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Ingredients:
Two handfuls Fasolino's Stelline - Stars #92
Fasolino's Extra Virgin Olive Oil
1 fennel bulb, finely sliced
1 orange
a handful of black olives
2 handfuls of watercress
2 tuna steaks
Directions:
Put the fennel in a bowl. Cut the peel and pith off the orange with a sharp knife and then, working over the bowl of fennel so you catch any juices, cut out each segment and drop it into the bowl.
Cook the pasta following the packet instructions, rinse with cold water and add it to the bowl. Add the olives, watercress and a splash of olive oil. Season well.
Rub a little olive oil into the tuna steaks and season. Heat a non-stick frying pan and cook the tuna for 1-2 minutes on each side (depending on how thick they are). Serve the tuna with the salad.
Serves 2
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