Orecchiette with Fresh Tuna and Salsa Verde
4 baby potatoes (optional)
½ red onion, finely chopped
1 clove garlic, crushed
Handful Italian parsley leaves, chopped
Juice of one lemon
1 500g pkt
3 x 200g pieces of fresh tuna
Cook the potatoes in salted water until tender, drain and slice into quarters.
Sauté onion, garlic and capers in EVO for 4 minutes, add the parsley and lemon juice.
Cook the pasta in plenty of salted boiling water, drain and toss with a little EVO.
Add the pasta to the onion mix, and toss through the salsa verde and cooked potatoes.
In a hot pan, heat a little EVO and fry the tuna for 30 seconds on each side, and then arrange on top of the pasta.
Sprinkle with a little more parsley and drizzle with extra salsa verde. Season to taste.
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