Cut the tuna in thick fingers, brush with olive oil and sprinkle with crushed peppercorns. Seal on well heated pan, remove from heat than sprinkle the dill on and allow to rest.

Slice the peppers and leek in thin strips and saute in olive oil with the red chilli. In a bowl, mix well the drained pasta, crushed goat cheese, coriander, spinach and the sautéed peppers with leeks. Zest the lime and squeeze the juice, double the amount with olive oil and mix in with the salad.

Serve the salad as a base with the sliced tuna on top.

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