Spaghetti with tuna, lemon and rocket

Spaghetti with tuna, lemon and rocket
Spaghetti with tuna, lemon and rocket Photo: Marina Oliphant
Dietary
Dairy-free

A big-flavoured summer dish.

Ingredients

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

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.

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