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🍝 Fresh Tuna Pasta with Lemon

572 kcal · 30 min · 4 servings

Ingredients

• 300 g tuna in its own juice
• 1 lemon
• 1 red onion
• 4 sprigs parsley
• 2 garlic cloves
• 2 tbsp olive oil (best quality)
• salt
• pepper
• 80 g arugula (1 bunch)
• 400 g large shell pasta (conchiglie)

Instructions

1. 1. Open the can of tuna and drain the water or oil using a sieve.
2. 2. Place the tuna into a large bowl.
3. 3. Break up the tuna into small flakes using a fork.
4. 4. Rinse the lemon under hot water.
5. 5. Dry the lemon with a kitchen towel.
6. 6. Finely grate the yellow zest of the lemon.
7. 7. Peel the onion and dice it into small cubes.
8. 8. Wash the parsley and shake off excess water.
9. 9. Pick the parsley leaves off the stems.
10. 10. Finely chop the parsley leaves.
11. 11. Peel the garlic clove.
12. 12. Crush the garlic clove using the flat side of a large knife.
13. 13. Add the lemon zest, olive oil, garlic, onion, and parsley to the tuna.
14. 14. Mix all ingredients thoroughly.
15. 15. Season the mixture with salt and pepper.
16. 16. Cover the bowl.
17. 17. Let the mixture infuse for 30 minutes.
18. 18. Wash the arugula under running water.
19. 19. Dry the arugula in a salad spinner.
20. 20. Roughly chop the arugula using a large knife.
21. 21. Cook the pasta in plenty of salted water until al dente.
22. 22. Drain the pasta in a sieve.
23. 23. Reserve 75 milliliters of the pasta water.
24. 24. Add the arugula to the tuna mixture.
25. 25. Mix the arugula thoroughly with the tuna.
26. 26. Serve the pasta with the tuna mixture.

Nutrition per serving

• kcal: 572
• Protein: 29 g · Fett/Fat: 17 g · Carbs: 73 g