Spicy green spaghetti with tuna tartar

Updated at: Wed, 24 Jan 2024 17:39:27 GMT

Step 1

Wash the cime di rapa, discard the woody bit at the bottom of the stalks and keep everything else. Divide the large leaves from the stalks and the little tops you find in the middle of each bunch. All parts are delicious but have different cooking times. Blanch in salted boiling water the stalks first for about 5 minutes until tender, then the large leaves for 3 minutes and lastly the tender tops for 2 minutes until cooked but still with a little ‘bite”. Cool everything down in iced water to prevent discolouring. Chop roughly as everything can be used to make the sauce, including the tougher stalks.

Step 2

In a separate pan, sweat the chopped onion with a drizzle of oil and a pinch of salt. When soft add the greens along with enough water to cover them and bring to a boil. Blitz everything with a blender and pass through a fine sieve to remove any fibre or lumps.

Step 3

To eat tuna tartar make sure the fish has been previously 'super frozen' at -20 for at least 24h.

Step 4

Chop the tuna steak into little cubes and season with salt and pepper, the zest of 1/2 lemon and a good drizzle of extra virgin olive oil. Add a spoonful of chopped black olives if you like and a teaspoon of chopped dill or fennel leaves. Keep to one side.

Step 5

In a separate pot heat a good drizzle of oil and fry until golden the thinly sliced garlic and chilly. It would take about 2 minutes on medium heat for them to become golden and crispy. Drain, pat dry on paper and season with salt.

Step 6

Drop the spaghetti in salted boiling water and mix every now and then. When ready toss them into the pan with the green sauce and drizzle with oil and a splash of pasta water over high heat to emulsify the sauce. Season to taste and plate immediately.

Step 7

Garnish the spaghetti with the tuna tartar, the crispy garlic and chilly along with some oil and fresh dill leaves

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