Pan Seared Tuna, Vine Roasted Tomatoes, Herb & Chilli Tagliatelli and A White Wine and Caper Sauce Recipe at MyDish

Pan Seared Tuna, Vine Roasted Tomatoes, Herb & Chilli Tagliatelli and A White Wine and Caper Sauce

4 stars based on 2 reviews Rate this Recipe

Method

  • Make a portion of pasta dough and refridgerate (see my pasta dough recipe). Marinade the tuna in the olive oil and the salt and pepper.

  • Put the tomatoes into a tin foil parcel and drizzle with olive oil and balsamic vinegar. These will need to be tightly wrapped and backed at 180 degrees for 15 minutes.

  • Make the white wine and caper sauce (see my recipe).

  • Cook the tomatoes and with 5 minutes left fry the tuna in a hot griddle pan for 1 minute on either side. Cook the pasta whilst doing this for 2 minutes. Drain and plate the pasta. Add the tuna and the tomatoes. Surround with a drizzle of the sauce making sure it gets into the pasta as well.

  • Serve.

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    Ingredients

    • 4 Tuna Steaks
    • 4 stems Vine Cherry Tomatoes
    • 1 portion Herb Chilli Tagliatelli
    • 1 portion White Wine and Caper Sauce
    • 25ml Olive Oil
    • To season Sea Salt and Freshly Ground Pepper

    By Views 3416  Added Wed Sep 3 2008


    I cooked this dish for my main course on Rosemary Shrager's School for Cooks. It is a good solid dish and an excellent addition to any dinner party.

     

    My wife entered me at the Good Food Show to audition for Rosemary Shrager’s School for Cooks. After getting through all the interviews and auditions I made it to the final 64 people (from over 2000 applicants) and went to Rosemary’s cookery schoo Read More

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