Linguine with tuna, capers, lemon and parsley
This was a regular “uni special” on the dinner menu when resources were tight and bones were weary from several hours hunched over the study books. An obscene amount of parsley has the most addictive aroma when heated in the olive oil, while the lemon and capers cut through the flavour of the tuna and keeps it lively.
Ingredients
1 bunch of washed parsley, stems finely chopped and set to one side, leaves chopped and set aside
400g brown rice pasta (or pasta of choice)
425g tin tuna in spring water or olive oil, well drained
2-3 Tbsp Extra Virgin Olive Oil
2 cloves garlic, sliced
1 Tbsp salted capers, rinsed and drained
2 anchovy fillets in olive oil (optional)
juice of 1/2 lemon
zest of 1/2 lemon (optional)
1/2 tsp dried chilli flakes
A good pinch of Murray Salt flakes (or sea salt flakes)
Cracked black pepper
Heat 1 Tbsp olive oil in a large fry pan over medium-high heat, add the garlic and chopped parsley stems and garlic, sautee for a few minutes until fragrant and softened.
Add in the anchovy fillets, chilli flakes, and capers and fry a further minute, before adding in the tuna, stirring to break up the chunks a little.
Season with salt, cracked pepper, the squeeze of lemon juice and the remaining olive oil, stir to combine. Add in the chopped parsley leaves (reserving a small amount for serving) and continue to cook for another couple of minutes until just barely wilted and incorporated. Grate over a tiny bit of lemon zest (optional).
Meanwhile, cook pasta according to packet instructions in salted boiling water, drain, reserving a couple cups of the cooking water. Transfer pasta to the pan and toss to coat with the tuna parsley sauce, adding a few splashes of the cooking water to loosen the pasta and create a little sauciness.
Serve scattered with fresh parsley, additional lemon wedges, and optionally - a little drizzle of your favourite chilli oil.
