Tuna Pasta Pelagic Style (Bassas Da India) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is from week 24 of my food blog, Travel by Stove. I am attempting to cook one meal from every nation on Earth, and Bassas da India is my 24th stop. Bassas da India is actually an unpopulated group of Islets near Madagascar, so this recipe comes from Island Adventure Charters, a company that charters a fishing trips in the area. Ingredients:
6 ounces dry spaghetti noodles |
1 tablespoon olive oil |
4 garlic cloves, crushed |
1 small onion, chopped |
1 teaspoon chili powder |
8 -10 cherry tomatoes, halved |
1/3 red bell pepper, chopped |
1/3 yellow bell pepper, chopped |
1/3 orange bell pepper, chopped |
3/4 lb yellowfin tuna fillet, cut into bite sized pieces |
1/4 cup soy sauce |
9 small basil leaves |
Directions:
1. Fry the onion in the oil. Add the chili powder and stir to incorporate.
2. Add the bell peppers and continue to stir until the vegetables are soft.
3. Add the garlic and cook for a minute or so, then add the halved cherry tomatoes.
4. Meanwhile, boil the pasta according to package directions.
5. Add the tuna chunks to the pan and saute until the pink disappears. If the fish looks like it is drying out, add a little olive oil.
6. Stir in the soy sauce and keep cooking until heated through.
7. Add the pasta and garnish each plate with three basil leaves. Serve immediately.
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