Tuna & Lemon Fusilli

Pan-seared tuna with lemon and good olive oil tossed through fusilli — a simple, Mediterranean-inspired spring pasta with big flavour and very few ingredients.

Instructions

1. Cook the fusilli until al dente. Reserve 150 ml pasta water before draining.
2. Prep the tuna: Pat the tuna steak dry and season generously on both sides with salt and black pepper.
3. Sear the tuna: Heat the olive oil in a large frying pan over very high heat until almost smoking. Sear the tuna for 1–2 minutes per side — it should be caramelised on the outside but still slightly pink in the centre. Remove and rest for 2 minutes, then cut into chunks or slices.
4. Build the sauce: In the same pan, reduce the heat to medium. Add the lemon zest and a squeeze of lemon juice. Add a splash of pasta water and swirl to combine with the pan juices.
5. Combine: Add the drained fusilli and toss in the lemon pan juices. Season well.
6. Serve with the tuna on top, a final drizzle of olive oil, and fresh parsley if available.