Tuna Pasta Salad

Ingredients

• 300 g Penne
• Salz
• 400 g fresh tuna (1 thick slice)
• 1 EL oil
• 300 g cherry tomatoes
• 1 bundle basil
• 2 EL small capers
• 1 lemon (juice)
• 5 EL olive oil
• Pfeffer from the mill
• 100 g sheep cheese (or white cheese)
• 2 TL lemon zest
• 1 EL chopped fennel fronds

Instructions

1. 1.

   Cook pasta in plenty of boiling salted water until al dente. Reserve ½ cup pasta cooking water, drain pasta, rinse under cold water and let drain. Season tuna with salt and pepper and sear in hot oil for about 3 minutes per side in a pan, remove, cube into bite‑sized pieces and cool.

2. 2.

   Halve tomatoes, pluck basil leaves from stems. Crumble cheese. Whisk lemon juice with olive oil, salt and pepper; toss pasta, reserved cooking water, tomatoes, capers and basil in the dressing, fold in tuna and cheese, then garnish with lemon zest and fennel fronds before serving.