This pasta can be assembled in a realy short time. It needs a hint of chilli to give it a boost. From a carb-conscious point of view, I prefer to use wholewheat rather than regular pasta. Lemon avocado oil is available from most local supermarkets. It is a great, healthy oil to use.
45ml (3 T) lemon avocado oil
60ml (¼ cup) olive oil
10ml (2 t) minced garlic
5ml (1 t) minced chilli
45ml (3 T) lemon rind
1 lemon, juice
coarse salt and black pepper
30ml (2 T) Italian parsley
375g (13 oz) wholewheat spaghetti
grated Parmesan
PREPARATION TIME: 15 minutes
COOKING TIME: 15 minutes
Heat the lemon avocado oil and olive oil. Add the garlic and the chilli. Heat through and then
add the lemon rind and lemon juice. Add the marinated tuna. Season to taste.
Cook the spaghetti in a large pot of salty water until “al dente”. Drain and then toss immediately
with the tuna sauce. Chop the parsley and add to the mixture. Season as required. Sprinkle with
grated Parmesan, toss gently, serve immediately.
TUNA SAUCE
2 x 170g (6 oz) tins shredded tuna (in
brine or oil)
45ml (3 T) lemon avocado oil
1 lemon, juice
Drain the tuna and then marinate it in the lemon avocado oil and the lemon juice.
Serves 4
Carb-conscious, Fat-conscious, Meat-free
