Italian Seared Tuna with Tomato, Olive & Caper Linguine
Al dente linguine in a tomato olive caper sauce, topped with seared tuna seasoned with salt, pepper and lemon.
- 280 g tuna steak
- 160 g linguine pasta
- 400 g tinned cherry tomatoes
- 60 g Kalamata olives
- 25 g capers in brine
- 2 whole garlic clove
- 1 whole red chilli
- 15 g fresh parsley
- 2 tbsp extra virgin olive oil
- 5 g sea salt
- 2 g black pepper
- ½ whole lemon
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Bring a large pot of salted water to a rolling boil. Add linguine and cook according to packet instructions until al dente (usually 9–11 minutes). Reserve 100ml pasta water before draining.
- Step 2
While pasta cooks, prepare the sauce: minced garlic and finely slice red chilli. Pit and halve the Kalamata olives. Drain capers and rinse briefly.
- Step 3
Heat 15ml extra virgin olive oil in a large frying pan over medium heat. Add minced garlic and sliced chilli, fry for 1 minute until fragrant but not coloured.
- Step 4
Add tinned cherry tomatoes, breaking them up slightly with the back of a spoon. Add olives and capers. Simmer for 6–8 minutes, stirring occasionally, until sauce thickens slightly. Season with sea salt and black pepper to taste.
- Step 5
Pat tuna steak dry with kitchen paper. Season both sides generously with sea salt and black pepper.
- Step 6
Heat remaining 15ml extra virgin olive oil in a separate frying pan over high heat until just smoking. Sear tuna for 1–1.5 minutes per side for medium-rare (it should have a pink centre). Remove to a warm plate and rest for 2 minutes.
- Step 7
Add cooked linguine to the tomato sauce and toss gently, adding pasta water a little at a time to create a silky sauce that coats the pasta.
- Step 8
Divide pasta between two warm bowls. Slice the rested tuna steak into 1cm strips and arrange on top of each portion.
- Step 9
Finely chop fresh parsley and scatter over. Finish with a squeeze of fresh lemon juice and a drizzle of extra virgin olive oil. Serve immediately.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
