Recipe
Cooking steps and ingredient details are being prepared.
Dinner recipe
Quick pescatarian pasta with tuna, cherry tomatoes, lemon, parsley, garlic, olive oil, and black pepper.
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Ingredients
large saucepan, wide frying pan, colander, knife, chopping board
Method
Boil the pasta in a large saucepan for 9 to 10 minutes until just tender, then reserve a mug of pasta water before draining.
Halve the cherry tomatoes, finely slice the garlic, chop the flat leaf parsley, zest the lemon, and drain the tuna.
Heat 1 tablespoon olive oil in a wide frying pan over a medium heat, add the garlic, cherry tomatoes, and black pepper, then season and cook for 4 minutes until the tomatoes slump.
Flake in the tuna and add the lemon zest, then warm for 2 minutes without breaking the tuna up too much.
Add the drained pasta, 3 tablespoons pasta water, half the parsley, and 1 tablespoon lemon juice, then toss for 1 to 2 minutes until glossy.
Divide the tuna tomato lemon pasta between bowls and finish with the remaining parsley, black pepper, and lemon wedges.
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