Here raw tuna is cut into thin strips, seasoned with sesame, chili and garlic, and mixed with cold cooked angel hair pasta to make a really interesting combination.
This simple recipe gives traditional Italian pasta a Japanese twist
** 90g angel hair pasta (capelli d'angelo)
** 150g boneless skinless fresh raw tuna
** 2 tablespoons toasted sesame oil
** 2 tablespoons olive oil
** 1 teaspoon chili garlic sauce (tobanjan in Japanese)
** 2 tablespoons soy sauce
** 1/2 bunch of chives, finely chopped
1. Cook the angel hair pasta in plenty of salted boiling water until just al dente. Drain and refresh in cold water, then drain well again.
2. Following the grain of the tuna, slice it into long strips as thin as you can manage (2-3mm).
3. Combine with the drained pasta in a mixing bowl. Add the sesame and olive oils and gently mix again. Add the chili garlic sauce to the soy sauce and gently mix into the salad, taste and add a little more salt if required.
4. Place on a serving dish and sprinkle with the chives. E-mail to a friend
Recipes taken from the book "Nobu West" by Nobu Matsuhisa and Mark Edwards (Quadrille Publishing, 2006)
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