Shells with tuna
Italian pasta with shell pasta, tuna steaks, tasty tom tomatoes, chili pepper, capers and parsley.
Cook the pasta according to the instructions on the package. Drain and keep a few tablespoons of cooking liquid behind.
Heat the oil in a frying pan and fry the tuna steaks in 5 min. Rosé. Turn halfway.
Cut the tomatoes into small cubes and add after 3 minutes.
Remove the tuna steaks from the pan and season with salt and pepper.
Crumble the chili pepper. Season the tomatoes with salt, the chili pepper and capers.
Spoon the pasta with the tomatoes and oil. If necessary, add some retained cooking water if the paste is not smooth.
Press the tuna into pieces with a wooden spatula and spread over the pasta. Garnish with the parsley.
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