- 400 g sashimi grade piece of yellowfin tuna
- Dash olive oil (or similar)
- 1 x diced onion
- 2-3 small red chillies
- 3 x cloves of garlic – crushed or diced
- 3 x anchovies
- 1 x teaspoon of capers
- 300 ml double cream
- Fresh flat leaf parsley (to decorate)
- Parmasen (to taste
- Black pepper (to taste)
- 250 g fettuccini
Start by boil some water and cook you pasta based on packet direction
While your pasta is cooking, heat your oil to a very high heat. Cook your tuna for 1 minute, each side.
Remove tuna from pan, lower heat to medium. Add more oil if pan dry.
When pan cools to a medium heat, add onion, garlic and chilli. Cook for (approx) 5 minutes. In the meantime, slice your tuna into bite – size pieces.
Check you pasta is cooked – when cooked, add your pasta in to the onion mix. Stir well to mix. Add in your tuna, anchovies, capers and cream. Mix well.
Turn to a high heat while stirring continuously. Keep stirring until dish reaches a hot temperature and is ready to serve.
Serve topped with flat leaf parsley, parmesan and cracked pepper
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