Tuna linguine with garlic, chilli and fresh herb oil
( SERVES 4 )
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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|
- 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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