Fresh Tuna, Chilli and Caper Pasta Salad
Tuna is low is fat and high in protein which is a great way to keep our heart muscle strong. Using fresh tomatoes, chilli, garlic and lemon juice makes a light sauce that is often lower in sugar and salt than store-bought jars.
Course: Lunch, Dinner
Servings
4
servingsPrep time
5
minutesCooking time
15
minutesIngredients
75 g pasta or spaghetti of your choice
1 tsp olive oil
1 small garlic clove peeled and minced finely
1/2 red chilli, deseeded and finely chopped
Small bunch of parsley, finely chopped
1 x 150g fresh (Or frozen and defrosted) tuna steak, deboned
1 tbsp drained capers (aim for capers in water than brine)
Black pepper to taste
1 tbsp lemon juice
80 g spinach
Directions
- Finely chop the tomatoes, chilli and garlic clove.
- Place a medium-sized pan of cold water over medium heat and bring to the boil. Reduce the heat so the water is now simmering. Cook the pasta of your choice for the length of time it says on the box.
- Place a frying pan on the hob and place over medium heat. Add 1 tsp of olive oil and warm. Add the tomatoes, garlic, chilli and capers in the frying pan, and fry for a couple of minutes to lightly colour the spices but release some of the flavours.
- After a couple of minutes add the spinach to the frying pan, and then squeeze in the lemon/pour the lemon juice into the pan.
- Once the pasta is cooked, drain, and add to the frying pan. Toss in the pasta so it is all mixed in.
- Remove the pasta mixture from the frying pan into a plate or bowl.
- Place the tuna steak into the pan and sear for 2.5 minutes on each side.
- Slice the tuna steak into thin slices. Place the tuna slices on top of the pasta.
- Top it off with some fresh cut/jar-bought parsley.
