Tuna linguine with garlic, chilli and fresh herb oil
( SERVES 4 )
Sealord SUGGESTS
29/10/2012
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Ingredients
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| 370 g | Sealord Yellowfin Tuna in olive oil, (2 x 185g tins), drained |
| 400 g | Linguine pasta, cooked as per packet instructions |
| 2 tbsp | Olive oil |
| 2 cloves | Garlic, finely chopped |
| 1 | Red onion, small, sliced |
| 2 | Red chillies, finely sliced |
| 2 tbsp | Fresh Italian parsley, chopped |
| 1 tbsp | Lime, zest only |
| 1 to taste | Salt & freshly ground pepper |
| ½ cup | Parmesan cheese, shaved |
Directions
- In a large frying pan over a low heat sauté garlic, sliced red onion and chilli in olive oil until soft and fragrant but not coloured.
- Add flaked tuna, fresh herbs and lime zest and heat through. Gently toss the cooked linguine with the tuna mixture and heat for a further minute. Season to taste.
- Divide pasta between bowls and garnish with shaved parmesan, extra herbs and a grind of fresh cracked black pepper.
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