step by step guide to make speedy Tuna and lemon fettuccine

How are you today? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tuna and lemon fettuccine. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tuna and lemon fettuccine is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tuna and lemon fettuccine is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 1 lemon
  • 2 (about 300g each) tuna steaks
  • 1/3 cup (80ml) extra virgin olive oil
  • 375g fettuccine
  • 1 long fresh red chilli, seeded, thinly sliced
  • 1 garlic clove, finely chopped
  • 1 tablespoon salted baby capers, rinsed, drained
  • 1/4 cup (45g) toasted pine nuts
  • 1 cup flat-leaf parsley leaves
  • 50g baby rocket leaves

Method

  • Step 1
    Use a zester to remove rind from lemon. (Alternatively, use a vegetable peeler to peel rind from lemon. Use a small sharp knife to remove white pith from rind. Cut rind into very thin strips).
  • Step 2
    Season tuna with salt and pepper. Heat 1 teaspoon of the oil in a medium frying pan over high heat. Add the tuna and cook for 1 minute each side for medium rare or until cooked to your liking. Remove from heat and set aside for 2 minutes to rest. Use a sharp knife to thinly slice.
  • Step 3
    Meanwhile, cook the pasta in a large saucepan of salted boiling water, following packet directions until al dente. Drain well.
  • Step 4
    Heat the remaining oil in the pan over low heat. Add the chilli, garlic, capers and lemon rind and cook for 1 minute. Remove from heat. Add the pasta, pine nuts, parsley and rocket and gently toss to combine. Divide evenly among serving plates. Top with tuna and serve immediately.

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