Spaghetti with tuna, lemon and rocket

all details

We have learnt to use the lemon in extraordinary ways. Lemon juice keeps foods such as artichokes from discolouring; balances and adds piquancy to sauces, dressings and salsas such as mayonnaise, vinaigrette and salsa verde; and enhances vegetables, fish and shellfish as well as the flavour of stone fruits, strawberries and mangoes.

Spaghetti with tuna, lemon and rocket
Photo: Marina Oliphant

Ingredients

  • 5 tbsp of extra virgin olive oil
  • a finely chopped red onion
  • 2 cloves of finely minced garlic
  • 2 anchovy fillets
  • 350g of canned tuna
  • 2 cups of chopped, big-leaf rocket
  • the zest and juice of a large lemon
  • salt and pepper
  • 300g of spaghetti
  • raw, chopped rocket

Method

Heat 5 tbsp of extra virgin olive oil in a pan. Add a finely chopped red onion, 2 cloves of finely minced garlic and 2 anchovy fillets and saute for a minute until they are transparent. Drain 350g of canned tuna and add to the pan, breaking the chunks up a little with a spoon, and saute for a couple of minutes. Add 2 cups of chopped, big-leaf rocket, stirring well for another minute. Take off the heat, add the zest and juice of a large lemon and season with salt and pepper.

Cook 300g of spaghetti and toss with the sauce, adding raw, chopped rocket.

Serve immediately.

Makes enough for 4.

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  • Main Ingredients - Fish
  • Cuisine - Italian
  • Course - Lunch
  • Occasion - Family meals

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