Tuna and Zucchini Pasta

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(serves 6-8)

  • 2 tuna steaks
  • 1x375g packet good quality penne
  • 2 thick slices fresh sourdough bread
  • 1 handful green beans, blanched & cut in half
  • 2 tbsp fresh thyme, chopped
  • 3 tbsp parsley, chopped
  • 40g pine nuts, roasted
  • A few leaves fresh mint, washed & picked
  • A few leaves parsley, washed & picked
  • 3 zucchinis, sliced
  • 40g capers, rinsed
  • 2 garlic cloves, crushed
  • 3 red onions, sliced thickly
  • Splash red wine vinegar
  • Pinch saffron
  • 10 sprigs fresh thyme
  • 1 lemon zest & juice
  • Olive oil

For the Basil Dressing

  • ½ bunch basil
  • 1 clove garlic
  • Olive oil
  • Salt to taste


Place the bread in a food processor along with the garlic & pulse to chunky breadcrumbs. Add the parsley & thyme. Lightly fry in a pan with olive oil until golden & crisp. Set aside. Marinate the tuna in 1 lemon zest & juice, a drizzle of olive oil, salt & pepper for about ½ hour. In a pan add a little olive oil, the sliced zucchini & saffron & toss for a few minutes until lightly golden. Season with salt & pepper. Cut the red onions into thick slices, place on a tray and drizzle with olive oil, salt and pepper a good splash of red wine vinegar & fresh thyme. Place in the oven and roast until tender. Cook the pasta in salted water & drain just before use. Heat pan & sear the tuna on both sides for about 2 minutes. Set aside to rest before cutting into large chunks. In a large bowl combine the pasta, beans, fresh herbs, capers, zucchini, the basil dressing to taste & the red onion. Sprinkle through some bread crumbs, pine nuts & tuna & toss. Place into a serving bowl & garnish with remaining breadcrumbs.

For the Basil Dressing

In a food processor blend the garlic and the basil. Add the oil and season to taste. Set aside.