Ingredients

300 g  sliced  Yellowfin Tuna (or Bluefin)

Al dente spaghetti 

Smoked Olive oil (see recipe)

Generous squeeze of fresh lemon juice  

Capers 

Shaved parmesan

Fresh rocket leaves

Fresh chilies as an option

Smoked flaked salt

Cracked black pepper

Method

Mix the tuna through the still hot pasta

Squeeze, drizzle, sprinkle, shave and grind your way to sublime perfection. 

Perfect with a nice red…. Or white…… or beer for that matter!

Tip.  Put the pasta on each plate separately, and portion approx. 100 to 150g of tuna per plate

Ive put a few cherry tomatoes for a bit of colour in the photos, but the success of this recipe is its simplicity. So add your own touch if yuore game, but keep it very very simple!

Inspiration from Chef Andy Davies