Tuna, parsley and lemon spaghetti

Tuna, parsley and lemon spaghetti
  • Serves icon Serves 4
  • Time icon 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
Calories
956kcals
Fat
52g (7g saturated)
Protein
33g
Carbohydrates
94g (5.5g sugar)
Salt
0.6g

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.

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