Spaghetti with tuna, lemon and rocket
A big-flavoured summer dish.
Photo: Marina Oliphant
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- 5 tbsp extra virgin olive oil
- 1 finely chopped red onion
- 2 cloves finely minced garlic
- 2 anchovy fillets
- 350g canned tuna
- 2 cups chopped, big-leaf rocket
- zest and juice of a large lemon
- salt and pepper
- 300g spaghetti
- raw, chopped rocket
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.