Tuna Spaghetti with Chilli and Lemon - Massimo mele

Name: Tuna Spaghetti with Chilli and Lemon - Massimo mele
Ingredients: 200ml (¾ cup) extra virgin olive oil, plus more to taste; 2 tbsp chilli oil; 1 garlic clove, minced; 100ml (⅓ cup + 1 tbsp) lemon juice; 500g (1 lb 2 oz) dried or fresh spaghetti; 400g (14 oz) tuna loin, cut into 5cm (2 inch) pieces, then sliced 5mm (¼ inch) thick; 2 long red chillies, seeds removed, thinly sliced; 3 tbsp salted baby capers, rinsed and drained; or 8–12 pitted green olives, sliced; 4 tbsp very finely grated parmesan; 100g (3½ oz) rocket (arugula), about 2 large handfuls; A few fresh basil leaves, torn; Lemon wedges, to serve

massimomele.com

A fresh, zesty spaghetti dish with lightly marinated tuna, chilli, lemon, rocket, and basil. The warm pasta gently “cooks” the thinly sliced tuna in a silky lem

View Original

Share this recipe:

Ingredients

200ml (¾ cup) extra virgin olive oil, plus more to taste
2 tbsp chilli oil
1 garlic clove, minced
100ml (⅓ cup + 1 tbsp) lemon juice
500g (1 lb 2 oz) dried or fresh spaghetti
400g (14 oz) tuna loin, cut into 5cm (2 inch) pieces, then sliced 5mm (¼ inch) thick
2 long red chillies, seeds removed, thinly sliced
3 tbsp salted baby capers, rinsed and drained
or 8–12 pitted green olives, sliced
4 tbsp very finely grated parmesan
100g (3½ oz) rocket (arugula), about 2 large handfuls
A few fresh basil leaves, torn
Lemon wedges, to serve