Tender linguine pasta is tossed together with fresh basil, diced tomato, and salty olives. Topped with juicy seared tuna steak, lemon juice, and sprinkled with sunflower seeds. Absolutely divine!
Scrumptious Seared Tuna Pasta
Scrumptious Seared Tuna Pasta
with sunflower seeds, diced tomato & fresh basil
Hands on Time: 10 - 25 minutes
Overall Time: 15 - 30 minutes
Ingredients:
- Fresh Basil
- Green Leaves
- Lemon Juice
- Line-caught Tuna Fillet
- Line-caught Tuna Fillets
- Linguine Pasta
- Pitted Kalamata Olives
- Sunflower Seeds
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
BUBBLING AWAY
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some olive oil to prevent sticking.
SEAR THE TUNA
When the pasta is done, pat the tuna dry with paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, add the tuna and a knob of butter (optional). Sear for 30-60 seconds each side until browned. Remove from the pan, cut into chunks, and season.
WHEN THE PASTA IS DONE…
Toss the cooked pasta with ½ the chopped basil, ½ the diced tomato, a good drizzle of olive oil, the halved olives, and the lemon juice (to taste). Season to taste and loosen the pasta with the reserved pasta water, if desired. Toss the rinsed green leaves with ½ the sunflower seeds, a drizzle of olive oil, and seasoning.
EAT IT UP!
Plate up a heaping helping of the pasta. Top with the seared tuna chunks. Sprinkle over the remaining sunflower seeds, basil, and diced tomato. Side with the green leaf salad. Dive in, Chef!
Linguine Pasta - 125g
Line-caught Tuna Fillet - 1
Fresh Basil - 3g
Tomato - 1
Pitted Kalamata Olives - 25g
Lemon Juice - 15ml
Green Leaves - 20g
Sunflower Seeds - 10g
BUBBLING AWAY
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some olive oil to prevent sticking.
SEAR THE TUNA
When the pasta is done, pat the tuna dry with paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, add the tuna and a knob of butter (optional). Sear for 30-60 seconds each side until browned. Remove from the pan, cut into chunks, and season.
WHEN THE PASTA IS DONE…
Toss the cooked pasta with ½ the chopped basil, ½ the diced tomato, a good drizzle of olive oil, the halved olives, and the lemon juice (to taste). Season to taste and loosen the pasta with the reserved pasta water, if desired. Toss the rinsed green leaves with ½ the sunflower seeds, a drizzle of olive oil, and seasoning.
EAT IT UP!
Plate up a heaping helping of the pasta. Top with the seared tuna chunks. Sprinkle over the remaining sunflower seeds, basil, and diced tomato. Side with the green leaf salad. Dive in, Chef!
Linguine Pasta - 250g
Line-caught Tuna Fillets - 2
Fresh Basil - 5g
Tomatoes - 2
Pitted Kalamata Olives - 50g
Lemon Juice - 30ml
Green Leaves - 40g
Sunflower Seeds - 20g
BUBBLING AWAY
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some olive oil to prevent sticking.
SEAR THE TUNA
When the pasta is done, pat the tuna dry with paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, add the tuna and a knob of butter (optional). Sear for 30-60 seconds each side until browned. Remove from the pan, cut into chunks, and season.
WHEN THE PASTA IS DONE…
Toss the cooked pasta with ½ the chopped basil, ½ the diced tomato, a good drizzle of olive oil, the halved olives, and the lemon juice (to taste). Season to taste and loosen the pasta with the reserved pasta water, if desired. Toss the rinsed green leaves with ½ the sunflower seeds, a drizzle of olive oil, and seasoning.
EAT IT UP!
Plate up a heaping helping of the pasta. Top with the seared tuna chunks. Sprinkle over the remaining sunflower seeds, basil, and diced tomato. Side with the green leaf salad. Dive in, Chef!
Linguine Pasta - 375g
Line-caught Tuna Fillets - 3
Fresh Basil - 8g
Tomatoes - 3
Pitted Kalamata Olives - 75g
Lemon Juice - 45ml
Green Leaves - 60g
Sunflower Seeds - 30g
BUBBLING AWAY
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some olive oil to prevent sticking.
SEAR THE TUNA
When the pasta is done, pat the tuna dry with paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, add the tuna and a knob of butter (optional). Sear for 30-60 seconds each side until browned. Remove from the pan, cut into chunks, and season.
WHEN THE PASTA IS DONE…
Toss the cooked pasta with ½ the chopped basil, ½ the diced tomato, a good drizzle of olive oil, the halved olives, and the lemon juice (to taste). Season to taste and loosen the pasta with the reserved pasta water, if desired. Toss the rinsed green leaves with ½ the sunflower seeds, a drizzle of olive oil, and seasoning.
EAT IT UP!
Plate up a heaping helping of the pasta. Top with the seared tuna chunks. Sprinkle over the remaining sunflower seeds, basil, and diced tomato. Side with the green leaf salad. Dive in, Chef!
Linguine Pasta - 500g
Line-caught Tuna Fillets - 4
Fresh Basil - 10g
Tomatoes - 4
Pitted Kalamata Olives - 100g
Lemon Juice - 60ml
Green Leaves - 80g
Sunflower Seeds - 40g
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