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 remove the chilli and use normal tuna without chilli.
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Ingredients
- 1/2 cup pine nuts
- 500 g linguine
- 1/4 cup extra virgin olive oil
- 2 cloves garlic
- 2 tablespoons capers drained
- 1 red chilli large, finely sliced (save some for garnish)
- 2 teaspoons lemon zest finely grated
- 2 lemons juice squeezed
- 1 zucchini medium, thinly sliced with a peeler (or julienne peeler)
- 2 cups rocket leaves or spinach leaves
- 370 g tuna in chilli oil, drained
- 1/2 cup dill fronds
- 1/2 cup parsley leaves roughly chopped
- sea salt & cracked black pepper
Instructions
- Preheat the oven to 180°C conventional (180°C fan-forced). Spread the pine nuts on a baking tray and roast for 10–15 minutes until golden brown. Remove and let cool.1/2 cup pine nuts
- Bring a large pot of salted water to the boil. Cook the pasta according to packet instructions, until al dente. Remove, drain and set aside.500 g linguine
- Place a large frying pan over medium heat and add the olive oil. Add the garlic and fry for 1–2 minutes, stirring. Add the capers, chilli and lemon zest and cook for 2–3 minutes, stirring. Add half the lemon juice and cook for a further 1–2 minutes[/timer>.1/4 cup extra virgin olive oil, 2 cloves garlic, 2 tablespoons capers, 2 teaspoons lemon zest, 2 lemons
- Add the zucchini strips and sauté for 1–2 minutes until bright green. Add the cooked linguine, rocket or spinach, drained tuna, dill and parsley. Toss gently with tongs until well combined. Add the remaining lemon juice and continue to mix. Season well with salt and pepper.1 zucchini, 500 g linguine, 2 cups rocket leaves, 370 g tuna, 1/2 cup dill fronds, 1/2 cup parsley leaves, 2 lemons, sea salt & cracked black pepper
- Serve in bowls and top with the toasted pine nuts and reserved red chilli.1/2 cup pine nuts, 1 red chilli
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