recipes
Gluten-free tagliatelle with fresh tuna and lime coriander dressing
Serves: 2
Ingredients
For the dressing
- 3-4 tbsp extra virgin olive oil (Borges)
- 1-2 tbsp balsamic vinegar (Borges)
- Juice of a lime
- 1 clove garlic, crushed
- 1 spring onion, finely chopped
- 1 tbsp chopped coriander
- 2 tbsp capers (Camel Brand)
- Fresh seasoning
You will also need
- 1 large fresh salmon fillet, skinned and diced
- Fresh seasoning
- Oil for frying (Borges)
- 1 packet gluten-free tagliatelle (Peak’s Free From)
- 1 handful rocket leaves
Method
Start this recipe by cooking the gluten-free tagliatelle in a pan of boiling water. Meanwhile, heat the oil in a large pan and quickly pan-fry the salmon cubes for 2-3 minutes. Take off the heat and put aside. Mix all of the dressing ingredients together and add to the cooked salmon. When the pasta is cooked, drain and add to the salmon and mix to coat thoroughly in the dressing. Serve immediately.
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