- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 5 minutes
- Effort: easy
- 250 g farfalle, (bow-shaped pasta)
- 12 cherry tomatoes, halved
- 200 g rocket, torn
- 4 bocconcini (small balls of mozzarella cheese), quartered
- 8 basil
- 4 tbsp extra virgin olive oil
- 230 g tuna steaks, sushi-grade
- 1 pinches salt
Tips and Suggestions
Bocconcini is a fresh mozzarella packed in either water or brine. You can use any good quality Italian mozzarella for this recipe.
Prepare the pasta in a large pan of boiling salted water, according to packet instructions. While the farfalle is cooking, toss together the cherry tomatoes, rocket, bocconcini and basil in a large salad bowl. Heat the oil to a high heat in a frying pan on the hob and sear the tuna for about 45 seconds on each side, leaving the middle of the filet as pink as possible. Let the tuna cool before cutting it into slices. Once the pasta is al dente, drain all the water and rinse with cold water - this will help stop the cooking process and will keep the pasta firm. Mix the cooked pasta together with the other ingredients and season with salt and olive oil.
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