Light & Fresh Chilli, Tuna Linguine
Light & Fresh Chilli, Tuna Linguine
Such a fresh, healthy and satisfying pasta dish!!!If you don’t like chilli or are hoping to serve to the kids – just take out the chilli and use normal tuna without chilli.
Ingredients
- 500 g linguine pasta packet
- 1/4 cup olive oil
- 2 cloves garlic
- 2 tablespoons caper drained
- 1 red chilli large, finely sliced (save some for garnish)
- 2 teaspoons lemon rind
- 2 lemons juice squeezed
- 1 green zucchinis medium, thinly sliced with a peeler (or julienne peeler)
- 1/2 cup dill sprigs
- 1/2 cup parsley roughly chopped
- 2 cups rocket leaves or spinach leaves
- 370 g tuna in chilli oil, drained
- sea salt
- cracked black pepper
- 1/2 cup pine nuts toasted
Instructions
Method:
- Preheat oven to 180 degrees. Spread the pine nuts on the baking tray an roast for 10-15 mins until golden brown. Remove and let cool.
- Bring a large pot of salted water to the boil. Cook pasta according to packet instructions, until al dente. Remove, drain and set aside.
- Put a large frying pan onto medium heat and add some olive oil. Add the garlic and fry for 1-2 mins stirring. Add the capers, lemon rind and red chilli and cook for 2-3 mins stirring. Add HALF the lemon juice and cook for a further 1-2 mins.
- Add the zucchini strips and sauté for 1-2 mins until bright green. Add the cooked linguine, rocket or spinach, drained tuna, dill and parsley. Toss gently with tongs until well combined. Add the sliced chilli, remaining lemon and continue to mix. Season well with salt and pepper.
- Serve in bowls and top with toasted pine nuts.
Nutrition
Calories: 809kcalCarbohydrates: 103gProtein: 38gFat: 28gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 13gTrans Fat: 0.003gCholesterol: 33mgSodium: 332mgPotassium: 747mgFiber: 7gSugar: 6gVitamin A: 1268IUVitamin C: 62mgCalcium: 90mgIron: 6mg
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