| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Sami | Anything, You, Can, Cook | 2 | servings |
INGREDIENTS
| 3 | tb | Balsamic vinegar |
| 1 | Lemon | |
| 1 | Garlic clove | |
| 1 | Red chilli | |
| Olive oil; for cooking | ||
| 1/2 | ts | Wholegrain mustard |
| 2 | 150 g tuna steaks | |
| 1 | Firm mango | |
| 1 | bn | Mixed fresh herbs; (basil, flat-leaf |
| ; parsley and chives) | ||
| 175 | g | Egg tagliatelle; (good quality) |
| 1 | 350 gram bun asparagus or samphire | |
| 1 | 50 grams blo Pecorino | |
| Salt and freshly ground black pepper |
INSTRUCTIONS
1 Place the balsamic vinegar in a small pan and reduce down by two thirds. Remove from the heat and allow to cool. 2 Finely grate the lemon rind into a shallow non-metallic dish and crush in the garlic. 3 Cut the chilli in half, remove the seeds and finely chop one of the halves (reserving the other half to use later). 4 Add 2 tbsp olive oil and 1/2 tsp wholegrain mustard. Season generously and mix well to combine. 5 Season the tuna steaks and then toss in the marinade. Set aside for a few minutes or for as long as time allows for the flavours to penetrate. 6 Peel the mango and finely dice the flesh, not going too near the stone. Place in a bowl. 7 Cut the reserved half the chilli into thin slices and add. Shred a handful of basil and add those with a good squeeze of lemon juice. 8 Add 1 tbsp oil to the mango mixture, season with plenty of black pepper and set aside to allow the flavours to mingle. 9 Plunge the tagliatelle into a pan of boiling salted water, stir once and cook for 4-5 minutes until al dente. 10 Pick over the samphire or trim down the asparagus and rinse well under cold running water. Place in a steamer set over a pan of boiling water. Cook for a minute or two until just tender. 11 Grate about 25g/1oz Pecorino and put in a bowl. Pare a handful of shavings and set aside for garnish. Finely chop the remaining herbs and set aside. 12 Heat a griddle pan. Shake any excess marinade off the tuna, add to the griddle pan and cook on a high heat for 1 minute on each side until well seared but still rare in the middle. 13 Drain the tagliatelle and quickly rinse under cold running water to prevent further cooking. 14 Return to the pan with the samphire, grated Pecorino, herbs and 2 tbsp oil. Mix well to combine and season with plenty of black pepper. 15 Twist some tagliatelle mixture on a long fork and arrange on the serving plate. Scatter over the reserved Pecorino shavings. 16 Carve the tuna on the diagonal and place to one side. Spoon the mango salsa around the edge of the plate, adding little drops of the balsamic vinegar to garnish. Converted by MC_Buster. Recipe by: Anything You Can Cook Converted by MM_Buster v2.0l.
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