INGREDIENTS

INSTRUCTIONS

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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