A fresh, zesty spaghetti dish with lightly marinated tuna, chilli, lemon, rocket, and basil. The warm pasta gently “cooks” the thinly sliced tuna in a silky lemon-chilli dressing, making this a fast, vibrant seafood pasta.
Tuna Spaghetti with Chilli and Lemon
Prep time :
15 minutes
Cook time :
15 minutes
Serves :
4
Total Time :
25 minutes
Tuna Spaghetti with Chilli and Lemon
Ingredients
Dressing:
- 200ml (¾ cup) extra virgin olive oil, plus more to taste
- 2 tbsp chilli oil
- 1 garlic clove, minced
- 100ml (⅓ cup + 1 tbsp) lemon juice
- Sea salt, to taste
- Freshly ground black pepper, to taste
Pasta:
- 500g (1 lb 2 oz) dried or fresh spaghetti
- 400g (14 oz) tuna loin, cut into 5cm (2 inch) pieces, then sliced 5mm (¼ inch) thick
- 2 long red chillies, seeds removed, thinly sliced
- 3 tbsp salted baby capers, rinsed and drained
- or 8–12 pitted green olives, sliced
- 4 tbsp very finely grated parmesan
- 100g (3½ oz) rocket (arugula), about 2 large handfuls
- A few fresh basil leaves, torn
- Lemon wedges, to serve
Method
1. Make the Dressing
- In a jug, combine extra virgin olive oil, chilli oil, garlic, and lemon juice.
- Use a stick blender or whisk to emulsify until smooth and silky.
- Season with salt and pepper, then taste. If the dressing is too sharp, add a little more olive oil.
2. Cook the Spaghetti
- Bring a large saucepan of water to the boil. Add 2–3 tbsp salt.
- Cook spaghetti until al dente.
- Drain, reserving a small cup of the cooking water.
3. Prepare the Tuna Base
- While the pasta cooks, place tuna slices, chilli, and capers (or olives) in a large serving bowl.
4. Combine Pasta and Dressing
- Add the hot drained pasta to the bowl with the tuna mixture.
- Pour over the dressing and toss gently until everything is evenly coated.
- Add 2–3 tbsp of reserved pasta water to create a glossy, silky consistency.
5. Finish & Serve
- Just before serving, fold through parmesan, rocket, and basil so they stay fresh and vibrant.
- Transfer to warm plates or serve from the bowl at the table, with lemon wedges on the side.
Chef’s Tip
Adding the rocket, basil, and parmesan right at the end keeps their flavour bright, the rocket stays peppery, the basil fragrant, and the cheese melts just enough to coat the pasta without clumping.
