherry tomatoes in half. Stone the olives and tear into thirds or quarters. Next, add the fennel seeds to a pestle and mortar with a pinch of salt and smash to a powder. Tip into a cup and put aside.
- Finely grate the Parmesan. Pick the basil leaves and set aside. Roughly chop the stalks, then add to the pestle and mortar and smash to a paste with a pinch of salt. Mix 2 tablespoons of olive oil, a grating of lemon zest and the juice of half the lemon with the basil paste. Spoon it out onto a plate and place the tuna steaks on top. Turn the tuna over in the dressing, then leave them to marinate for about 20 minutes in the fridge.
- Meanwhile, fill and boil the kettle. Put a deep pasta pan on a medium heat and fill with boiling water, add a good few pinches of salt and bring back to the boil. Drop the spaghetti into the water and cook according to packet instructions. Once cooked, scoop out half a mug of cooking water, then drain the pasta.
- Meanwhile, put a medium saucepan over a medium heat, then add a splash of olive oil and the garlic. As soon as the garlic is golden, tip in the bashed-up fennel seeds and the cherry tomatoes. Season with a little pepper, cover with a lid and turn the heat down to low. Cook gently for 5 minutes, or until the tomatoes are soft and sweet, then turn the heat off. Tip the drained pasta into the pan with the cherry tomatoes, stir together and season with a little salt, pepper and a squeeze of lemon juice, if needed. Cover with a lid.
- Put a griddle pan on a medium heat. Tear the basil leaves into a bowl with the olives. Add the rocket, then dress the salad with a squeeze of juice from the remaining lemon half and a drizzle of extra virgin olive oil. Finely chop and sprinkle over the chilli.
- Season the tuna with a little salt, then place in the hot griddle pan and cook for 30 seconds on each side for rare, or for a bit longer if you prefer it more well done. Stir the grated Parmesan into the spaghetti, adding a splash of the reserved cooking water to loosen, if needed. Divide the spaghetti between your plates, lay a tuna steak next to each pile and top with a good pinch of the olive salad.
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