Friday - - Food -

Prep time 10 mins Cook­ing time time 20 mins Serves 4 350g orzo pasta 400g tuna fil­let 2 tbsp sun­flower oil 1 radic­chio, roughly chopped 4 tbsp sun­flower seeds 2-3 thyme sprigs, leaves stripped, plus ex­tra sprigs to gar­nish 2 tbsp ex­tra-vir­gin olive oil ½ le­mon, juiced Cook the orzo pasta in a large saucepan of salted, boil­ing wa­ter un­til al dente, about 10 mins. In the mean­time, pre­heat a pan over high heat un­til al­most smok­ing. Rub the tuna fil­let with sun­flower oil all over, and sea­son with plenty of salt and pep­per. Sear the tuna in the hot pan un­til golden on all sides, in­clud­ing the ends, about 2-3 mins in to­tal. Re­move from the pan and let rest to one side, cov­ered loosely with alu­minium foil. Thor­oughly drain the orzo when ready. Trans­fer to a mix­ing bowl and add radic­chio, sun­flower seeds, thyme leaves, ex­tra-vir­gin olive oil, le­mon juice, and salt and pep­per to taste. Toss well to com­bine. Di­vide be­tween plates. Cut the tuna into strips and lay over the orzo, gar­nish­ing with thyme sprigs be­fore serv­ing.

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