Spicy Tomato & Tuna Linguine
25 Min Serves 2
There are two different kinds of delicious John West canned fish in this dish, so it’s surely got to be twice as tasty. It’s a wonderfully spicy pasta rich feast with an authentic Italian farmhouse feel about it, that begs to be served with hunks of fresh Ciabatta and a glass of ice cold Chianti. And because it includes our succulent Tuna Chunks and our appetising little Anchovies as well, there’s plenty of fishy goodness for the Linguine to soak up and for you to enjoy. Everything adds up to a hearty and satisfying main meal that’s as filling as it is flavour packed.
- 1 can John West Tuna Chunks In Olive Oil, drained
- 3 John West Anchovies, finely chopped
- 200g linguine (fresh or dried)
- 1 tbs light olive or vegetable oil
- 1 clove of garlic, crushed
- 1/2 to 1 red chilli, de-seeded and finely chopped
- 1 tsp capers, chopped
- A pinch of dried oregano
- 1 tin chopped tomatoes or 450g of passata
- 1 small handful of chopped fresh flat-leaf parsley
- Black pepper
No Drain Fridge Pot Tuna Steak With A Little Olive Oil
Tuna steak with a hint of olive oil. This mess-free natural protein is the perfect way to spruce up your lunchtime or post-workout snack. In a no drain, fridge-friendly pot, this is natural protein made easy.
To prepare our Tuna Linguine Recipe heat the olive oil and add the garlic, chilli and anchovies. Fry gently for about 2 minutes, breaking up the anchovies with the wooden spoon as they cook.
Add the capers and oregano, stir, then add the tomatoes or passata and season well with black pepper (don’t add salt as the anchovies and capers are salty enough).Simmer gently for 10 minutes.
Cook the pasta according to the on-pack instructions then drain.
Tip the linguine into the pan of sauce and mix well, add the tuna and the parsley and serve.
For more information on all our Tuna Recipes please click here.
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