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Tuna and Lemon Fettucine

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Ingredients

  • 1 lemon
  • 425 g tuna, drained and flaked
  • 1/3 c EVOO
  • 375 g dried fettucine
  • 1 long fresh red chile, seeded and thinly sliced
  • 1 garlic clover, finely chopped
  • 1 T salted baby capers, rinsed, and drained
  • 1/4 c toasted pine nuts
  • 1 c flat leaf parsley leaves
  • 50 g baby rocket leaves

Details

Servings 4

Preparation

Step 1

Use a zester to remove rind from lemon.
Cook the pasta. Drain well
Heat the oil in a pan over low heat, add chili, garlic, capers and lemon rind and cook for 1 minute. Remove from heat. Add the pasta, tuna, pine nuts, parsley and rocket and gently toss to combine. Divide evenly amond serving plates.

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