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Spaghetti With Raw Tuna, Cherry Tomatoes And Toasted Breadcrumbs

Serves 4



Dice the tuna into 2 cm cubes. Wash and remove seeds from the cherry tomatoes, place them into a bowl and add a generous pinch of the orange, lemon and ginger salt and the extra virgin olive oil.

Cook the spaghetti in pre-salted boiling water. Toast the bread then put it through a food processor to make breadcrumbs.

Once the pasta has cooked, drain it then mix with sauce. Add a few pine nuts, basil leaves, and a generous amount of breadcrumbs before serving.

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