Pappardelle Pasta with Tuna and Tomatoes

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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!

Ingredients

Serves 2

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.

Method

  • 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. 

For more great ideas keep following https://forfoodlovers.wordpress.com, our Twitter account @Love_Food_UK and don’t forget we can be found on Facebook and Mumsnet, too.

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