Recipe & photography by Ed Barrow.
Ingredients
- 2 cloves of garlic, finely chopped
- 1 red chilli, deseeded and finely chopped
- 120g of Sungold Cherry Tomatoes, halved
- 100ml of passata
- A pinch of granulated sugar
- 1 tbsp of red wine vinegar
- Small handful of basil
- 2 Albacore tuna steaks
- 150g of Northern Pasta Co Casarecce
- Lemon, to finish
Method
Add a good glug of olive oil to a small pan and place on a low heat. Add the garlic and chilli and fry gently for around 3-4 minutes, being careful not to burn the garlic. After a few minutes and sizzling and fragrant add the tomatoe, passata, sugar and vinegar. Season well with salt and pepper and stir together. Leave to simmer for 15 minutes.
Place a large pan of well salted water on to boil for the pasta.
After 15 minutes, place a frying pan on a high heat and leave to get piping hot. Drizzle a little oil over both sides of the steak and season well with salt and pepper. Once the pan is nice and hot add the tuna steak and fry for roughly 2.5 minutes until the tuna starts to brown a little. Flip over and cook for a further minute before adding the butter then basting the steak in melted butter for 30 seconds. Then remove from the heat and leave to one side to rest whilst you cook the pasta. Add the Casarecce to the boiling water and cook for 8 minutes or until al-dente.
Once cooked, drain the pasta and add to the sauce. Stir or toss together until combined then divide between 2 bowls. Add the tuna steak on top and finish with a few gratings of lemon zest over the top.
