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| Tuna and Lemon Fettuccine |
Indulge in a bit of fine dining at home during the week with this delicious dish that is ready in a flash.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Ingredients (serves 4):
- 1 lemon
- 2 (about 300g each) tuna steaks
- 1/3 cup (80ml) extra virgin olive oil
- 375g dried fettuccine
- 1 long fresh red chilli, seeded, thinly sliced
- 1 garlic clove, finely chopped
- 1 tbs salted baby capers, rinsed, drained
- 1/4 cup (45g) toasted pine nuts
- 1 cup flat-leaf parsley leaves
- 50g baby rocket leaves
Directions:
- Use a zester to remove rind from lemon. (Alternatively, use a vegetable peeler to peel rind from lemon. Use a small sharp knife to remove white pith from rind. Cut rind into very thin strips).
- Season tuna with salt and pepper. Heat 1 teaspoon of the oil in a medium frying pan over high heat. Add the tuna and cook for 1 minute each side for medium rare or until cooked to your liking. Remove from heat and set aside for 2 minutes to rest. Use a sharp knife to thinly slice.
- Meanwhile, cook the pasta in a large saucepan of salted boiling water, following packet directions until al dente. Drain well.
- Heat the remaining oil in the pan over low heat. Add the chilli, garlic, capers and lemon rind and cook for 1 minute. Remove from heat. Add the pasta, pine nuts, parsley and rocket and gently toss to combine. Divide evenly among serving plates. Top with tuna and serve immediately.
Pasta Tip:
Canned tuna can be used instead of tuna steaks. Drain and flake a 425g can of tuna in oil. Add to the pasta with the pine nuts and parsley in step 4.
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