Lemony tuna and tarragon pasta recipe
This zingy pasta dish relies on handy storecupboard ingredients with the addition of fresh lemon and tarragon. Just remember to save some of the pasta water – it’s key to a silky coating sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Colander
- Skillet
- Wooden spoon
- Can opener
- Microplane
- Measuring spoon
- Tongs
- Serving bowl
- Stove
- Fork
Ingredients
- 2 tbsp extra virgin olive oil, plus extra to drizzle
- 1 small echalion shallot, finely chopped
- 1 garlic clove, finely sliced
- 150g dried pasta (we used spirali)
- pinch of chilli flakes (optional)
- 2 x 145g tins tuna chunks in spring water, drained
- 40g pitted green olives, quartered
- zest and juice of 1 lemon, to taste
- 1 tbsp chopped fresh tarragon, plus extra to serve
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