Sicilian-style tuna spaghetti

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.