Tuna in Nectarine Sauce (Fay Anne de Freitas) |
| 2 quarts water 12 cups pasta (small macaroni) Yellowfin Tuna fillets 6 nectarines
| 1 tbsp grated cheese Fresh basil and parsley 1 tsp oil
| Salt and pepper to taste White wine 1 fresh lime
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- Boil the pasta in the water.
- Meanwhile, add salt and pepper to the oil, mix and brush the tuna fillets with the seasoned oil.
- Place tuna fillets in a heated frying pan and cover – cook for 3 minutes, turn over – and then cook for another 3 minutes. Remove from the heat and set aside.
- Seed the nectarines and then squeeze the juice of the lime onto them. Place in blender and liquidate. Press through a sieve, add cayenne pepper and set aside.
- Add white wine to the frying pan and bring to a simmer.
- Add the nectarine sauce and basil.
- Dip the tuna in the sauce and set aside.
- Add the cooked and drained pasta to the sauce.
- Stir in basil, parsley and grated cheese to distribute evenly.
- Serve alongside the tuna.
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