Curtis Stone's Tuna fusilli
Curtis Stone's Tuna fusilli
By Curtis Stone
Ingredients
- 200 g fresh green beans, trimmed, cut crossways into 5cm-long pieces
- 350 g Coles Brand Fusilli
- 1/2 cup olive oil
- 1 medium brown onion, finely chopped
- 4 cloves garlic, finely chopped
- 2 medium tomatoes, cored, cut into small dice
- 4 large sprigs of fresh thyme, leaves removed
- 1/2 tsp Coles Brand Dried Chilli Flakes
- 2 x 185 g cans Coles Brand MSC Approved Tuna, drained
Preparation method
Bring a large saucepan of salted water to the boil over high heat. Add beans and cook for 4 mins, or until just tender. Using a slotted spoon, remove beans and transfer to a bowl of iced water to cool completely. Drain beans well. Return water to boil.
Cook fusilli in boiling water according to packet directions, stirring often. Drain pasta, reserving 2⁄3 cup of the water.
Meanwhile, heat half the oil in a large, heavy-based frying pan. Add onion, garlic, and a pinch of salt to pan and cook for 1 min, or until tender. Add tomatoes, thyme and chilli flakes and cook for 3 mins, or until tomatoes soften. Season to taste with freshly ground black pepper.
Add reserved pasta water, beans and remaining oil to tomato mixture. Add pasta and tuna and toss to coat, gently breaking up tuna with a spoon into large bite-size pieces. Serve immediately.
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