Sweet Potato and Herbs Tuna Tagliatelle
Fresh flavours for a quick lunch
Ingredients
Pasta
- 2 cups spelt or wholewheat flour - I freshly mill 1 cup of spelt flour
- extra flour for rolling
- 1 tsp salt
Sauce
- 1 tbsp ghee
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh thyme leaves
- 1 inch fresh ginger, grated
- 1 tbsp coriander seeds
- 1/8 tsp hing
- 1 tsp salt
- black pepper, freshly milled
- 1 medium sweet potato, grated coursely
- 1 small handful kale, stalks removed, chopped
- 2 tbsp flour of choice (to thicken the sauce)
- 2 wild caught fresh tuna steaks
- 1 cup fresh basil leaves
- 2 cups fresh coriander leaves
- 1 tbsp orange zest
- 1 large orange wedge - to squeeze the juice
Instructions
- Heat the ghee and the olive oil in a large skillet.
- Add the ginger, coriander seeds and thyme. Cook for a minute or so on gentle heat.
- Add the salt, hing and the sweet potato and black pepper. Stir and cook under a lid for a couple of minutes.
- Stir in one tablespoon of water and kale. Cover and cook for a few more minutes.
- Shift the vegetables to one side in the skillet and add the tuna steaks. Fry under lid for 2 minutes on each side.
- Switch the heat off and leave it for a bit till you prepare the pasta. Use my "How to Make Pasta" recipe (see Notes). Cook the pasta for one to two minutes only as it will continue to cook in the sauce.
- Chop the tuna steaks into cubes. Since my skillet is stainless steel, I do it directly in the pan with a table knife and fork.
- Stir in the flour.
- Using a slotted spoon, remove the pasta from the pan and place it on top of the tuna and vegetables. Add a couple of cups of the cooking water and mix to combine. Keep adding the cooking water until you reach the desired sauce thickness.
- Heat the skillet to make sure the dish is hot.
- Stir in the chopped basil and coriander leaves, the orange zest. Squeeze the orange wedge over the food. Serve and enjoy!
Notes
Use my "How to Make Pasta" recipe.