Grilled Tuna with Spaghetti & LemonMarch 12, 2014
A popular blend of ingredients which combine to create a fresh and zesty delight.
Ingredients for two people
|4 tbs||olive oil|
|1 tsp||chilli flakes|
|1||lemon, zested and juiced|
|3||garlic cloves, crushed|
|80||rocket, washed and dried|
|1/2||parsley bunch, chopped|
For the dressing
In a large salad bowl add the olive oil, chilli flakes, lemon juice and zest, and crushed garlic, whisk together and set aside.
For the spaghetti
In a large pot bring some salted water to the boil. Add the pasta to the boiling water and cook for approximately 10 minutes or until “al dente”, stirring regularly to ensure the pasta does not stick. Strain and refresh with cold water to stop the spaghetti from sticking.
Now add the pasta into the dressing and toss until all of the spaghetti is coated in the lemon and chilli.
For the tuna
Heat some oil in a griddle or pan over high heat. Add the tuna and grill for 1-2 minutes on each side (the tuna is perfectly good raw so don’t be afraid to leave it medium rare, it can also turn very dry very quickly so be very careful to not overcook). Remove from the pan and then slice your tuna into thin slices and add it to the spaghetti along with the fresh rocket and parsley, toss well to combine.
Divide between bowls and get stuck in!
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