Tagliatelle
Salade de Tagliatelle au thon
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400g Panzani Tagliatelle
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1 onion
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7 tbsp of oil
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1 bunch of parsley
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1 bunch of chives
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1 bunch of basil
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1. Peel and chop the onion and sauté in 2 spoonfuls of oil.
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2. Chop the herbs and throw them in. Stir in 4 spoonfuls of oil and warm.
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3. De-seed the tomato and dice the flesh.
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4. Cook pasta in boiling water until "al dente."
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5. Season the tuna with pepper and sear in the remaining hot oil for 2 minutes on each side.
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6. Cut the fish into bite size pieces
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7. Drain pasta and stir in the herb oil.
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8. Set out on plates, garnish with fish and diced tomatoes. Season with lemon juice.
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