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Tuna and lemon fettuccine
Tuna and lemon fettuccine
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Elevate weekday dining with this quick and tasty gourmet meal.
Ingredients:
  • 1 lemon
  • 2 (about 300g each) tuna steaks
  • 80ml olive oil
  • 375g fettuccine
  • 1 long fresh red chilli, seeded, thinly sliced
  • 1 garlic clove, finely chopped
  • 20.00 ml salted baby capers, rinsed, drained
  • 45g pine nut
  • 250.00 ml flat-leaf parsley leaves
  • 50g baby rocket leaves
Instructions:
  • Zest the lemon using a zester or a vegetable peeler, making sure to remove just the outer colored part and avoiding the bitter white pith. Cut the lemon rind into thin strips.
  • Season the tuna generously with salt and pepper. In a hot medium frying pan, heat 1 teaspoon of oil. Sear the tuna on each side for about 1 minute for medium rare or to your preferred doneness. Let it rest for 2 minutes off the heat, then thinly slice with a sharp knife.
  • Cook the pasta in a large saucepan of salted boiling water until it is al dente as per packet instructions. Drain thoroughly.
  • Warm the leftover oil in the pan over low heat. Introduce the chilli, garlic, capers, and lemon rind, and sauté for 1 minute. Off heat, mix in the pasta, pine nuts, parsley, and rocket, gently combining all. Portion equally onto plates, place tuna on top, and serve promptly.

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