Creamy Tuna pasta


  1. 400 g sashimi grade piece of yellowfin tuna
  2. Dash olive oil (or similar)
  3. 1 x diced onion
  4. 2-3 small red chillies
  5. 3 x cloves of garlic – crushed or diced
  6. 3 x anchovies
  7. 1 x teaspoon of capers
  8. 300 ml double cream
  9. Fresh flat leaf parsley (to decorate)
  10. Parmasen (to taste
  11. Black pepper (to taste)
  12. 250 g fettuccini


  1. Start by boil some water and cook you pasta based on packet direction

  2. While your pasta is cooking, heat your oil to a very high heat. Cook your tuna for 1 minute, each side.

  3. Remove tuna from pan, lower heat to medium. Add more oil if pan dry.

  4. 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.

  5. 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.

  6. Turn to a high heat while stirring continuously. Keep stirring until dish reaches a hot temperature and is ready to serve.

  7. Serve topped with flat leaf parsley, parmesan and cracked pepper

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