INGREDIENTS

INSTRUCTIONS

For the Infused Oil: Place 4 tbsp oil in a small pan. Pare in a  couple
of long pieces of the lemon rind.  2 Halve the chilli and remove the
seeds. Cut the garlic clove in half,  gently crush with the back of a
knife and add to the pan with the  chilli halves.  3 Cook over a very
gentle heat for about 10 minutes or as long as time  allows for the
flavours to infuse, being careful not to let anything  burn.  4 Heat
2-3 tbsp olive oil in a heavy-based frying pan with a lid.  Peel the
mangoes and carefully slice into even-sized scallop-shaped  goblets,
without going too near the stone.  5 Add the mangoes to the hot oil,
toss to coat, reduce the heat,  cover and cook gently for about five
minutes, shaking occasionally  until the mangoes are completely tender
and golden.  6 Pare the pecorino into shavings and set aside on a small
plate.  Bring a steamer set over a pan of salted water to the boil.  7
Wash the asparagus and cut off the woody ends, or pick over the
samphire, if using. Drain well and add to the steamer.  8 Cover with a
tight fitting lid and simmer for 4-5 minutes for the  asparagus or 1-2
minutes for the samphire, until tender and cooked  through.  9 Plunge
the tagliatelle into a pan of boiling salted water, stir  once and cook
for 4-5 minutes until al dente.  10 Heat 2-3 tbsp olive oil in a large
saute pan until just beginning  to smoke. Season the tuna steaks with
five or six turns of white  pepper.  11 Add the tuna to the pan and
cook for about a minute, shaking the  pan occasionally. Turn over and
cook for a minute until lightly  seared but still rare in the middle.
Place a tuna steak on a serving  plate and keep warm.  12 Add the
balsamic vinegar to the pan, stir with any juices still  remaining and
allow to bubble down a little. Stir in the mustard for  20-30 seconds
until the sauce is well combined and slightly syrupy.  Finely chop the
parsley.  13 Drain the tagliatelle and return to the pan. Strain over
the  infused oil, add the parsley and toss until evenly coated. Season
with black pepper.  14 Arrange the cooked asparagus in a criss-cross
pile on the serving  plate with some tagliatelle to the side. Sprinkle
over the pecorino  shavings.  15 Add the mango with any juices, tracing
a little of this over the  tuna. Spoon a little of the balsamic and
mustard sauce over and  around the tuna. Add a dusting of pepper and
serve at once.  Converted by MC_Buster.  Recipe by: Anything You Can
Cook  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 144
Calories From Fat: 119
Total Fat: 13.5g
Cholesterol: 0mg
Sodium: 151.4mg
Potassium: 33.3mg
Carbohydrates: 4.8g
Fiber: <1g
Sugar: 3.6g
Protein: <1g