Pasta With Fresh Tuna, Cherry Tomatoes, Olives And Chilli On The BBQ

Method

1. Slice the cherry tomatoes in half.
2. Heat oil on the BBQ plate and add the cherry tomatoes. Cook until softened, stirring occasionally.
3. Cut the fresh tuna into chunks. Separate the fattier part for cooking and the leaner part for the raw tartare.
4. Move the cooked tomatoes to one side of the plate and add tomato passata to create a sauce. Reduce heat on that side.
5. Cook the tuna chunks on the other side of the plate, turning occasionally, until just cooked through. Remove from heat.
6. Prepare the tuna tartare: finely dice the raw tuna, season with lemon zest, lemon juice, salt, pepper, and a drizzle of olive oil. Set aside.
7. Slice garlic thinly and chop chilli. In a small area of the plate, sauté garlic and chilli in a little oil until fragrant.
8. Combine the sautéed garlic and chilli with the tomato sauce. Add the cooked tuna back into the sauce along with a splash of water to deglaze.
9. Add pitted black olives to the sauce.
10. Cook the pasta (pacchero) in boiling salted water until al dente. Drain, reserving some pasta water.
11. Add the drained pasta to the sauce on the BBQ plate. Toss well, allowing the pasta to absorb the sauce and lightly toast on the plate. Add a little pasta water if needed.
12. Season with salt and pepper. Sprinkle with chopped fresh parsley.
13. Serve the pasta, topping with the raw tuna tartare.