The name says it all - a lovely combination of fresh pasta, light tuna, rucola leaves, a bit of lemon juice and crunchy pine seeds. Whenever you're in a hurry but still think you deserve a proper lunch before you go.
Recipe adapted from BBC's Good Food.
Last year: Stuffed baked avocados (Middle-Eastern).
Ingredients (serves 2):
- 1 can of tuna in water (190 g)
- 150 g tagliatelle, fresh
- juice and zest from 1 lemon
- a big handful of rucola leaves (plus a few more leaves for decorating)
- 2 tablespoons olive oil
- 1-2 garlic cloves
- 25 g pine seeds (2-3 tablespoons)
Boil the pasta according to package instructions. Meanwhile heat the oil in a frying pan and add the sliced garlic cloves:
Let them fry until slightly golden, then add the tuna (drained) and the lemon juice and zest. Mix and fry for 3 minutes more:
Add the rucola and the drained pasta and mix well:
Let everything heat up and come together for a couple more minutes, then remove from the heat, transfer to serving plates, sprinkle the pine seeds on top and dig in! :)