Cooks in: 25mins
Levels: Easy
Serves: 4
List of Ingredients
- 12 OZ. of mezze penne rigate pasta
- 9 OZ. of fresh tuna
- 5 OZ. of piccadilly tomatoes
- green olives, pitted
- Taggiasca olives
- extra-virgin olive oil
- marjoram
- salt
- pepper
Method
1
Cook the pasta in boiling salted water until al dente. Drain and season with a drizzle of olive oil. Spread the pasta on a baking tray to cool.
2
In the meantime, wash and dice the tomatoes. Transfer them to a bowl.
3
Chop the green olives (around 4 oz.) and add them to the tomatoes. Season with 2 Tbsp. olive oil, salt, pepper and marjoram. Let rest. Once cool, add the pasta and mix well.
4
Brush tuna on both sides with oil and season salt and pepper. Heat non-stick skillet over medium-high heat. Sear tuna for around 1 minute per side for medium-rare. Cut into slices; arrange atop the pasta and complete with marjoram and more green and taggiasca olives.