12. April 2026
Tuna Ndjua Orecchiette
Step into the cutting edge of modern cuisine with our perfect pasta fusion. We bring together unexpected elements for a truly harmonious bowl that is spicy, savoury, and intensely satisfying. This dish features the rustic charm of orecchiette pasta (the "little ears"), perfectly shaped to scoop up the stars of the show!
Step into the cutting edge of modern cuisine with our perfect pasta fusion. We bring together unexpected elements for a truly harmonious bowl that is spicy, savoury, and intensely satisfying. This dish features the rustic charm of orecchiette pasta (the "little ears"), perfectly shaped to scoop up the stars of the show!
Ingredients (Serves 2)
- 200g Orecchiette Pasta
- 2 tbsp Vegan Nduja (store-bought or homemade with sun-dried tomatoes, chili, garlic, and smoked paprika)
- 145g Tinned Tuna
- 2 cloves garlic, thinly sliced
- 2 tbsp olive oil
- 1/2 cup Cherry Tomatoes, halved
- Zest and juice of 1/2 lemon
- Salt and pepper, to taste
- Fresh parsley or basil, for garnish
Instructions
- Bring salted water to a boil and cook orecchiette until al dente
- Reserve hal a cup of the pasta water when draining.
- In a seperate pan add the tuna and season with salt & papper, flake into chunks.
- In the same pan, saute the garlic until golden. Add cherry tomatoes and cook until softened.
- Stir in the Njuda and a splash of the pasta water to create a rich. spicy sauce.
- Toss in the cooked orecchiette and gently fold in the flaked fish.
- Plate with a drizzle of olive oil and stir in the fresh herbs.
- Adjust the seasoning and finish with lemon zest and juice.