Serves 2, 5 minutes preparation, 15 minutes cooking
Tuna pasta is a classic dish and ours gives it a twist with garlic, chilli and lemon for a refreshing and light alternative.
- 250g dry 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/spring water, drained
- Juice of 1 small lemon
- Large handful fresh flatleaf parsley, chopped
- Bring a large pan of salted water to the boil. Add the spaghetti and cook according to packet instructions until al dente (still has a bite and not cooked until soggy). Drain, then return to the pan.
- Next, 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 until they start to soften. Add the chilli and cook for a further 2 minutes, until everything is softened but not browned.
- Add the tuna, lemon juice and parsley to the pan 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.
- To serve, divide between 2 warm bowls and serve with grated Parmesan, if you like.