18 March 2005
Ingredients:
1 bag of fresh tagliatelle (dried would do, but it takes longer and isn't as nice)
1 fresh tuna steak (per person - and yes, I do mean fresh - not the stuff from a can)
1 courgette (rudest shape you can find, obviously)
1 lemon (see courgette)
1 triangle of parmesan cheese (not the stuff out of a tub that smells like old trainers)
1 big tub of double cream (it's just wrong to buy cream in anything smaller than the largest tub you can find)
some garlic (couple of cloves would do, or if you're lazy like me, a squirt from a tube of the already squished stuff)
some coriander (chop a bunch of the fresh stuff if you like, otherwise, tube it like the rest of us lazy folk)
Some white wine (something light that goes well with fish - if I could remember what I used I'd say, but I don't)
Method:
Bung a drizzle of olive oil into a frying pan while it's heating up.
When it's hot, lob the tuna steaks into the pan and cook for a minute or so until it's not pink on that side any more.
Flip them over and repeat.
Squeeze some lemon juice over the top.
Flip them back every couple of minutes until you can't see any pink in the middle.
Transfer them to a clean plate and put them in a safe place.
Chop the courgette into bits. Slices work, but so do chunks.
Put a knob of butter into the pan, then add the courgette. Fry the courgettes in the butter and leftover olive oil for about 5 minutes, flipping them back and forth until the soften slightly in the middle but are gently golden on the outsides.
While the courgettes are frying, put some cream in a pan and start to warm it up. Add the squirt of garlic stuff, the squirt of coriander and a good slosh of white wine. Squeeze a bit of lemon in, then add another slosh of white wine. Add some salt and pepper if you want. Stir. Season to taste.
Boil the kettle then grab another pan, put some salt and a drizzle of oil into it, then pour the boiling water in and add the pasta.
When the courgettes look like they're ready, put the tuna back in the frying pan and use a spoon to break it up into chunks.
Pour the creamy sauce over the tuna and courgettes and stir it well as it reduces down and thickens. Try not to let it burn and stick to the pan.
When the pasta is ready, drain it and put it back in it's pan. Squeeze some lemon juice over it, then shake it around a bit to try and get the lemon juice over most of the pasta.
Grate some parmesan over the top of the pasta and shake again.
The object of this is to wind up with pasta that's got some lemon and some parmesan on each strand. Not necessarily covered, just lightly dressed (I think that's what proper chef types call it).
Separate the pasta into bowls.
Bung the tuna/courgette mix on top, dividing any leftover sauce however you see fit.
Serve with the rest of the bottle of wine, shared as equally as you can depending on who gets to the bottle for a refill first.
Get someone else to do the cleaning up.
Tuna = el bleargh.
Nice recipe but would probably substitute swordfish for the tuna. Or chicken. Or sausage and chips.
Swordfish?
Ooooh! Get you!
Chicken would work too.
The chips might get a bit soggy in the sauce tho...
No picture?!?!
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