Fresh Tuna and Black Spaghetti
Recipes for Home and Restaurant
by Nadine Lloyd
½ packet of black spaghetti
1-2 tablespoons grape-seed oil
350g (12oz) fresh yellowfin tuna
Salt and pepper – to taste
1 cup mixed salad leaves – sliced
½ cup fresh pomegranate seeds
2 teaspoons pomegranate molasses
2 tablespoons olive oil
2 teaspoons apple juice
1 garlic clove – crushed
Cook the spaghetti according to the instructions on the back of the packet.
Mix the dressing ingredients in a small bowl.
Lightly coat the spaghetti with the pomegranate dressing.
Heat the grape-seed oil in a medium-sized frying pan.
Season the tuna fillet with salt and pepper.
Fry the tuna for 30 seconds on one side, then flip and fry for a further 30 seconds on the other side.
Remove the tuna from the frying pan and allow to rest.
Toss the mixed salad leaves and the pomegranate seeds through the spaghetti.
Thinly slice the tuna.
Serve the tuna warm or cold, along with the spaghetti salad.