Fresh tuna steak is so much more readily available these days. Low in fat, high in protein and versatile, here we accompany it with fresh pappardelle pasta.
Dawn: Pappadelle? I don’t think I have used that before.
Andrew: It is a wider and slightly thicker version of tagliatelle, basically. It also looks good in the ‘verde’ version, which is coloured with spinach.
Dawn: One to make with my pasta machine then!
2 tuna steaks
2 large spring onions, sliced finely
1 clove garlic, crushed or finely sliced
1 chilli, deseeded and chopped (optional)
8-10 baby plum tomatoes
100g fresh papardelle per person
Andrew: Chilli is a great option here for a winter evening.
Dawn: Ginger is also an optional ingredient for those who like a Thai taste to their cooking, with a little lime juice, too.
- While the fish and vegetables cook, put a pan of salted water on to boil and cook pasta as per the packet instructions.
- Fry the tuna steak in a pan in a little olive oil.
- Turn after about 3 minutes and cook through.
- As you turn the tuna, add the onions, garlic and chilli to the same pan, around the tuna.
- After a further 3 minutes, when the tuna is cooked, gently break it up with a fork.
- Add the plum tomatoes, a splash of water (or if feeling a little decadent, a splash of white wine).
- Cover and steam for a minute, allowing the tomatoes to ‘pop’.
- Add the cooked pasta to the pan and stir gently so there is an even spread of tuna and tomatoes.
- Serve with a green salad.
Andrew: A super supper, wouldn’t you agree, Dawn?
Dawn: I would, especially as there are so many potential variations on this too.