Pasta with Flash-Seared Tuna

Normally, we use flour types Tipo 00 or durum wheat flour to make pasta, but I've always wanted to try making it with just plain wheat flour, which resulted in this recipe.

It tasted delightful, so it’s definitely not the last time I'll do this.

Pour the flour onto the countertop and make a well in the middle of it.

Crack your eggs into the middle of the flour and gently whisk them together with a fork. Gradually push some of the flour into the eggs with one hand, while the other hand whisks the eggs and flour together.

When it's no longer possible to incorporate more flour into the eggs with the fork, use your hands to gather the dough.

Once the dough is gathered, knead it well with your hands. Use the heel of your hand to fold the dough over itself until it has a smooth surface when stretched. This can take some time, but it’s worth the effort.

This can take some time, but it is well worth the effort.

Let the dough rest for 30 minutes wrapped in a bag or cling film. I usually leave it on the countertop with a shower cap placed around the dough.

After the dough has rested, roll it out on a well-floured board. Use plenty of flour—much more than you think you need.

Roll the dough as thinly as possible with a rolling pin. When the dough can't get any thinner, try rolling the dough onto your well-floured rolling pin. Roll your rolling pin a few times over the board while pressing lightly. Unroll the dough from the rolling pin and give it another roll if you want the dough one more time thinner.

Dust the dough with plenty of flour and fold it together. This makes it super easy to cut thin pasta strips lengthwise.

Since the pasta was to be used immediately, it was dusted with a bit of flour and separated.

Bring a pot of water and salt to a boil. When the water boils, add the pasta. Boil the pasta for 4 minutes and drain it.

Stir the shellfish oil into the pasta, and it is ready to serve. Flash-Seared TunaI think the best way to prepare tuna is to flash-sear it so that it is raw/red in the middle. If it gets overcooked (well-done), it is, in my book, inedible.

Therefore, it's important not to use a thin piece of tuna. Get your fishmonger to cut a thick piece, 3-5 cm.

This recipe takes less than 10 minutes to make, but it's a good idea to take the fish out of the refrigerator well in advance so that the meat reaches a slightly higher temperature before cooking. This reduces the chance of the meat "boiling" in the pan.

Start by heating a heavy-bottomed pan while brushing the fish with a mixture of lemon juice/shellfish oil/salt/pepper.

Add a little oil to the pan and sear your tuna for 1 minute. Turn it and give it 1 more minute on the other side.

Turn the steak on its edge and give it 20 seconds on each side to get a sear all around.

Cut the steak into thin slices and serve immediately. Crispy Sage Leaves

Pick the fresh sage leaves from the herb plant and blanch them quickly in boiling water to ensure that bacteria are killed.

Pat them dry thoroughly and let them optionally dry on a tea towel for half an hour.

Heat a pan over medium-high heat and fry the sage leaves for 7-10 minutes, turning them frequently. Remove them from the pan and place them on absorbent paper until serving.

The green asparagus do not need to be cooked, as it is important for the dish to have some bite. Cut them into small thin slices and crush the crispy sage leaves.

Serve the dish with the pasta at the bottom, the tuna slices on top, and sprinkle with asparagus and sage leaves.

Enjoy your meal.