WHAT?
For the fresh matsata pasta
150g plain flour
1 teaspoon of extra virgin olive oil
Pinch of salt
¼ cup of tepid water
For the pasta
150g pasta
Two tuna steaks
1 teaspoon fennel seeds, 1 onion, 2-3 cloves of garlic, little bit of chilli
Oregano, pepper
½ cup of ouzo
1 tablespoon extra virgin olive oil
1 tomato
Pinch of salt, pinch of sugar
1 tablespoon tahini
A handful of capers
1 tablespoon of olive oil, parsley and feta for serving
HOW TO?
1️⃣To make the pasta: mix all ingredients very well. Leave to rest covering with cling film.
2️⃣Roll to thin layers and cut to wider linguine. Add some flour not to stick.
3️⃣For the sauce: Marinate the tuna in lemon and garlic. Let it rest for two to three hours. Sauté the onion, garlic, fennel seeds, pepper and oregano for two minutes in extra virgin olive oil. Add chopped tomato. Cook for another two minutes.
4️⃣Flash off the ouzo and add little bit of sugar.
5️⃣In the meantime in boiling water cook the pasta for 3-5 minutes (if they are fresh). When they are cooked, add the pasta in the other saucepan.
6️⃣Add two-three spoons of the water from the pasta that will help thicken the sauce and the capers.
7️⃣When the sauce is thick, place the tuna at the top. it will be steamed. Cook as you eat the tuna. I eat medium to well. So three minutes each side. Then, add the tahini and serve with some parsley, feta and some extra virgin olive oil.
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