Ingredients

• 400 grams fresh tuna steaks
• 1 tablespoon coarsley ground black pepper
• 4 large juicy tomatoes
• 2 tablespoons grated fresh ginger
• 2 spring onions, trimmed and finely chopped
• 2 tablespoons chopped fresh mint
• 2 tablepoons chopped fresh basil
• ½ cup tomato juice
• 400 grams dried pasta shapes
• 1-2 tablespoons olive oil

Method

1. Cut the tuna steaks into 1cm dice and toss in the black pepper. Cover and refrigerate while prepare the sauce.
2. Blanch and peel the tomatoes. Cut in half and squeeze out the seeds. Dice the flesh.
3. In a bowl, toss together the diced tomatoes, ginger, spring onions, mint, basil and tomato juice. Season with salt and pepper. Set aside.
4. Cook the pasta in boiling salted water for 10-12 minutes or until al dente.
5. While the pasta cooks, heat the oil in a non-stick frying pan and quickly sear the tuna chunks , tossing to cook evenly. Do not overcook.
6. Drain pasta and toss through the tuna chunks and tomato sauce. Serve immediately.

Cooks Tips

- It is hard to measure exactly how much pasta you need as there are many variable, including shape, swell rate and, of course, how hungry you are. An average portion is 100g.