Tuna Linguine with Garlic, Chilli & Fresh Herb Oil
Whip up this zesty tuna linguine for a fast, fresh dinner. With garlic, chilli and lime, it’s a pantry-staple winner ready in 20 minutes.
Ingredients
- 2 cans sealord yellowfin tuna in olive oil, drained
- 400 grams linguine, cooked as per packet instructions
- 1 small red onion, sliced
- 2 red chillies, finely sliced
- 2 tablespoons fresh chopped Italian parsley
- 1 tablespoons lime zest
- 1 pinch cracked pepper
- 1/2 cup shaved parmesan
- 1 pinch sea salt
- 2 cloves garlic, finely chopped
- 2 tablespoons olive oil
- 2 cans sealord yellowfin tuna in olive oil, drained
- 400 grams linguine, cooked as per packet instructions
- 1 small red onion, sliced
- 2 red chillies, finely sliced
- 2 tablespoons fresh chopped Italian parsley
- 1 tablespoons lime zest
- 1 pinch cracked pepper
- 1/2 cup shaved parmesan
- 1 pinch sea salt
- 2 cloves garlic, finely chopped
- 2 tablespoons olive oil
- Step 1 of 3In a large frying pan over a low heat sauté garlic, sliced red onion and chilli in olive oil until soft and fragrant but not coloured.
- Step 2 of 3Add flaked tuna, fresh herbs and lime zest and heat through. Gently toss the cooked linguine with the tuna mixture and heat for a further minute. Season to taste.
- Step 3 of 3Divide pasta between bowls and garnish with shaved parmesan, extra herbs and a grind of fresh cracked black pepper.
Method
- Step 1 of 3In a large frying pan over a low heat sauté garlic, sliced red onion and chilli in olive oil until soft and fragrant but not coloured.
- Step 2 of 3Add flaked tuna, fresh herbs and lime zest and heat through. Gently toss the cooked linguine with the tuna mixture and heat for a further minute. Season to taste.
- Step 3 of 3Divide pasta between bowls and garnish with shaved parmesan, extra herbs and a grind of fresh cracked black pepper.
Method
- Step 1 of 3In a large frying pan over a low heat sauté garlic, sliced red onion and chilli in olive oil until soft and fragrant but not coloured.
- Step 2 of 3Add flaked tuna, fresh herbs and lime zest and heat through. Gently toss the cooked linguine with the tuna mixture and heat for a further minute. Season to taste.
- Step 3 of 3Divide pasta between bowls and garnish with shaved parmesan, extra herbs and a grind of fresh cracked black pepper.