Pacific Crown Tuna, chilli & warmed tomato pasta
Prep time: 10 minutes
Cooking time: 15 minutes
2 x 185g cans Pacific Crown Tuna chunks in Spring Water, drained
4 small eggs
400g spaghetti or Angel hair pasta
4 tablespoons olive oil
2 cloves garlic, finely sliced
2 red chillies, seeds removed finely sliced
1 lemon, finely grated rind and juice
250g cherry tomatoes, different colours
2 slices sourdough or any type of bread
1 red onion, finely sliced
3 tablespoons chopped fresh flat leaf parsley or coriander
2 tablespoons baby capers, drained
2 cups tomato passata or pureed tomatoes
To serve, Pacific crown sweet chilli sauce and lemon or lime wedges
Open the can and pour off the liquid from the Pacific Crown Tuna in Spring Water.
Cover the eggs with water in a small saucepan. Place on a medium to high heat and bring to the boil. Turn heat down to a simmer for 3-4 minutes, for soft yolk eggs. Remove from heat and cool quickly under cold water to stop cooking. Remove shells when cool.
Cook the pasta in a large saucepan of boiling, salted water until al dente, for about 12 minutes. Drain and refresh in warm water. Set aside and keep warm.
While pasta is cooking, heat a large non-stick frying pan with 2 tablespoons of olive oil over a medium to low heat. Add garlic and chilli and half the lemon rind. Add the cherry tomatoes and toss in the flavoured oil until just starting to blister and skins split. Remove to a plate.
While the pan is still hot, fry the chunks of bread until crispy and then set aside on absorbent kitchen paper.
In the same pan, add remaining olive oil and heat. Fry the onion until tender on a medium to low heat. Add the Pacific Crown Tuna, chopped herbs, capers, tomato passata lemon, remaining lemon rind and season with lemon juice, salt and freshly ground black pepper. Toss together until warmed through. Add the pasta to the tuna and tomato sauce and toss through all together to coat the pasta.
Divide among the serving bowls, garnish with blistered tomatoes, soft boiled egg halves, crispy bread croutons and the extra chopped fresh parsley, mint or coriander and serve with lime or lemon wedges, and serve.
Variations and tips:
Any type of pasta can be used for this dish.
The anchovies can be left out.
Top with rocket leaves or salad leaves when serving.