Pasta: Spaghetti with Tuna

Pasta: Spaghetti with Tuna

© Falstaff/Dopplinger

Pasta: Spaghetti with Tuna

Pasta: Spaghetti with Tuna

© Falstaff/Dopplinger

Ingredients (Serves 4)

400
g
spaghetti
200
g
tinned tuna (in oil or spring water)
1/2
lemon
parsley and/or basil (to taste)
4-5
tablespoon
olive oil
1/2
onion (peeled, coarsely chopped)
1
clove
large garlic (peeled, halved and lightly squashed)
1
bunch
small spring onions (finely sliced)
  • Drain the tuna.
  • Put the tuna in a small bowl and pour four to five tablespoons of high-quality olive oil over it and marinate the tuna pieces in it for about 30 minutes.
  • Cook the spaghetti in plenty of salted boiling water until al dente, drain and shake away excess water.
  • Meanwhile, separate the tuna from the oil, keep the oil to one side. Chop the herbs.
  • In a frying pan, fry the onion and the garlic halves in the oil in which the tuna was marinated until golden brown. The dish should have a hint of roast aromas.
  • Remove the onion and garlic. Break up the tuna pieces in the pan with a fork and sauté them in the hot oil for just one minute.
  • Add the still moist, al dente spaghetti, season with salt and pepper and toss everything well over high heat for another minute. If necessary, add one or two tablespoons of the cooking water from the pasta.
  • Then remove from the heat, drizzle with lemon juice, grate some lemon zest over it and mix well with the chopped herbs.
  • Finally, garnish the dish with the finely chopped raw spring onions. Don't add cheese.