YIELD: 58 servings
7 ½ lbs. dry linguine, cooked according to package instructions
1 ¾ cups coarsely chopped whole red chilies
1 ¾ cups chopped fresh cilantro
¾ cup sesame seed oil
¼ cup sea salt
1 (106 oz.) pouch of tuna (premium white, light, yellowfin light or albacore, packed in water), flaked into bite size pieces
¾ cup fresh garlic, roasted and thinly sliced
black and white sesame seeds, mixed
fresh squeezed lime juice, to taste
Lightly toss hot linguine with chilies, cilantro, oil and salt. Allow chilies to soften in hot pasta for 2 to 3 minutes.
Meanwhile, gently toss together tuna, garlic, and sesame seeds. Divide and swirl pasta mixture onto plates, forming a high mound. Top with tuna mixture and squeeze desired amount of lime juice over pasta.
Photo and recipe: Chicken of the Sea International