Tagliatelle with tuna, lemon & rocket
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Tagliatelle with tuna, lemon & rocket

By Gennaro Contaldo

Create a tangy fresh dish using your cupboard ingredients

  • Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 500
  • fat 20g
  • saturates 3g
  • carbs 57g
  • sugars 0g
  • fibre 2g
  • protein 27g
  • salt 0.5g

Ingredients

  • 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

Method

  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.

  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.

  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.

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