Categories: December

Ingredients

• 250g spaghetti
• 9 tbsp extra-virgin olive oil
• 2 shallots, finely chopped
• 1 garlic clove, very thinly sliced
• 1 long red chilli, deseeded and finely chopped
• 185g can tuna steaks in brine, drained
• juice of 1 small lemon
• large handful fresh flatleaf parsley, chopped

Directions

1. Bring a large pan of salted water to the boil. Add the spaghetti and cook according to packet instructions. Drain, then return to the pan.

2. Meanwhile, make the sauce. Heat 4 tablespoons of the oil in a frying pan over a medium heat, add the shallots and garlic and cook for 2 minutes. Add the chilli and cook for a further 2 minutes, until everything is softened. Add the tuna, lemon juice and parsley and mix together. Add the remaining oil (this will act as a dressing for the pasta), and stir over the heat for 1 minute to heat through. Toss through the cooked spaghetti and season to taste. Divide between 2 bowls and serve with grated Parmesan, if you like.

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