Rated 4.75 out of 5 based on 4 votes
- 125 ml extra virgin olive oil
- 2 Tbls chilli oil
- 1 clove garlic
- 125 ml lemon juice
- 500 g angel hair pasta
- 400 g tuna loin
- 2 x long red chillies
- 3 Tbls salted baby capers
- 3 Tbls grated parmesan
- 100 g rocket
Cut tuna loin into 5 cm (2 inch) pieces and sliced 5 mm (1/4 inch) thick
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 lemon wedges.
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Nice one!! Great presentation!!
Very easy and tasty. I didn’t need all 500g of pasta and added an extra chili and a bit more chili oil than the recipe called for..