This is another dish that I’ve recreated based on a dish that I had eating out.
Last year, in preparation for my wedding, a friend and I were in Double Bay shopping for my wedding gown. We had a lunch at a cafe that was close to her home. It was one of those hole in the wall places that had mostly pre-made gourmet sandwiches but they also had a range of salads and other meals. I selected the seared tuna with spaghetti. It was a really nice dish, served cold, and a good blend of tastes – seared tuna, capers and rocket.
And my efforts at home:
Tuna steak, approx 200g per person
Good handful of rocket washed
1/2 Tbs of capers per person
Spaghetti (approx 80g per person)
2 Tbs of lemon juice
2 Tbs of extra virgin olive oil (the best you have – this will be used in the dressing)
Salt and Pepper
Put about 1tbs of olive oil in a shallow dish and sprinkle with salt and pepper. Rub the tuna steak in this mix (both sides of the steak).
Make the dressing by mixing lemon juice with extra virgin olive oil. Usually the quantity is 1 juice to 2 parts olive oil but I find this too oily. You can just do this to taste but I find a 1 to 1 quantity works well. Get the right consistency by either putting in a small jar and shaking or using a small whisk to mix.
Start your pasta cooking (my spaghetti takes about 8 mins).
When the pasta has about 6 min left, sear tuna in a hot non-stick fry pan. After about 2-3min, flip it and sear the other side. Cooking time will depend on how rare you want your tuna.
Slice the tuna and mix with drained spaghetti, washed rocket, capers and dressing (if the dressing has split, just whisk again before tossing with the rest of the ingredients).
Can be served hot or cold.