Angel hair pasta with fresh tuna and asparagus

Carolyn Robertson

Ingredients

4	Limes, freshly juiced and 2 freshly zested
350 g	Angel hair pasta, vermicelli (Main)
¼ cup	Fish sauce
650 g	Tuna, fresh, cut into 2 cm thick slabs (Main)
1 Tbsp	Sesame oil
¼ cup	Fresh mint, leaves only
2 bunches	Asparagus, trimmed and halved

Directions

1. Cook pasta in plenty of boiling salted water for 8 minutes, or according to packet instructions, until just tender to the bite (al dente).
2. Drain well and toss with lime zest and juice and fish sauce.
3. Meanwhile, heat a char-grill pan or non-stick frying pan. Lightly brush tuna with sesame oil and season with salt and pepper on both sides.
4. Sear tuna in the pan for 1-2 minutes on each side for rare. Cut tuna into large cubes.
5. Cook the asparagus in boiling salted water for 2-3 minutes, until just tender. Drain well.
6. Toss the hot tuna and asparagus with the hot pasta and serve scattered with torn mint leaves.
7. Serve extra wedges of lime on the side, if desired.