Fresh tuna, coriander and goat’s cheese pasta

Fresh tuna, coriander and goat’s cheese pasta

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  • 4
  • Easy
  • Health conscious Heart friendly Pescatarian
  • 15 minutes
  • 10 minutes
  • Klein Constantia Chardonnay 2009


  • 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

Cooking Instructions

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.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
View all recipes

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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