• 400gm San Remo Linguine
• 2 medium red onions, finely sliced
• 2-3 garlic cloves, crushed
• olive oil
• 2 sashimi grade tuna steaks
• freshly ground salt & pepper
• juice of 2 lemons
• grated rind of ½ lemon
• 1 heaped tspn capers, chopped
• 10 pitted black olives, chopped
• 1 tbsp freshly chopped parsley
• finely sliced red capsicum

Heat ¼ cup oil in a non-stick frypan and gently cook onion and garlic, covered, for 8 mins or so.

At the same time, cook pasta in plenty of lightly salted, boiling water until al dente.

Sear tuna on a lightly oiled ridged grill (or in a frypan) and season. Then allow to cool and cube.

Combine tuna, lemon juice, zest, capers, olives, parsley, seasonings, and onion and garlic mix, together with oil from pan.

Then mix in drained pasta and serve with a garnish of capsicum on top.

Serves 4.