Monday, June 08, 2009

Spaghetti and tuna

I noticed a recipe for linguine and crab in the Guardian a few weeks ago. Fancying something similar, but having neither crab nor lemon in the house, I tried the following instead. Tinned tuna does not respond well to heating: allow it simply to warm through with the hot spring onions and garlic in a covered pan. Serves 2.

250g spaghetti, spaghettini, or linguine
2tbsp olive oil
4 spring onions, sliced
1 clove garlic, chopped
1 or more dried red chilli (to taste), whizzed
1 tin tuna flakes (in spring water, preferably)
A few splashes of soy sauce
Grated zest of 1 orange
Handful parsley, chopped

Put a large pot of water on to boil. Salt it, and add the spaghetti, allowing it to fold in to the water as it softens. Keep it cooking at a lively simmer.

In a heavy pan and over a gentle flame, soften the spring onions, garlic, and chilli in the oil, for about three minutes. Turn off the heat, and stir in the tuna, soy, orange zest, and parsley. Cover the pan until the pasta is ready.

When the pasta is al dente, drain it, and tip it into the tuna mixture. Stir it through.


Tom said...

Ah, but should we still be eating tuna?

Nicholas Clee said...

Good point. I see that Pret a Manger is switching to Skipjack Tuna. I assume that's ok, if it comes from an eco-friendly brand such as Fish 4 Ever.