A big-flavoured summer dish.
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
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.