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.

Serves 4

Ingredients:

• 500 gram packet linguine

• 1/4 cup olive oil

• 2 cloves garlic

• 2 tablespoons capers, drained

• 1 large red chilli, finely sliced (save some for garnish)

• 2 teaspoons lemon rind

• 2 lemons, juice squeezed

• 1 medium zucchini, thinly sliced with a peeler (or julienne peeler)

• 1/2 cup dill sprigs

• 1/2 cup parsley, roughly chopped

• 2 cup rocket OR spinach leaves

• 370gram tuna in chilli oil, drained

• Salt & Pepper

• 1/2 cup toasted pine nuts

Method:

1. 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.

2. Bring a large pot of salted water to the boil. Cook pasta according to packet instructions, until al dente. Remove, drain and set aside.

3. 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.

4. 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.

5. Serve in bowls and top with toasted pine nuts.