Tuna linguine with garlic, chilli and fresh herb oil

Sealord SUGGESTS

Tuna linguine with garlic, chilli and fresh herb oil

29/10/2012

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Ratings: 4.5 / 5 FROM 2

3

Serves 4

Ingredients

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

  1. 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. 
  2. 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.
  3. Divide pasta between bowls and garnish with shaved parmesan, extra herbs and a grind of fresh cracked black pepper.

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Wine Match

Sauvignon Blanc

This dish is best matched with
Sauvignon Blanc

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