Spaghetti with fresh tuna, cream of basil and tomato
Fabulous recipes from Australia's top chefs as featured The Age, Sydney Morning Herald, Travel and Leisure and NZ Cuisine magazine.
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- 20 basil leaves
- 150ml extra virgin olive oil
- 50g pinenuts
- 2 cloves garlic
- ½ brown onion
- 150g roma tomatoes, skin removed
- 300g spaghetti
- 200g fresh Yellow fin tuna, cut into small pieces or cubes
For the cream of basil, put the basil leaves in a food processor with 100ml of the olive oil, pine nuts, garlic and a pinch of salt. Process briefly at medium speed until well combined and a creamy consistency is achieved. Set aside.
Finely chop the onion, heat the remaining olive oil and fry gently until softened. Squash tomatoes by hand and add to the onion and cook on medium heat for approximately 10 minutes. Season with salt.
Cook the spaghetti to al dente. Strain and add to the tomato sauce. Add the tuna pieces and toss through pasta allowing the tuna to cook, approx one minute.
To serve, divide amongst four plates and top each with a spoonful of cream of basil.
You can also find other of recipes from Travel & leisure magazine, on http://www.travelandleisure.com.au