fresh pasta

Chilli Tuna Pasta

Written by on in Dinner, Eat, Food, Lunch

So tuna pasta – you’re thinking a can of tuna, a little chilli, cooked pasta and that’s it. Well you’re nearly there…. I like to up the ante with this simple pasta by using a fresh tuna steak from your local fishmonger. It only takes a few minutes more than the can of tuna but the flavour and texture is next level. Of course, if you don’t have a fresh fishmonger nearby or just want to use what you have already – the tin tuna is an easy alternative.

Either way – this pasta is a winner and ready in 20 minutes! Enjoy xx

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Ingredients

  • A handful of spaghetti

  • 1 tuna steak cubed (or a tin of drained tuna)

  • 1 onion (sliced)

  • Fresh chilli (to your taste)

  • A splash of drained capers

  • A handful of rocket

  • Juice of 2 lemons

  • Parmesan to serve

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Directions

  • Start with boiling the water for the pasta. When the water is boiling rapidly, add the pasta with a good pinch of salt.
  • In a pan, add the sliced onion, capers, a squeeze of lemon juice and chilli just until the onion is translucent.
  • Add the tuna and cook until there’s a little colour – be careful not to overcook. The tuna will continue to cook so if in doubt, turn off the heat. Add some more lemon juice.
  • Once pasta is ready, add a little liquid to the tuna and chilli pan and drain the rest. Add the pasta to the pan along with the rocket.
  • Serve up the pasta and rocket finishing with fresh parmesan and a good squeeze of lemon.
  • Enjoy! xx