Spaghetti with Tuna, Chilli, and Lemon
Serves: 2
This Spaghetti with Tuna, Chilli, Rocket & Lemon takes only 20 mins from start to finish!
Ingredients
- 200 g (7 oz) dried spaghetti
- 185 g (6 ½ oz) canned tuna, drained
- 1 red chilli, finely chopped
- 60 ml (¼ cup) lemon juice
- 1 tablespoon olive oil
- 2 tablespoons capers
- sea salt
- black pepper, freshly cracked
- 1 handful rocket leaves, (arugula)
Instructions
- Cook the spaghetti according to packet instructions.
- Meanwhile, mix together the tuna, chilli, lemon juice, olive oil and capers. Taste for seasoning.
- Drain the spaghetti and return it to the hot saucepan.
- Toss through the tuna mixture.
- Place a handful of rocket leaves (arugula) on each plate or bowl, and place the spaghetti mixture on top. The heat of the spaghetti will wilt the rocket leaves (arugula).
Kitchen Notes
- OVEN & STOVE TEMPERATURES
All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook. - CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.