250g farfalle pasta (0.5lb)
230g sushi-grade tuna filet (8 oz)
12 cherry tomatoes, halved
Bunch of arugula, torn
4 bocconcini, quartered
8 basil leaves, torn
4 tablespoons extra virgin olive oil (60ml)
salt to season |
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While your farfalle are cooking in salted boiling water, prepare the salad part of the recipe by adding cherry tomatoes, arugula, bocconcini, basil leaves into a large salad bowl. |
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Heat olive oil in a hot skillet and pan-sear the tuna, leaving the middle of the filet as pink as possible. Let tuna cool before cutting it into slices. |
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Once the pasta is al dente, drain all the water and rinse farfalle with cold water - this will help stop the cooking process and it will keep the pasta firm. |
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Mix the cooked pasta together with the other ingredients and season with salt and olive oil. |
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