Cook the pasta in advance, sear the tuna at the last moment and pair it with this exquisitely Mediterranean single dish
Ingredients
- 350 g half penne rigate
- 250 g fresh tuna
- 150 g piccadilly tomatoes
- pitted green olives
- Taggiasca olives
- extra virgin olive oil
- marjoram
- salt
- pepper
To prepare cold pasta with seared tuna, boil the penne in salted boiling water, drain, season with a drizzle of oil and spread them in a tray to cool.
Wash in the meantime, cut the tomatoes into wedges and put them in a bowl. Chop 100 g of green olives and add them to the tomatoes. Season with 2 tablespoons of oil, salt, pepper and marjoram and leave to rest. Then mix with the cold pasta.
Flavor tuna on both sides with oil, salt and pepper. Blanch it in a hot pan for about 1 minute on each side, then cut it into slices. Distribute them on the pasta and complete with marjoram and other olives, greens and Taggiasca.
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