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Tuna & lemon orecchiette
Tuna & lemon orecchiette
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"Whip up a delicious tuna pasta using simple ingredients for a quick and tasty meal!"
Ingredients:
  • 400g orecchiette pasta (or other short pasta)
  • 30.00 ml small salted capers, rinsed, drained
  • 250.00 ml flat-leaf parsley leaves
  • 250.00 ml basil leaves
  • 1 garlic clove, roughly chopped
  • 2 anchovy fillets in oil, drained
  • 5.90 gm Dijon mustard
  • Zest and juice of 1 lemon, plus strips of zest to serve
  • 425g can tuna in oil, drained, oil reserved
Instructions:
  • Boil the pasta in salted water until al dente following packet directions. Drain the cooked pasta.
  • Pat dry the capers with a paper towel. In a food processor, combine herbs, garlic, anchovies, Dijon mustard, lemon zest, lemon juice, and 2 teaspoons of capers. Pulse until roughly chopped. While the processor is running, slowly pour in the tuna oil until a coarse paste forms.
  • Mix the paste into the pasta until well combined. Break up the tuna into flakes and mix in with the pasta along with the rest of the capers. Toss everything together. Serve the pasta in individual bowls, top with extra lemon zest strips, and enjoy!

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