To prepare the dressing, whisk the Extra Virgin Olive Oil together with fresh chilli, crushed garlic, mustard and lime juice. Season to taste and set aside.
BOIL THE WATER
Bring a large pot of water to the boil. Once boiling, add rock salt. We recommend 7 grams per litre of water.
PREP THE TOMATOES
Place the tomatoes and capers in a large bowl with the Pesto Genovese, ready for the cooked pasta to be tossed through.
MARINATE THE TUNA
In another bowl, cover the diced tuna with the dressing and leave to marinate for 5-7 minutes.
COOK THE PASTA
Drop the pasta in the water, stir, and cook according to the instructions on the box.
COMBINE AND SERVE
Once the pasta is ready, drain and toss in the bowl with the tomato Pesto mixture. Add the marinated tuna and cucumber batons and gently stir until the pasta is well coated. Finish with a drizzle of Extra Virgin Olive Oil.
