220g fresh tuna steak dusted in Cajun spices
60g tagliatelle, cooked
Peppers, aubergines, courgettes, garlic cloves, roasted in olive oil and sea salt
2 black olives, diced
3tbs extra virgin olive oil liquidised with chives, coriander, parsley and tarragon
1tbs grated Parmesan
Brush the tuna with oil. Chargrill for 2-3 minutes. Toss the hot tagliatelle in the pesto and arrange on the plate with the roasted vegetables and olives. Place the tuna on top, pour around the herb oil and sprinkle with Parmesan.