Grilled Tuna on Linguine with Rocket, Tomato and Lemon
Photography Nick Tresidder.
Linguini, tuna, rocket and tomato create a delicious combination of flavours for that perfect summer pasta recipe sure to please everyone.
Serves: 4
INGREDIENTS
4 tuna steaks, 1½ cm thick
1 tablespoon extra virgin olive oil
Sauce
3 vine ripened tomatoes, seeded and chopped
1⁄2 cup extra virgin olive oil
3 tablespoons lemon juice
2 cloves garlic, finely chopped
1 avocado, peeled and diced
pinch of chilli flakes – optional
2 handfuls wild rocket
250 grams dried linguine
METHOD
Sauce: Combine the tomatoes, olive oil, lemon juice, garlic, avocado and the chilli flakes in a bowl. Season with salt and freshly ground pepper and gently stir to combine. Preheat a ridged grill plate or barbecue.
Brush the tuna steaks with oil and season with salt and freshly ground pepper.
Place on the hot grill and cook for about 1 minute each side – it is best seared on the outside and rare in the middle but it can be cooked for longer if it is too rare for your own taste.
Remove the tuna to a plate and leave to sit for 2 minutes then break into bite size pieces. Add to the salad and turn to mix through the dressing.
Cook the linguine in a large pot of boiling, well-salted water until al dente.
Drain and toss with 2 tablespoons of olive oil. Stir through half of the rocket and divide the pasta between warm serving bowls. Add the remaining rocket to the tuna and place on top of the linguine. Serve immediately.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.