Dr Joanna McMillan believes that “Sometimes the simplest dishes can taste the best and this recipe is a great example of that. Of course it does come down to using the best quality ingredients. In this case look for the best cherry tomatoes, fresh crisp rocket, a good brand of tuna and a robust flavoured extra virgin olive oil.
You can if you prefer use tuna canned in olive oil and use the oil to fry the veggies. I’m not convinced about the quality of this oil however so I prefer to use my own best quality, fresh oil. For those in Australia, Cobram Estate First Harvest or Robust are ideal for this dish, or you could use the lemon infused for an extra zesty flavour.
This dish is best eaten immediately so the rocket is just wilted. If you’re not a rocket fan, you can substitute spinach. You can also increase your daily veggie intake further by serving a side of additional salad greens.”
Time: 20 mins
*Dairy free & Nut free*
- 1 small brown onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 chilli, red or green, finely sliced
- 1 punnet of cherry tomatoes, cut in half
- 1 tb capers, rinsed
- 2 handfuls (or 60g packet) rocket leaves
- Zest of 1/2 lemon
- freshly ground black pepper
- 185g tuna canned in springwater, drained (or in extra virgin olive oil & use this to cook)
- 150g wholegrain spaghetti
- 1 tb extra virgin olive oil, robust flavour
- Bring a saucepan of water to the boil. Cook your pasta as per the packet instructions – this will vary according to the variety and brand, but will typically take around 20 minutes for wholegrain.
- In a frying pan, heat the extra virgin olive oil and sauté the onion, garlic and chilli until softened. Add the tuna and stir to combine the flavours. Add the tomatoes, capers and lemon zest.
- Once the pasta is cooked, strain and add to the sauce. Stir until combined.
- Toss the rocket through the pasta and serve with a sprinkle of cracked pepper.