Enjoy this tasty pasta dish from the menu of Sydney's Beresford Hotel.


  • Pasta Dough

  • 125g plain flour

  • 125g coputo flour

  • 1 whole egg

  • 5 eggs yolks

  • 25g squid ink

  • 2 teaspoon fine salt

  • Sauce

  • 200g tuna sashimi grade -sliced thin

  • 1 garlic clove, diced

  • 2 birds eye chilli, diced

  • 1 bunch parsley, chopped

  • 2 lemons, squeezed

  • 3 tablespoon capers, rinsed

  • 100ml olive oil, good quality

  • 100g wild rocket, washed

  • Pinch sea salt & cracked pepper


  • 1.

    Firstly make the pasta dough by putting all the ingredients into a kitchen aid and needing the dough until it comes away from the sides of the bowl and all the ingredients are combined.

  • 2.

    Take the dough out to rest for an hour to relax.

  • 3.

    Then roll out the dough to the thickness that you prefer, I recommend it to be quite thin.

  • 4.

    Place through the pasta cutting size and set it aside with plenty of flour so not to stick together.

  • 5.

    In a bowl place garlic, chilli, capers, rocket and parsley with the olive oil and mix well to form the base for your pasta dish.

  • 6.

    Tear the tuna up and mix through last followed by a squeeze of lemon to keep it fresh.

  • 7.

    Cook the pasta off; no more than 2 minutes in boiling salted water.

  • 8.

    Drain properly and add into the bowl, mixing together so that it has coated the pasta.

  • 9.

    Finally season with cracked pepper and sea salt and its ready to dish up.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 233kj
  • Fat Total 11g
  • Saturated Fat 2g
  • Protein 10g
  • Carbohydrate 21g
  • Sugar 1g
  • Sodium 225mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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