Ingredients

Serves 6

Angel hair Pasta with Fresh Tuna
500g angel hair pasta
400g tuna loin, cut into 5cm pieces and sliced ½ cm thick
2 chillies, deseeded, thinly sliced
120mls lemon juice
100g rocket (2 large handfuls)
¼ cup parsley, chopped
½ cup/150mls extra virgin olive oil
40mls chilli oil
1clove garlic, finely crushed
3 tbsp baby capers
3 tbsp finely grated parmesan

 

Chocolate & Hazelnut Pizza
Serves 4


Dough:
800g flour
500 ml water
8g yeast    
15gsugar         
15g salt           
60ml olive oil
      

Pizza:
4 x 120 grams pizza dough – see recipe 
8 tbsp chocolate & hazelnut paste or Nutella or 24 chocolate truffles
2 bananas sliced and coated in lemon juice
100g fresh ricotta
2 tsp sugar


To serve:
4 scoops vanilla gelato or ice-cream
4 tbsp chocolate shavings
2 tbsp chopped roasted and peeled hazelnuts
Icing sugar

Method

Angel hair Pasta with Fresh Tuna, Chili, Rocket and Capers

To make the dressing, whisk the olive oil, chili oil, crushed garlic, lemon juice and season with salt and pepper. Set aside.

Bring a pot of water to the boil, add the angel hair pasta and cook until al dente. Strain.

Meanwhile, place the tuna, sliced chilli, capers, grated parmesan, parsley and rocket in a bowl ready for the cooked pasta to be tossed through. Once the pasta is ready, toss the pasta in with the tuna salad mix and pour over the dressing. Gently mix the pasta until combined.

Serve immediately with fresh lemon wedges.

 

Chocolate & Hazelnut Pizza

To make dough:
Add flour to a bowl and make a well. Add yeast, sugar, salt and olive oil and start mixing slowly, adding the water till it all comes together. Knead thoroughly. Let the dough rest and prove once, then knock back and ball up into 4 balls. Leave to prove again then roll out thin and place on round trays.

Preheat oven to the highest temperature.
Place indentations on the dough with fork prongs to stop it from bubbling when cooking
Spread on the chocolate and hazelnut paste evenly. (It is easier to spread if you heat it in the microwave first.)
Sweeten ricotta with 2 tsp sugar (or to taste) and add a little milk to make it easier to spread. Add a layer to the pizza. 
Place on the banana slices.
Cook for approximately 10 minutes or until crispy (do not burn the chocolate).

Once cooked, serve with gelato, chocolate shavings, chopped hazelnuts and icing sugar.