Spaghetti With Raw Tuna, Cherry Tomatoes And Toasted Breadcrumbs
- 300g spaghetti
- 220g raw tuna
- 180g cherry tomatoes
- 4 tbs extra virgin olive oil
- Orange, lemon and ginger salt
- 30g bread
- A few basil leaves
- Pine nuts
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.