Grilled Tuna on Linguine with Rocket, Tomato and Lemon
Photography by Nick Tresidder.
Linguini, tuna, rocket and tomato create a delicious combination of flavours for that perfect summer pasta recipe sure to please everyone.
Serves: 4
INGREDIENTS
4 tuna steaks, 1½ cm thick
1 tablespoon extra virgin olive oil
Sauce
3 vine ripened tomatoes, seeded and chopped
1⁄2 cup extra virgin olive oil
3 tablespoons lemon juice
2 cloves garlic, finely chopped
1 avocado, peeled and diced
pinch of chilli flakes – optional
2 handfuls wild rocket
250 grams dried linguine
METHOD
Sauce: Combine the tomatoes, olive oil, lemon juice, garlic, avocado and the chilli flakes in a bowl. Season with salt and freshly ground pepper and gently stir to combine. Preheat a ridged grill plate or barbecue.
Brush the tuna steaks with oil and season with salt and freshly ground pepper.
Place on the hot grill and cook for about 1 minute each side – it is best seared on the outside and rare in the middle but it can be cooked for longer if it is too rare for your own taste.
Remove the tuna to a plate and leave to sit for 2 minutes then break into bite size pieces. Add to the salad and turn to mix through the dressing.
Cook the linguine in a large pot of boiling, well-salted water until al dente.
Drain and toss with 2 tablespoons of olive oil. Stir through half of the rocket and divide the pasta between warm serving bowls. Add the remaining rocket to the tuna and place on top of the linguine. Serve immediately.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!