Tuna with Pasta

Cooking

1. Place a large frying pan over high heat. Add roughly 500ml of water (enough to half-fill the pan) and bring to a simmer. Season with a light pinch of salt.
2. Add the pasta and cook until al dente, around 8 to 10 minutes, stirring occasionally to stop it sticking to the base of the pan.
3. While the pasta cooks, finely dice the chilli (seeds in or out depending on your spice preference). Crush and finely dice the garlic. Roughly slice the parsley leaves. Drain most of the oil off the tuna.
4. Once the pasta is al dente, use tongs to lift it out into a bowl. Reserve about ½ cup of the starchy cooking water in a heatproof cup or jug. Drain the rest and return the empty pan to the heat.
5. Add the olive oil to the pan and let it warm for a few seconds. Add the chilli and garlic with a pinch of salt. Sauté for 30 seconds until fragrant. Add a little more oil if the pan feels dry.
6. Add the drained tuna and gently break it into a few large flakes with the back of a wooden spoon. Don’t over-mix, you want chunks not paste.
7. Return the pasta to the pan along with the capers and about ¼ cup of the reserved pasta water. Toss through until the water tightens into a glossy sauce that coats the strands. Add more pasta water in splashes if the sauce feels dry.
8. Take the pan off the heat. Stir through the lemon zest and the juice of half the lemon. Taste and add more lemon juice, salt or pepper if needed.
9. Toss half of the parsley through the pasta. Plate up, garnish with the remaining parsley and a crack of black pepper. Serve immediately.