Angel Hair Pasta with Tuna, Chilli and Rocket
Cook Time 15 minutes
125 ml (4 fl oz/1/2 cup) extra virgin olive oil
2 tbsp chilli oil
1 garlic clove, minced
125ml (4 fl oz/1/2 cup) lemon juice
500g (1 lb 2 oz) angel hair pasta
400g (14 oz) tuna loin, cut into 5 cm (2 inch) pieces and sliced 5 mm (1/4 inch) thick
2 long red chillies, seeds removed and thinly sliced
3 tbsp salted baby capers, rinsed and drained
3 tbsp very finely grated parmesan
100g (31/2 oz) rocket (arugula) or 2 large handfuls
Lemon wedges, to serve
To make the dressing, whisk together the olive oil, chilli oil, garlic and lemon juice and season with salt and freshly ground black
pepper. Set aside.
Cook the pasta in a large saucepan of boiling salted water until al dente. Drain.
Meanwhile, place the tuna, chilli, capers, parmesan and rocket in a bowl ready for the cooked pasta to be tossed through. Once the pasta is ready, toss it in with the tuna salad mixture and pour over the dressing.
Gently mix the pasta until combined. Serve immediately with the lemon wedges.