Spaghetti With Tuna, Lemon & Rocket (2024)

I am (or certainly used to be) one of the few people I know who does not like canned tuna, and so I surprised myself by the fact that I love this instant pasta sauce made with the stuff. Maybe it's the sharpness provided by the lemon, the heat of the chilli flakes, the sprightliness of the spring onions and the tender pepperiness of the rocket, but this supper — the easy result of a quick forage in fridge and kitchen cupboard — is a regular fixture in my eating diary. As, I trust, it will be in yours.

For US cup measures, use the toggle at the top of the ingredients list.

I am (or certainly used to be) one of the few people I know who does not like canned tuna, and so I surprised myself by the fact that I love this instant pasta sauce made with the stuff. Maybe it's the sharpness provided by the lemon, the heat of the chilli flakes, the sprightliness of the spring onions and the tender pepperiness of the rocket, but this supper — the easy result of a quick forage in fridge and kitchen cupboard — is a regular fixture in my eating diary. As, I trust, it will be in yours.

For US cup measures, use the toggle at the top of the ingredients list.

As featured in

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  NIGELLISSIMA

  2012

1. Put a big pan of water on to boil for the pasta and, once boiling, salt the water and add the spaghetti, cooking according to packet instructions, though it's best to start checking 2 minutes before it should be ready.
2. While that's cooking, fork the drained tuna into a large bowl, and add the lemon zest and juice and grate in (or mince and add) the garlic.
3. Still using your fork, add and mix in the sliced spring onions, then season to taste with the chilli flakes and salt and, finally, add the extra-virgin olive oil, beating with your fork to combine.
4. Before draining the spaghetti, scoop out a little pasta-cooking liquid, then toss the drained pasta into the bowl of tuna, onions, etc., and mix together really well, adding a spoonful or so of pasta-cooking water to bring some starchy creaminess to the sauce. Add the rocket leaves and gently work them through the pasta before dividing it between 2 bowls.

1. Put a big pan of water on to boil for the pasta and, once boiling, salt the water and add the spaghetti, cooking according to packet instructions, though it's best to start checking 2 minutes before it should be ready.
2. While that's cooking, fork the drained tuna into a large bowl, and add the lemon zest and juice and grate in (or mince and add) the garlic.
3. Still using your fork, add and mix in the sliced scallions, then season to taste with the chilli flakes and salt and, finally, add the extra-virgin olive oil, beating with your fork to combine.
4. Before draining the spaghetti, scoop out a little pasta-cooking liquid, then toss the drained pasta into the bowl of tuna, onions, etc., and mix together really well, adding a spoonful or so of pasta-cooking water to bring some starchy creaminess to the sauce. Add the arugula leaves and gently work them through the pasta before dividing it between 2 bowls.