Since summer is just around the corner, I’ve been strict with my diet to try and lose the extra weight I’ve put on in the last few months. Although I love dining, the unknown fatty ingredients that most restaurants use (such as butter) is not exactly waistline-friendly.
My tuna fettuccine recipe is a slightly healthier version than the Good Food link below. I changed the olive oil amount and also used tuna in spring water rather than extra virgin olive oil.
- 300g dried fettuccine (you can also use spaghetti or tagliatelle)
- 2 tbsp extra-virgin olive oil , plus extra for drizzling
- 1 garlic clove , finely chopped
- 1 tsp of dried chilli flakes (or add to taste)
- 2 x 260g cans tuna in spring water/brine, drained
- a handful of rocket , plus a little extra to garnish
- grated zest and juice of 1 lemon
- Cook the pasta in a large pan of boiling salted water.
- Heat the olive oil in another large pan, add the garlic and cook for 1 minute.
- Empty the drained tuna in a bowl and lightly mash with a fork. Add to the garlic in the pan along with the rocket.
- Season with salt and pepper to taste, and stir in the lemon zest, chilli flakes and juice.
- Drain the pasta and add to the tuna mixture.
- Mix well together and serve immediately, drizzled with a little extra virgin olive oil and garnished with extra rocket.