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Citrusy seafood salad

Fish recipes

Citrusy seafood salad

20 minutes

Pan-fried prawns with chilli tomato sauce

Chilli recipes

Pan-fried prawns with chilli tomato sauce

15 minutes

Creamy garlic mussels with crusty bread

Seafood recipes

Creamy garlic mussels with crusty bread

25 minutes

Swakopmund seafood soup

Seafood recipes

Swakopmund seafood soup

15-20 minutes.

Chilli saffron prawn pasta

Chilli recipes

Chilli saffron prawn pasta

30 minutes

Tempura squid with sweet chilli sauce

Asian recipes

Tempura squid with sweet chilli sauce

5 minutes

Laksa red chilli and Thai basil clam curry

Chilli recipes

Laksa red chilli and Thai basil clam curry

25 minutes

Haddock and prawn pie

Pie recipes

Haddock and prawn pie

25 minutes-30 minutes

Silky smooth red pepper fish soup

Fish recipes

Silky smooth red pepper fish soup

30 minutes

Salt-and-pepper calamari with sweet chilli sauce

Calamari

Salt-and-pepper calamari with sweet chilli sauce

12 minutes

Butterflied lemon-and-lime prawns

Citrus recipes

Butterflied lemon-and-lime prawns

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.