Pasta with tuna, chilli, lemon and Thai basil

Cook like a MasterChef at home with this flavour-packed tuna pasta infused with chilli, lemon and Thai basil.

Recipe «Pasta with tuna, chilli, lemon and Thai basil» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 300g dried ribbon pasta, 125ml extra virgin olive oil, 2 lemons, 2 x 350g pieces yellowfin tuna, 3 eschalots, finely chopped , 2 long red chillies, halved lengthwise, seeded, finely chopped, 1 bunch Thai basil, leaves picked .

Ingredients:

• 300g dried ribbon pasta 
• 125ml extra virgin olive oil 
• 2 lemons 
• 2 x 350g pieces yellowfin tuna 
• 3 eschalots, finely chopped 
• 2 long red chillies, halved lengthwise, seeded, finely chopped 
• 1 bunch Thai basil, leaves picked 

Instructions

1. Cook pasta in a saucepan of boiling salted water until al dente. Drain.
2. 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.
3. 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.
4. Heat the remaining lemon oil in a large pan over medium heat and cook eschalots for 5 minutes or until soft.
5. 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.