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

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.


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.



White Wine And Caper Sauce 1 Portion
Herb & Chilli Tagliatelli 1 Portion
Vine Cherry Tomatoes 4 Stems
Tuna Steaks 4
Olive Oil 25ml
Sea Salt And Freshly Ground Pepper To Season

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MMM, this looks like something I'd definitely cook. Got some tomatoes that need to be roasted soon too.
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