ingredients

 

2 4 6 8 Servings

• 2 small tuna steaks

• 16 cherry tomatoes

• 0.5 bunch basil leaves

• 1 garlic clove

• 200 grams dry short pasta

• 5 sweet piquant peppers, sold in jars

• 10 black olives, pitted

• 1 tablespoon tomato puree

• 140 ml OR 1 medium glass red wine

• 2 tablespoons olive oil

implements

 

for cooking 2 servings

• small saucepan

• medium saucepan

• griddle pan

• colander

• garlic crusher

instructions

 

1. In the medium saucepan cook pasta according to the instructions.

2. Chop 5 piquant peppers and 10 black olives. Crush the clove of garlic.

3. In the small pan heat 1 tablespoon of olive oil. Add : 
- Crushed garlic
- 16 cherry tomatoes
- Chopped piquant peppers and black olives.

4. Pour in a medium glass of red wine and mix in a tablespoon of tomato puree. Cook on a low /medium heat for 5-6 minutes until the sauce thickens. Set it aside.

5. Chop the basil leaves.

6. With 6 minutes before pasta is ready, heat 1 tablespoon of olive oil on the griddle pan.

7. Season the tuna steaks and fry for one and a half minutes on each side (if the steak is thicker than 2cm you might want to add 30 seconds on each side).

8. Take the tuna off the heat and cut the steaks into medium chunks (see below if the fish is too rare for your liking)

9. Drain pasta and place it back in the saucepan.

10. Mix in the sauce, tuna chunks and most of the chopped basil, leaving a little for decoration. Put it back onto a low heat for a few more seconds. If the tuna is too rare for you then cook it for a little longer.

To serve - Spoon into pasta bowls, decorating each serving with a few chopped basil leaves.