Pasta with tuna and roasted onion

Special equipment • grill pan

ServeS 4

Ingredients:

3 red onions, each cut into eight wedges

handful of ripe cherry tomatoes

a few fresh sprigs of thyme

3 tbsp olive oil

two 6oz (175g) fresh tuna steaks

12oz (350g) dried penne

finely grated zest of ½ lemon

pinch of crushed hot red pepper flakes

drizzle of good-quality balsamic vinegar, for serving (optional)

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Combine the onions, tomatoes, and thyme in a large roasting pan, drizzle with 2 tablespoons of the olive oil, season with salt, and toss to coat. Roast for 15 minutes or until the onions are soft and lightly charred.

2 Heat a grill pan until hot. Rub the tuna steaks with the remaining oil and season with salt and pepper. Cook for 6–8 minutes, turning once, until they reach the desired doneness. Remove from the heat, and set aside to rest.

3 Meanwhile, cook the pasta as the package directs. Drain, reserving a small amount of the cooking water. Return the pasta to the pot and toss together with the reserved cooking water. Add the roasted onion mixture, the lemon zest, and pepper flakes and toss again. Cut the tuna into bite-size chunks, and add to the pot. Season to taste, and toss gently. Drizzle with balsamic vinegar, and serve.

Pasta with tuna and roasted onion