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Insalata di pasta con tonno (pasta salad with tuna)

David Rocco from David Rocco's Dolce Vita
Use top quality tuna fillet and keep that pretty pink flesh in the center for this stunning pasta salad by David Rocco

Insalata di pasta con tonno (pasta salad with tuna)

Method

Prepare the pasta in a large pan of boiling salted water, according to packet instructions.

While the farfalle is cooking, toss together the cherry tomatoes, rocket, bocconcini and basil in a large salad bowl.

Heat the oil to a high heat in a frying pan on the hob and sear the tuna for about 45 seconds on each side, leaving the middle of the filet as pink as possible. Let the tuna cool before cutting it into slices.

Once the pasta is al dente, drain all the water and rinse with cold water - this will help stop the cooking process and will keep the pasta firm. Mix the cooked pasta together with the other ingredients and season with salt and olive oil.

Cook's Notes
Bocconcini is a fresh mozzarella packed in either water or brine. You can use any good quality Italian mozzarella for this recipe.

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Serves: 4

Prep: 5 min
Cook: 15 min

Ingredients
250g farfalle pasta (bow-shaped pasta)
12 cherry tomatoes, halved
200g Rocket, torn
4 bocconcini (small balls of mozzarella cheese), quartered
8 basil leaves, torn
4 tbsp extra virgin olive oil
230g fresh tuna fillets, sushi-grade
1 pinch Salt