Lemon tuna pasta
In large saucepan of boiling, salted water, cook pasta until just tender; drain.
- 375 gram linguine pasta
- 2 x 95g cans tuna in oil with chilli
- 2 teaspoon finely grated lemon zest
- 1 tablespoon lemon juice, approximately
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 2 clove garlic, crushed
- 1/4 cup olive oil
- In large saucepan of boiling, salted water, cook pasta until just tender; drain.
- In a large bowl, place pasta with undrained tuna and remaining ingredients; toss gently.
Method
In large saucepan of boiling, salted water, cook pasta until just tender; drain.
In a large bowl, place pasta with undrained tuna and remaining ingredients; toss gently. Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape.
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