For this speedy spaghetti dish you'll pan-fry spring onions, capers and tuna – along with roasted garlic paste in plenty of olive oil to make a sauce. Toss through quick-cook spaghetti, lemon juice, Italian hard cheese and fresh basil and top with plenty of peppery rocket. It's as simple as that!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||2 g||5.3 g|
|Protein||11.7 g||30.9 g|
|Salt||0.58 g||1.53 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: equipment and pan sizes vary. Ensure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now let's get started!
Boil a kettle
Chop the spring onions roughly (chop them in one bunch for speed!)
Chop the basil roughly, including the stalks
Peel half of the Italian hard cheese until you have a pile of shavings (set these aside for serving!)
Grate the remaining Italian hard cheese
Add the quick cook spaghetti to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat
Cook the spaghetti for just 2 min or until cooked with a slight bite (it will keep cooking in the sauce later!)
Once done, drain the spaghetti reserving a large cup of the starchy pasta water
Meanwhile, heat a large, wide-based pan (preferably non-stick) with 2 tbsp [4 tbsp] olive oil over a medium-high heat
Meanwhile, drain the tuna
Once hot, add the sliced spring onion, capers, roasted garlic paste and drained tuna to the pan and cook for 30 sec
Add the drained spaghetti with the juice of 1/2  lemon, the grated cheese and a generous pinch of salt and pepper
Add a splash of the starchy pasta water with a generous drizzle of olive oil and give everything a good mix up
Cook for 30 sec further or until the sauce beings to stick to the pasta
Remove the pan from the heat and stir through the chopped basil – this is your tuna, lemon & caper spaghetti
Cut the remaining lemon into wedges
Set the tuna, lemon & caper spaghetti in the centre of the table, ready to share
Garnish with the lemon wedges, rocket and cheese shavings and let everyone dig in