Lemon Tuna Linguini

Cook your linguini till al dente and drain well.

Using a zester, zest both lemons to create long thin strips of lemon zest, ensuring that you only use the yellow skin, avoid the bitter, white pith underneath. Now finely chop half of the lemon zest. Trim your tuna removing any excess sinew and pat dry. Drizzle with olive oil and season all over with NoMU Just Salt and Pepper and your choice of NoMU Hooked Grinder or Seafood Rub. Sprinkle half of your chopped chilli and Italian parsley as well as the finely chopped lemon zest onto your fish. Make sure you pat it in so it sticks to the tuna. Sear in a hot pan until nicely browned on the outside, but still pink and rare on the inside. Remove from the heat and allow to rest for 5–10 minutes before slicing.

To dress your pasta, add generous glugs of olive oil to a pan as well as the remaining chilli and garlic. Heat through until the garlic is just cooked. Throw in the remaining herbs and the long strips of lemon zest followed by the pasta. Toss well to coat the pasta with the delicious lemony, garlicky oil. Season with NoMU Just Salt and Pepper.

To serve, place the linguini in a pasta plate topped with the sliced tuna and garnished with fresh watercress or wild rocket.

Squeeze some fresh lemon juice over everything as well as a drizzle of olive oil and serve immediately.