Ingredients

The following ingredients have 4 Servings
  • 1/2 cup (125ml) extra virgin olive oil
  • 125g fresh breadcrumbs
  • 1 garlic clove, crushed
  • 1/2 tsp dried chilli flakes
  • 1 tbs dried oregano
  • 250g sashimi-grade tuna, thinly sliced
  • Juice of 2 lemons
  • Juice of 1 small orange
  • 400g spaghetti
  • 60g sun-dried tomatoes, thinly sliced
  • 60g pitted Sicilian olives, thinly sliced
  • 1/2 cup basil leaves, torn
  • 1/4 cup (45g) capers, drained, chopped

Instruction

  • Heat 1/3 cup (80ml) oil in a fry pan over medium heat and cook breadcrumbs for 2 minutes or until golden. Add garlic, chilli and oregano, then cook, stirring, for 1 minute. Set aside.
  • Place tuna in a bowl with lemon and orange juice, and season. Set aside to marinate for 5-10 minutes.
  • Meanwhile, bring a pan of salted water to the boil. Cook spaghetti until al dente. Drain.
  • Combine sun-dried tomatoes, olives, basil, capers and remaining 2 tbs oil. Add pasta and toss to combine. Stir through tuna and a little of the marinating juices, top with crumbs and serve.