Basil pesto pasta with spicy tuna is a comfort food with a mild flavor. It is one of my fusion creations – combining various elements from different regions to create a unique dining experience.

Ingredients:

• 2 cups (½ pound) pasta (as per choice)

For Basil Sauce:

• 2 cups fresh basil leaves, stems discarded
• 1 cup parsley (optional)
• 4 cloves garlic
• 1 tablespoon lemon juice
• ½ cup grated parmesan cheese
• ½ cup pine nuts or walnuts
• 1 teaspoon black pepper, crushed
• ½ cup extra virgin olive oil
• Salt as needed

For Tuna mixture:

• 2 tuna fish cans (medium-size)
• 1 cube of fish stock (or vegetable stock)
• ½ teaspoon turmeric powder
• 1 red onion (medium size), finely chopped
• 1 tablespoon roasted combination of spice powder (1 teaspoon of cumin seeds, 1 teaspoon raw coriander, and 2 teaspoons crushed red chili flakes; combine and roast on a low flame, and then grind into a powdered form)
• ½ cup spring onion, finely chopped
• 2-3 fresh green chilies, small size, finely chopped
• ½ cup cilantro leaves, finely chopped with stems and leaves
• 1 tablespoon olive oil
• Salt according to taste

Method:

In a large saucepan, boil pasta with salt. Cook until the pasta is done. Drain pasta and set aside.

Heat oil in a large pan over medium heat, then add onions and sauté until they become translucent and soft. Combine turmeric powder, fish stock cube, and one tablespoon water, and then stir rapidly. Then add tuna fish and cook uncovered until all the water dries up and the tuna is cooked. At this point, combine the roasted combination of spice powder and salt, reduce heat, and sauté for 2 minutes, then set aside.

Basil sauce:

In the blender add basil leaves, garlic, parmesan cheese, pine nuts, black pepper, salt, extra virgin olive oil, and lemon juice. Blend all the ingredients to form a smooth basil sauce.  Toss the basil sauce with boiled pasta. Transfer the pasta in a serving plate and top with tuna mixture.