Name: Tuna, lemon and chilli linguine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 400g linguine; 45.50 gm olive oil; 400g tuna steaks (see tip); 2 garlic cloves, thinly sliced; 1 small red chilli, thinly sliced; 131.25 gm lemon juice; 82.50 ml pine nuts, toasted; 82.50 ml fresh basil leaves

Tuna, lemon and chilli linguine

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Ingredients:

400g linguine
45.50 gm olive oil
400g tuna steaks (see tip)
2 garlic cloves, thinly sliced
1 small red chilli, thinly sliced
131.25 gm lemon juice
82.50 ml pine nuts, toasted
82.50 ml fresh basil leaves

Instructions:

Boil pasta in seasoned water according to package instructions until al dente. Reserve 1/4 cup of cooking liquid before draining.
Heat up a generous amount (1 tablespoon) of oil in a large frying pan until sizzling. Gently place the tuna in the pan and sear for approximately 1 minute on each side, depending on your preferred doneness. Transfer the cooked tuna to a plate, slice thinly, and cover to maintain its warmth.
In a pan over low heat, warm up 1 tablespoon of oil. Add minced garlic and chopped chili. Cook for 1 minute until aromatic. Combine lemon juice and cooked pasta in the pan. Toss gently to coat the pasta. Transfer to a bowl, then stir in the reserved liquid, canned tuna, pine nuts, fresh basil, and remaining oil. Season with salt and pepper before serving. Enjoy!

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