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Tuna, parsley and lemon spaghetti

Name: Tuna, parsley and lemon spaghetti
Yield: Serves 4
Cuisine: Italian recipes
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

Published: 30 Nov 04
Updated: 18 Mar 24

An Italian inspired recipe which brings tuna and pasta to life with the help of red chilli, parsley and a hint of lemon.

Easy
December 2004

Test kitchen approved

Serves 4
Ready in 20 minutes

An Italian inspired recipe which brings tuna and pasta to life with the help of red chilli, parsley and a hint of lemon.

Nutrition: per serving

Calories: 956kcals
Fat: 52g (7g saturated)
Protein: 33g
Carbohydrates: 94g (5.5g sugar)
Salt: 0.6g

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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

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Method

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.
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.
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.