Saturday, April 15, 2017

tuna pasta with lemon


  • 1/2 cup  dried breadcrumbs
  • 1/2 cup  pine nuts, lightly roasted
  • 1/4 tsp red chilli flakes
  • 2 large cans tuna, tuna in water, drained
  • 1 box elbow pasta
  • 1/4 cup mayonnaise 
  • 2 cloves garlic, finely chopped
  • 1/3 cup grated parmesan
  • half a container of baby spinach leaves
  • Finely grated rind

  •  1
    Combine breadcrumbs, nuts, chilli flakes and 1 teaspoon salt in a bowl. In another bowl, flake the tuna into large chunks.
  •  2
    Cook pasta in a saucepan of boiling salted water until al dente. Drain pasta then transfer to a large bowl.
  •  3
    Return pan to stovetop over low heat. Add oil and garlic and spinach, and cook until fragrant. Add crumb mixture. Cook, stirring until golden. Add to hot pasta with parmesan, tuna, and mayo, lemon rind. Toss well to combine. Season to taste.  Toss gently. serve.