Linguine with tuna, lemon and rocket

This is one of those throw-it-together-in-a-flash recipes that come in super handy mid-week, when you're flat-out but still want to eat well. Linguine with tuna, lemon and rocket is a classic pantry special.

Ingredients

425 gram can tuna in oil

500 gram linguine pasta

2 tablespoon extra virgin olive oil

2 clove garlic, crushed

2 medium dried red chillies, sliced thinly, optional

1/3 cup (80ml) lemon juice

100 gram baby rocket leaves

salt and freshly ground black pepper

lemon wedges, optional

Method

1.Drain the tuna over a small bowl and reserve the oil. You will need 1/3 cup (80ml) oil.

2.Cook the pasta in a large pan of well-salted, boiling water until just tender. Drain, return to the pan.

3.Meanwhile, heat the tuna oil and olive oil gently in a large, non-stick frying pan, add the garlic and chilli; cook, stirring, until fragrant.

4.Add the tuna and break into chunks. Remove from the heat, then add the lemon juice.

5.Add the tuna mixture to the hot pasta with the rocket, and salt and pepper to taste; toss gently to combine. Serve with extra lemon wedges, if desired.

This recipe must be made just before serving. Not suitable to freeze. Pasta suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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