6 tablespoons extra virgin olive oil, plus extra for serving
4 garlic cloves, sliced
1-2 dried red chillies, deseeded and chopped
Grated zest and freshly squeezed juice Of 1 unwaxed lemon
1 tablespoon chopped thyme leaves
500gtuna steak, cut into chunks
A handful of basil leaves
Sea salt and freshly ground black pepper
Instructions
#‘Tartare means uncooked so this recipe calls for very fresh, sashimi-grade tuna. If you prefer your tuna cooked, sear it on a preheated stove-top grill pan for 1 minute on each side or until cooked to your liking. Let's start chilli tuna tartare pastry recipe.# Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente, or according to the instructions on the packet. Drain well and set aside.
Meanwhile, heat the oil in a frying pan, add the garlic and fry gently for 2 minutes until lightly golden. Add the chilli, lemon zest and thyme and fry for another minute.
Drain the pasta, reserving 4 tablespoons of the cooking liquid, and return both to the pan. Stir in the hot garlic oil mixture, lemon juice, tuna, basil leaves, salt and pepper and a little extra olive oil. Serve at once.