Farfalle with Tuna, Cheese and Cilantro-chile Oil
Ingredients
- Ingredients
- 500 grams Farfalle
- salt
- 400 grams Tuna steak
- freshly ground peppers
- 80 milliliters olive oil
- 2 handfuls cilantro
- 1 green chili pepper
- 1 garlic clove
- 1 tsp lemon juice
- 150 grams Goat cheese (or soft goat s cheese)
Preparation steps
Cook the pasta according to package directions until al dente.
Rinse the tuna, pat dry and if necessary, cut into 1.5 cm (approximately 1/2-inch) thick slices and season with salt and pepper. Heat 2 tablespoons oil in a skillet and saute the tuna until golden brown on each side, 1-2 minutes.
Rinse the cilantro leaves and shake dry. Set aside some leaves for garnish. Rinse the chile, slit lengthwise, remove the seeds and white ribs and chop. Peel the garlic and puree along with the chile, the cilantro and the remaining oil. Add the lemon juice and season with salt and pepper.
Dice the cheese and flakes the tuna with a fork.
Drain the pasta, reserving some of the pasta cooking water. Return the pasta to the pan, add the cilantro oil and a little pasta water and toss until coated and heated through. Serve on deep plates, top with the tuna and the cheese and serve garnished with the reserved cilantro leaves.
