Tagliatelle with tuna, lemon & rocket
- Gennaro Contaldo
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Serves 4
Easy
Cook: 20 mins - 30 mins
A star rating of 4.3 out of 5.25 ratingsRate
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Ingredients
Nutrition
Units:
MetricUS
-
300g dried tagliatelle
-
4 tbsp extra-virgin olive oil
plus extra for drizzling
-
1 garlic clove
finely chopped
-
2 x 260g cans tuna
in extra virgin olive oil, drained
-
a handful of rocket
plus a little extra to garnish
-
grated zest and juice of 1 lemon
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Nutrition: per serving
-
kcal500
-
fat20g
-
saturates3g
-
carbs57g
-
sugars0g
-
fibre2g
-
protein27g
-
salt0.5g
low
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Method
-
step 1
Cook the pasta in a large pan of boiling salted water until al dente. Meanwhile, heat the olive oil in another large pan, add the garlic and cook for 1 minute.
-
step 2
Put the drained tuna in a bowl. Lightly mash with a fork and add to the garlic in the pan, then add the rocket. Season with salt and pepper to taste, and stir in the lemon zest and juice.
-
step 3
Drain the pasta and add to the tuna mixture. Mix well together and serve immediately, drizzled with a little extra virgin olive oil and garnished with extra rocket.
Recipe from Good Food magazine, June 2003
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A star rating of 4.3 out of 5.25 ratings
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