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
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Lightly toss hot linguine with chilies, cilantro, oil and salt. Allow chilies to soften in hot pasta for 2 to 3 minutes.
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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
