Lemon Pepper Tuna Fettuccine |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I made this recipe up with what ingredients I had on hand, many of which were freshly grown from mine or a friends garden. Most quantities were an estimate only. Ingredients:
250 g dry fettuccine (or any pasta available) |
2 (425 g) cans tuna in brine |
1 lemon |
1 onion, sliced |
1 garlic clove, crushed |
1 bunch silver beet |
1 cup rocket |
1/2 cup parsley, chopped |
fresh ground black pepper |
salt |
1 teaspoon olive oil |
Directions:
1. Bring a large pot of salted water to the boil.
2. Heat the oil in a large non-stick fry pan( oil is only for flavour.).
3. Crack some pepper into fry pan. Brown garlic and onion.
4. Drain tuna. Add to fry pan, squeeze in half of lemon juice.
5. Add pasta to boiling water.
6. Add roughly chopped silverbeet and rocket to fry pan. Cover with lid til silverbeet starts to wilt slightly.
7. Squeeze in other half of lemon juice.
8. Roughly chop parsley and add to fry pan, retain some for garnish. Stir with tongs add drained pasta.
9. Serve with sprinkling of parsley.
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