Tuna & lemon orecchiette

Name: Tuna & lemon orecchiette
Ingredients: 400g orecchiette pasta (or other short pasta); 1 1/2 tbsp small salted capers, rinsed, drained; 1 cup flat-leaf parsley leaves; 1 cup basil leaves; 1 garlic clove, roughly chopped; 2 anchovy fillets in oil, drained; 1 tsp Dijon mustard; Zest and juice of 1 lemon, plus strips of zest to serve; 425g can tuna in oil, drained, oil reserved

4.9

(10)

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Servings: 4

Cost: $5.45 /serving

Author : Valli Little, Jessica Brook & Phoebe Wood

autumn winter fish

Ingredients

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400 grams orecchiette pasta (or other short pasta)1 1/2 tbsp small salted capers, rinsed, drained1 cup flat-leaf parsley leaves1 cup basil leaves1 garlic clove, roughly chopped2 anchovy fillets in oil, drained1 tsp Dijon mustardZest and juice of 1 lemon, plus strips of zest to serve425 grams can tuna in oil, drained, oil reserved

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Instructions

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Step 1

Cook the pasta in boiling, salted water according to packet instructions. Drain.

Step 2

Meanwhile, pat capers dry with paper towel. Place herbs, garlic, anchovies, Dijon, lemon zest and juice, and 2 teaspoons capers in a processor and whiz until roughly chopped. With the motor running, drizzle in tuna oil until a coarse paste.

Step 3

Stir the paste through the pasta. Flake the tuna, then add to the pasta with the remaining capers and toss to combine. Divide among serving bowls, garnish with the extra lemon zest strips and serve.