Cook like a MasterChef at home with this flavour-packed tuna pasta infused with chilli, lemon and Thai basil.
- Cook pasta in a saucepan of boiling salted water until al dente. Drain.
- Meanwhile, place oil in a large frying pan. Using a vegetable peeler, thinly peel rind from lemons over the pan. Place pan over low heat and wait for the mixture to sizzle. Cook for a further minute, then remove from the heat. Remove lemon rind from oil and chop finely. Reserve lemon oil.
- Preheat a chargrill pan over high heat. Lightly brush tuna with a little lemon oil. Cook tuna on chargrill for 45 seconds. To give it criss-cross marks, lift tuna, turn 90 degrees and cook for a further 45 seconds. Repeat on the other side for medium–rare. Season tuna with salt and pepper. Cool slightly and slice thinly.
- Heat the remaining lemon oil in a large pan over medium heat and cook eschalots for 5 minutes or until soft.
- Add the lemon rind, pasta, tuna, chillies, basil and the juice of 1 lemon to the pan. Toss gently to combine and warm through. Serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set