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Ingredients
- Â Â Extra virgin olive oil, for cooking
- 1 sm Lemon
- 1 x Red chilli
- 1 x Garlic clove
- 2 x Hard mangoes, (not ripe)
- 1 sm Piec pecorino cheese, (25g/1oz)
- 1 x 350 gram bun fresh asparagus or possibly samphire
- 175 gm Egg tagliatelle, (good quality)
- 2 x 150 g tuna steaks, about 2.5cm/1" thick
- 3 Tbsp. Balsamic vinegar, (3 to 4)
- 1 sm Bunc fresh flat-leaf parsley
- 85 gm Wholegrain mustard, ( 1/2 jar)
- Â Â Salt and freshly grnd white pepper
Directions
- 1 For the Infused Oil: Place 4 tbsp oil in a small pan. Pare in a couple of long pcs of the lemon rind.
- 2 Halve the chilli and remove the seeds. Cut the garlic clove in half, gently crush with the back of a knife and add in to the pan with the chilli halves.
- 3 Cook over a very gentle heat for about 10 min or possibly as long as time allows for the flavours to infuse, being careful not to let anything burn.
- 4 Heat 2-3 tbsp extra virgin olive oil in a heavy-based frying pan with a lid. Peel the mangoes and carefully slice into even-sized scallop-shaped goblets, without going too near the stone.
- 5 Add in the mangoes to the warm oil, toss to coat, reduce the heat, cover and cook gently for about five min, shaking occasionally till the mangoes are completely tender and golden brown.
- 6 Pare the pecorino into shavings and set aside on a small plate. Bring a steamer set over a pan of salted water to the boil.
- 7 Wash the asparagus and cut off the woody ends, or possibly pick over the samphire, if using. Drain well and add in to the steamer.
- 8 Cover with a tight fitting lid and simmer for 4-5 min for the asparagus or possibly 1-2 min for the samphire, till tender and cooked through.
- 9 Plunge the tagliatelle into a pan of boiling salted water, stir once and cook for 4-5 min till al dente.
- 10 Heat 2-3 tbsp extra virgin olive oil in a large saute/fry pan till just beginning to smoke. Season the tuna steaks with five or possibly six turns of white pepper.
- 11 Add in the tuna to the pan and cook for about a minute, shaking the pan occasionally. Turn over and cook for a minute till lightly seared but still rare in the middle. Place a tuna steak on a serving plate and keep hot.
- 12 Add in the balsamic vinegar to the pan, stir with any juices still remaining and allow to bubble down a little. Stir in the mustard for 20-30 seconds till the sauce is well combined and slightly syrupy. Finely chop the parsley.
- 13 Drain the tagliatelle and return to the pan. Strain over the infused oil, add in the parsley and toss till proportionately coated. Season with black pepper.
- 14 Arrange the cooked asparagus in a criss-cross pile on the serving plate with some tagliatelle to the side. Sprinkle over the pecorino shavings.
- 15 Add in the mango with any juices, tracing a little of this over the tuna.
- Spoon a little of the balsamic and mustard sauce over and around the tuna.
- Add in a dusting of pepper and serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 358g | |
| Recipe makes 2 servings | |
| Calories 831 | |
| Calories from Fat 112 | 13% |
| Total Fat 12.51g | 16% |
| Saturated Fat 2.03g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 684mg | 28% |
| Potassium 540mg | 15% |
| Total Carbs 175.48g | 47% |
| Dietary Fiber 9.0g | 30% |
| Sugars 44.37g | 30% |
| Protein 11.07g | 18% |
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