Recipe and photography by Ed Burrows.
Ingredients
- 2 large red spring onion, halved lengthways
- 120g of Northern Pasta Co Casarecce
- 30ml of extra virgin olive oil
- 1 lemon, juice only
- 2 tbsp of hot honey
- 1 tsp of chilli flakes, optional
- 1 tsp of whole grain mustard
- 80g of black olives, halved
- 1 tin of good quality tuna, drained
- 2 large handfuls of rocket or salad leaves of your choice
Method
Start by preheating the oven to 180 fan. Place a large pan of well salted water on to boil for the pasta.
Drizzle a little oil in a frying pan and place on a medium high heat. Add the spring onions cut side down and fry for 3-4 minutes until browned and golden. Remove from the pan and into an oven tray, then place into the oven and roast for 15-20 minutes until softened.
Add the Casarecce to the boiling water and cook for X minuets until al-dente.
Meanwhile, make the dressing by adding the olive oil, lemon juice, honey, chilli flakes and mustard to a large bowl. Season well with salt and pepper and stir together.
Drain the Casarecce once cooked and run under cold water to cool down for a few seconds. Add to the bowl with the dressing along with the olives and roasted spring onion. Stir together and leave to cool down for a couple of minutes in order to not wilt the rocket.
After a few minutes, add the tuna and rocket. Toss together gently then divide between 2 bowls and finish with an extra drizzle of extra virgin oil to finish.