Tuna and Lemon Fettucine

By sarah_carroll

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

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.