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Orecchiette with Fresh Tuna and Salsa Verde

Orecchiette with Fresh Tuna and Salsa Verde

Serves 4-6

4 baby potatoes (optional)
½ red onion, finely chopped
1 clove garlic, crushed
1 Tbsp Romulo capers
Handful Italian parsley leaves, chopped
Juice of one lemon
1 500g pkt La Genuina orecchiette
130g Sabato salsa verde
3 x 200g pieces of fresh tuna
Extra virgin olive oil  (EVO)

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.

Sabato


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