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In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Chargrilled tuna by Alan Laycock

11 September 2006
Chargrilled tuna by Alan Laycock

INGREDIENTS

(serves one)

220g fresh tuna steak dusted in Cajun spices
Olive oil
60g tagliatelle, cooked
1tbs pesto
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

METHOD

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.

Alan Laycock

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