Crispy chilli oil and tuna linguine.
Cook time: 10 mins | Prep time: 10 mins | Serves: 2
Ingredients.
200g linguine (gluten-free if preferred)
1 large lemon rind, and juice
200g canned tuna, drained
1 tablespoon crispy chilli oil
3 tablespoons (60ml) extra virgin olive oil, plus extra to drizzle
10g fresh basil leaves
Fine sea salt and pepper to taste
Method.
1. Bring a large pot of salted water to the boil and cook the linguine according to packet instructions until al dente. Reserve 50ml of the pasta water, then drain.
2. While the pasta cooks, peel the yellow rind from the lemon (avoid the white pith), slice into thin batons, and place in a bowl with lemon juice, tuna, crispy chilli oil, and olive oil. Mix with a fork to combine and break up the tuna.
3. Add the drained pasta to the bowl with the tuna mixture with the reserved pasta water. Stir and toss well to coat, letting the heat from the pasta warm the sauce and bring everything together.
4. Divide between plates and finish with a drizzle of extra virgin olive oil, torn basil leaves and salt and pepper to taste.
