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Pan-fried steaks with blue cheese and sun-dried-tomato butter

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Pan-fried steaks with blue cheese and sun-dried-tomato butter

15 minutes (7 minutes a side, depending on the thickness of the steaks)

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Carrot recipes

Grilled pork fillet with sweet maple carrot puree

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Fish recipes

Grilled hake with green-olive mayonnaise

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Chops recipes

Minted lamb chops

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Chicken recipes

Peri-peri roast chicken

1 hour, 30 minutes

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Rolled chicken with marzipan and dried apricots

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Roasted mushroom burgers with onion marmalade

Burger recipes

Roasted mushroom burgers with onion marmalade

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Grilled lemon grass chicken with Thai curry sauce

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Fresh tuna, coriander and goat’s cheese pasta

Pasta recipes

Fresh tuna, coriander and goat’s cheese pasta

10 minutes

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Fresh tuna, coriander and goat’s cheese pasta

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

400 g farfalle (bow-tie) pasta
Coriander oil (see below)
Olive oil
Sea salt and freshly ground black pepper
200 g fresh tuna
100 g log chevin, broken into pieces
A handful fresh coriander

For the coriander oil, blend together:

85 ml olive oil
30 g well-washed and dried coriander
1 green chilli, chopped
1 clove garlic, crushed
Sea salt, to taste

Method

Cook the pasta in plenty of salted boiling water.

Meanwhile, make the coriander oil by blending together the 85ml olive oil, coriander, chilli, garlic and sea salt.

Oil and season the tuna and sear in a hot pan.

Drain the pasta and mix with the coriander oil.

Turn the pasta into 4 bowls. Top with shreds of tuna, chevin and coriander and season, to taste. Drizzle with olive oil.

Cook’s notes: Instead of fresh, use drained, canned tuna and some chopped anchovies. Try grated goat’s-milk pecorino in place of the chevin. Use yellowtail and basil instead of tuna and coriander.

Per serving: 3580 kJ, 32 g protein, 43.5 g fat, 83 g carbs

TASTE’s take:

This is such a good combination of ingredients; they can be made into a memorable meal in minutes.