PASTA SALAD WITH TUNA AND SUNFLOWER SEEDS
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.