Whip up this light tuna and lemon pasta… Excellent to have in your back pocket on nights when you just want something fast and delicious.
Serves: 4 Preparation time: 10΄ Cooks in: 30΄ Ready in: 40΄
500 g dried linguine pasta
2 cans of tuna, in water or oil
1 shot vodka
1 lemon, juice and zest
½ bunch dill, finely chopped
½ cup extra virgin olive oil
5 spring onions, finely chopped
sea salt, freshly ground black pepper
Bring a saucepan of salted water to the boil and cook linguine according to the packet instructions.
Meanwhile, drain tuna. Pour olive oil into a medium saucepan over a medium heat and fry the onions for 2-3 minutes. Add tuna, stirring, the vodka, and when alcohol evaporates, stir in lemon zest and juice.
When pasta is al dente, remove it from the water using a slotted spoon directly into the saucepan, tossing to coat each strand of pasta. Add dill and toss again. Divide on plates and serve, sprinkling with freshly ground black pepper.
Photo / Food styling Antonia Kati