Day 3 – Lemon Tuna Spaghetti

A tin of tuna is a MUST in a pantry. It’s lunch in a can and the night before pay day, it’s a wonderful and versatile stand-by for a meal.

The problem however is that it tends to overwhelm everything else that you put with it. It needs strong flavours to bolster the pasta it’s with. Now is not the time for wimpy cream-laced sauces, for a tender smidge of garlic or tomato. No, you need plenty of oomph. Peppery rocket. Chilli. Salty, crunchy capers. A huge slug of lemon.

Sorted.

Serves 4

INGREDIENTS

350g dried spaghetti or other long pasta such as fettuccine; 1 tbsp olive oil; 1 large onion, finely diced; 2 cloves garlic, finely diced; 1 bird’s-eye chilli, de-seeded and finely sliced; zest and juice of 1 large lemon; 1 tbsp capers, drained; ½ cup black olives, pits removed and sliced in half (optional); 1 x 280g tin tuna, drained; 100g rocket, rinsed, long stalks trimmed

METHOD

Bring a large pot of water to the boil and cook the spaghetti, according to the directions on the packet, until al dente.

Meanwhile, heat a large heavy-based fry pan over medium heat and add the oil. If you are using tuna in oil, add a spoonful of this tasty oil to the pan.

Add onion, garlic and chilli and sauté for four minutes until the onion is soft and starting to colour. Add the zest and juice of the lemon, capers and olives if you are using them. Toss briefly to combine and warm them through for about a minutes. Remove the pan from the heat.

Drain the spaghetti and tip it into the frypan and toss well to combine. Season to taste with a little salt and black pepper. In the final half minute, add the drained tuna and half the rocket leaves and toss gently until the rocket starts to wilt and the tuna is incorporated but not completely broken up. Pile into warm bowls and top with the remaining rocket and serve at once.

COST

$7.30 for four people