Linguine with Chilli and Tuna

I’m always on the lookout for simple and refreshing recipes and this one hits the spot! The chilli adds color while the lemon zest and juice give it its zing. An easy meal to prepare especially for those unexpected visitors! This recipe is inspired by Nigella Lawson’s book, Forever Summer in which she uses crab and watercress.

Serves 4
2 cloves garlic
a pinch of sea salt
1 large red chilli, deseeded and finely chopped
200g canned tuna
125ml extra virgin olive oil
juice and zest of one lemon
500g linguine
handful of fresh parsley, roughly chopped
handful of rocket, roughly torn

Prepare pasta according to packet instructions. In a large pestle and mortar bash the garlic cloves with the salt so that it makes a smooth paste. Then add the chilli and crush again. Add tuna making sure to break up the flakes with a fork. Pour in olive oil and mix. Zest the lemon over the mortar and then add the juice. Mix well with a fork. Drain pasta and tip into a serving bowl. Add the tuna mixture to the pasta and toss, then add the parsley and rocket and toss again. Serve immediately.

The Culinary Chase’s Note: This meal is ready in the time it takes to cook the pasta! If you don’t have a pestle and mortar, use a cutting board to chop the garlic and then add a pinch of sea salt. Use the flat side of your knife to crush the salt into the garlic (like a dragging motion) until the garlic and salt mixture forms a paste (about 2 minutes).