This easy tuna and pasta dish is a great recipe for nights when you are short on time.
Ingredients
- 300g fettuccini
- 1 lemon
- 1/4 cup (60ml) extra virgin olive oil
- 2 garlic cloves, thinly sliced
- 1 long fresh red chilli, seeded, thinly sliced
- 185g can tuna in spring water, drained, coarsely flaked
- 1 bulb fennel, trimmed, quartered, very thinly sliced
- 100g baby rocket leaves
Method
- Step 1Cook the pasta in a large saucepan of salted boiling water following packet directions until al dente. Drain well.
- Step 2Meanwhile, use a zester to zest the lemon. (Alternatively, use a vegetable peeler to peel rind from lemon. Use a small, sharp knife to remove white pith and cut rind into thin strips.) Juice the lemon.
- Step 3Heat the oil in a large frying pan over medium heat. Add the garlic and chilli and cook, stirring, for 1 minute or until aromatic. Remove from heat. Add the pasta, tuna, fennel and rocket. Drizzle with the lemon juice. Gently toss until just combined. Divide among serving plates and serve immediately.
Nutrition
1305 kj
Energy
16g
Fat Total
3g
Saturated Fat
13g
Protein
379.17mg
Sodium
2g
Carbs (sugar)
26g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Steve Brown
- Publication: Notebook:
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