Lime Farfalle with Glazed Tuna

A great pasta dish for any occasion:

Wash the limes hot, pat dry and grate a small amount of peel, cut the remaining peel into fine strips (zests). Peel the limes so that the white skin is also removed, and remove the fruit fillets.

Cook the farfalle according to the package instructions in enough salted water until al dente.

In the meantime, rinse and dry the tuna, season with salt and enough pepper. Sear the tuna at high temperature in 2/3 of the olive oil on both sides until hearty, but not cooked through. Press well into the sesame seeds on both sides until smooth. Place on a plate and set aside.

Crush the garlic with a kitchen knife. Sauté the chili cubes with the crushed garlic clove in the remaining olive oil over medium heat. Add the butter, the lime fillets and the cooked farfalle and a few tablespoons of pasta water. Heat over low heat until the sauce becomes creamy. Add the lime zest, season with salt and pepper. Arrange the farfalle on hot plates.

Cut the tuna into thin slices, it should still be glazed inside. Put the tuna strips on the hot pasta form, so that they still get a little bit of heat from below. Sprinkle with coarsely ground pepper and lime zest and bring to the table.

Alexander Herrmann’s tip: Because the tuna is only seared hot, it is not yet fully cooked on the inside, but gla

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