This tuna pasta with a hint of lemon is so refreshing it's like being smacked across the face with a wet fish.
Ingredients
- 250g spaghetti
- 9 tbsp extra-virgin olive oil
- 2 shallots, finely chopped
- 1 garlic clove, very thinly sliced
- 1 long red chilli, deseeded and finely chopped
- 185g can tuna steaks in brine, drained
- Juice of 1 small lemon
- Large handful fresh flatleaf parsley, chopped
Method
- 1. Bring a large pan of salted water to the boil. Add the spaghetti and cook according to packet instructions. Drain, then return to the pan.
- 2. Meanwhile, make the sauce. Heat 4 tablespoons of the oil in a frying pan over a medium heat, add the shallots and garlic and cook for 2 minutes. Add the chilli and cook for a further 2 minutes, until everything is softened.
- 3. Add the tuna, lemon juice and parsley and mix together. Add the remaining oil (this will act as a dressing for the pasta), and stir over the heat for 1 minute to heat through. Toss through the cooked spaghetti and season to taste. Divide between 2 warm bowls and serve with grated Parmesan, if you like.
Nutritional info
Per serving: 956kcals, 52g fat (7g saturated), 33g protein, 94g carbs, 5.5g sugar, 0.6g salt
Wine Recommendation
Just the kind of dish that goes so well with a fresh, easy-drinking Italian white, such as Verdicchio or Soave