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Tuna and lemon orecchiette

Name: Tuna and lemon orecchiette
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 400g orecchiette (or other short pasta); 1 1/2 tbs 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; Finely grated zest and juice of 1 lemon, plus strips of zest to serve; 425g can tuna in oil, drained, oil reserved

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by Phoebe Wood

Oct 03, 2015

If you're stuck for inspiration, try this easy tuna pasta dish that you can put together with just a few ingredients.

400g orecchiette (or other short pasta)
1 1/2 tbs 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
Finely grated zest and juice of 1 lemon, plus strips of zest to serve
425g can tuna in oil, drained, oil reserved

Method

1.

Cook the pasta in boiling, salted water according to packet instructions. Drain.
2.

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