Pasta Tuna Lime and Ginger

Method

1. Add oil to a pan and turn on the heat. Add one clove of garlic and a couple of thin slices of ginger to infuse the oil.
2. Cut the fresh tuna into cubes, not too small.
3. When you see bubbles forming around the garlic and ginger, add the tuna cubes. Cook quickly to avoid drying out the tuna.
4. Meanwhile, bring a pot of salted water to a boil and cook the mezze maniche pasta.
5. Remove the tuna from the pan once cooked and set aside.
6. In a new pan, add a little oil, finely chopped garlic, and ginger. Sauté until fragrant.
7. Squeeze the lime juice into the pan. Reduce the heat to low so the juice doesn't evaporate.
8. Add a pinch of salt.
9. When the pasta is al dente, add it to the pan with a little pasta water. Toss well to coat the pasta with the sauce.
10. Add the cooked tuna with some of its oil to the pan. Mix gently.
11. Grate lime zest over the pasta and finish with freshly ground black pepper.
12. Serve with an extra grating of lime zest and pepper on top.