Neil Perry’s spaghetti with tuna, pistachio and mint

Spaghetti with tuna, pistachio and mint.
Spaghetti with tuna, pistachio and mint. Photo: William Meppem

Seafood with pistachio and mint, a Sicilian inspiration, is a favourite combination for Neil Perry. There are several ways to make this dish your own.


500g dried spaghetti

400g fresh tuna loin, cut into 1cm dice

80ml extra virgin olive oil

2 garlic cloves, finely chopped

1 tsp Salsa Macha chilli paste

½ cup dry white wine

small handful fresh picked mint leaves, julienned

juice of 1 fresh lemon

⅓ cup unsalted pistachio kernels, roasted, crushed


1. Cook pasta in large pot of salted boiling water until al dente (usually, I find that 1 minute less than the manufacturers' recommended time is best).

2. When pasta is about 5 minutes out from being ready, heat half the oil until hot in a large pan and sear tuna until coloured on all sides; remove from pan and set aside. Allow pan to cool down a little, then add the remaining oil, garlic and chilli paste, cooking gently until soft. Increase heat, add wine and simmer to deglaze pan, then allow to reduce.

3. Drain the pasta (saving some of the water in a cup) and add to the pan along with half the pistachio, tuna and mint, then toss to combine. Add a little extra pasta cooking water, if necessary, to moisten.

4. Taste and adjust seasoning, add lemon juice then plate and finish with remaining pistachio. Serve immediately.

Find more of Neil Perry's recipes in the Good Food New Classics cookbook.

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