Sicilian-style tuna spaghetti

Name: Sicilian-style tuna spaghetti
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 180 g spaghetti; 3 tbsp olive oil; 1 echalion shallot, finely chopped; 2 clove/s garlic, finely sliced; 1 tbsp nonpareille capers, drained; 25 g pack flat leaf parsley, leaves roughly chopped; 1 red chilli, deseeded and finely chopped; 15 Greek Kalamata Olives, pitted and halved; 235 g bag baby spinach; 1 unwaxed lemon, zest and juice of ½, ½ cut into wedges; 240 g pack No.1 2 Yellowfin Tuna Steaks

A supper that transports you straight to the Med… especially if you add a glass of chilled white wine.

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Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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180g spaghetti
3 tbsp olive oil
1 echalion shallot, finely chopped
2 clove/s garlic, finely sliced
1 tbsp nonpareille capers, drained
½ x 25g pack flat leaf parsley, leaves roughly chopped
1 red chilli, deseeded and finely chopped
15 Greek Kalamata Olives, pitted and halved
235g bag baby spinach
1 unwaxed lemon, zest and juice of ½, ½ cut into wedges
240g pack No.1 2 Yellowfin Tuna Steaks

Bring a large pan of salted water to the boil and cook the spaghetti for 1 minute less than the pack instructions. Meanwhile, in a large frying pan, heat 2½ tbsp oil over a medium heat. Add the shallot with a pinch of salt and fry for 2 minutes to soften. Add the garlic and capers; fry for 2 more minutes, then add the parsley, chilli and olives and cook for another 2-3 minutes before adding the spinach and lemon zest. Brush the yellowfin tuna steaks with the remaining ½ tbsp oil and season.
Drain the pasta and return to the saucepan, then add the olive mixture along with the lemon juice. Toss together and set aside. Return the frying pan to a high heat and cook the tuna steaks for 1-2 minutes on each side until golden on the outside and cooked to your liking. Spoon the pasta onto plates, then top with the tuna steaks and serve with lemon wedges for squeezing.

Cook’s tip

Catching up

All tuna caught for Waitrose is over the Minimum Conservation Reference Size (MCRS), ensuring the fish population has time to recover and replenish. It is also certified sustainable by the Marine Stewardship Council (MSC).

Typical values per serving when made using specific products in recipe