Tuna and lemon fettuccine

title="Tuna and lemon fettuccine"
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(1) Rate it

• 0:10 Prep


• 0:10 Cook


• 
  4 Servings


• Capable cooks

Indulge in a bit of fine dining at home during the week with this delicious dish that is ready in a flash.

Featured in
Pasta recipes, Main recipes

Ingredients

• 1 lemon


• 2 (about 300g each) tuna steaks


• 1/3 cup (80ml) extra virgin olive oil


• 375g fettuccine


• 1 long fresh red chilli, seeded, thinly sliced


• 1 garlic clove, finely chopped


• 1 tablespoon salted baby capers, rinsed, drained


• 1/4 cup (45g) toasted pine nuts


• 1 cup flat-leaf parsley leaves


• 50g baby rocket leaves

Method

• 
  
  
  Step 1
  
  
  
  
  Use a zester to remove rind from lemon. (Alternatively, use a vegetable peeler to peel rind from lemon. Use a small sharp knife to remove white pith from rind. Cut rind into very thin strips).
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Season tuna with salt and pepper. Heat 1 teaspoon of the oil in a medium frying pan over high heat. Add the tuna and cook for 1 minute each side for medium rare or until cooked to your liking. Remove from heat and set aside for 2 minutes to rest. Use a sharp knife to thinly slice.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Meanwhile, cook the pasta in a large saucepan of salted boiling water, following packet directions until al dente. Drain well.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Heat the remaining oil in the pan over low heat. Add the chilli, garlic, capers and lemon rind and cook for 1 minute. Remove from heat. Add the pasta, pine nuts, parsley and rocket and gently toss to combine. Divide evenly among serving plates. Top with tuna and serve immediately.
  
  
  

Nutrition

• 3095 kj

  Energy




• 30g

  Fat Total




• 4g

  Saturated Fat





• 48g

  Protein





• 152.02mg

  Sodium




• 1g

  Carbs (sugar)




• 67g

  Carbs (total)

All nutrition values are per serve

Notes

Tip: Canned tuna can be used instead of tuna steaks. Drain and flake a 425g can of tuna in oil. Add to the pasta with the pine nuts and parsley in step 4.

• Author: Sarah Hobbs


• Image credit: Ian Wallace


• Publication: Notebook:

Source: taste.com.au