By David Rocco’s Dolce Vita
– 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
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
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.
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.
Mix the cooked pasta together with the other ingredients and season with salt and olive oil.
Yield: 4 servings
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