Julie Le Clerc: Angel hair pasta with fresh tuna and asparagus

Picture / Carolyn Robertson

* Serves 4

350g angel hair pasta (vermicelli pasta)
zest of 2 limes
juice of 4 limes
1/4 cup Thai fish sauce
sea salt and freshly ground black pepper
650g fresh tuna, cut in 2cm thick slabs
1 Tbs sesame oil
2 bunches asparagus, trimmed and halved
1/4 cup fresh mint leaves

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). Drain well and toss with lime zest and juice and fish sauce.

2. 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. Sear tuna in the pan for 1-2 minutes on each side for rare. Cut tuna into large cubes. Cook the asparagus in boiling salted water for 2-3 minutes, until just tender. Drain well.

3. Toss the hot tuna and asparagus with the hot pasta and serve scattered with torn mint leaves. Serve extra wedges of lime on the side, if desired.