Go the extra mile for dinner with this delicious fish dish.


  • 420 g tuna steaks
  • 460 g fresh tagliatelle (115g per person)
  • 200 g fresh mussels
  • 200 g fresh clams
  • 200 ml white wine
  • 400 ml cream
  • 2 shallots
  • 300 g purple broccoli floret’s (normal broccoli will do)
  • 2tsp chopped thyme
  • 1 clove crushed garlic
  • 200 g grated parmesan
  • 1 lemon
  • olive oil
  • seasoning


  • Begin by bringing a pot of salted water to the boil and add a drop of olive.
  • Now add your fresh pasta and cook for 3-4 minutes before straining, seasoning and setting to one side.
  • Heat a wide base pan (ensure you have a lid to fit) and drizzle a little olive oil over it. Now add the shallots garlic and thyme followed by the white wine.
  • Bring the wine to the boil and add the mussels and clams.
  • Place a lid on top and continue to boil for 2-3 minutes or until they begin to open.
  • Now add the cream and broccoli and continue to boil with the lid off for another 2-3 minutes or until the cream begins to thicken.
  • Now add the parmesan cheese a little squeeze of lemon and season.
  • Add the pre cooked pasta to this pot now and turn it well in order to get the sauce all the way through the pasta.
  • To cook the Tuna simply drizzle a little olive oil on each side and season on each side.
  • Place on a hot pan, a char grill pan is better but certainly not essential. A 200g steak will only take 2-3 minutes each side to cook medium, which is the best way to eat tuna but continue to cook if you prefer a more well done piece of fish.
  • To present this dish, curl the pasta with a fork and place in a large bowl along side the tuna steak.
  • Sprinkle with a little more cheese and where possible arrange a few of the mussels and clams neatly around the plate.

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