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Lemon thyme tuna with tagliatelle

A recipe from the Good Food collection.

Ingredients

Lemon thyme tuna with tagliatelle
Lemon thyme tuna with tagliatelle
375 g tagliatelle
140 ml extra virgin olive oil
1 small fresh red chilli, seeded and finely chopped
¼ cup (50 g) drained capers
1½ tablespoons fresh lemon thyme leaf tips
500 g tuna steaks, trimmed and cut into 3 cm cubes
¼ cup (60 ml) lemon juice
1 tablespoon grated lemon zest
½ cup (30 g) chopped fresh flat-leaf parsley

Method

1. Cook the tagliatelle in a large saucepan of rapidly boiling salted water until al dente. Drain, then return to the pan.

2. Meanwhile, heat 1 tablespoon of the oil in a large frying pan. Add the chilli and capers and cook, stirring, for 1 minute, or until the capers are crisp. Add the thyme and cook for another minute. Transfer to a bowl.

3. Heat another tablespoon of oil in the pan. Add the tuna cubes and toss for 2–3 minutes, or until evenly browned on the outside but still pink in the centre—check with the point of a sharp knife. Remove from the heat.

4. Add the tuna to the caper mixture along with the lemon juice, lemon rind, parsley and the remaining oil, stirring gently until combined. Toss through the pasta, season with freshly ground black pepper and serve immediately.

Main ingredient:
Fish, Pasta
Cuisine:
Italian
Course:
Dinner, Lunch

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