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Lemon, fennel and tuna fettuccini
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Quick and delicious tuna pasta for busy nights.
Ingredients:
  • 1 lemon
  • 300g fettuccini
  • 60ml olive oil
  • 2 garlic cloves, thinly sliced
  • 1 long fresh red chilli, seeded, thinly sliced
  • 185g can tuna in spring water, drained, coarsely flaked
  • 1 bulb fennel, trimmed, quartered, very thinly sliced
  • 100g baby rocket leaves
Instructions:
  • Prepare the pasta in a large saucepan of salted boiling water according to package instructions until it is cooked to perfection. Drain thoroughly.
  • Zest the lemon using a zester or peel the rind with a vegetable peeler, removing the white pith and cutting the rind into thin strips. Juice the lemon.
  • In a large frying pan over medium heat, warm the oil. Cook the garlic and chili for 1 minute until fragrant. Take off the heat. Add the pasta, tuna, fennel, and rocket. Sprinkle with lemon juice. Toss gently to combine. Serve immediately on individual plates.

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