Tuna pasta with rocket gremolata

Name: Tuna pasta with rocket gremolata
Cook time: 30 min
Yield: 4
Cuisine: Modern Australian
Ingredients: 1 tbsp capers, drained; 1 cup curly parsley; 1 cup baby rocket leaves, plus extra to serve; 1 tsp finely grated lemon zest; 2 tbsp lemon juice; ⅓ cup extra virgin olive oil; 4 slices sourdough, roughly chopped; 2 garlic cloves, thinly sliced; 400g spaghetti; 425g can chilli tuna in oil

Jessica Brook

Updated October 1, 2021, first published September 27, 2021

easyTime:< 30 minsServes:4

You probably already have most of the ingredients for this quick midweek meal lurking in your pantry and fridge. TTFL - tinned tuna for life.

Ingredients

1 tbsp capers, drained
1 cup curly parsley
1 cup baby rocket leaves, plus extra to serve
1 tsp finely grated lemon zest
2 tbsp lemon juice
⅓ cup extra virgin olive oil
4 slices sourdough, roughly chopped
2 garlic cloves, thinly sliced
400g spaghetti
425g can chilli tuna in oil

Method

Step 1
To make the gremolata, combine the capers, parsley, cup of rocket, lemon zest and juice and ¼ cup of the oil in a small food processor and process until finely chopped. Season and refrigerate until ready to use.
Step 2
Heat remaining oil in a large non-stick frying pan over medium heat. Add the garlic and bread and cook, stirring occasionally, for 4-6 minutes or until golden. Set aside.
Step 3
Cook the pasta in salted boiling water for 6-8 minutes or until al dente. Drain, reserving ½ cup of cooking water. Return the pasta to the saucepan with the cooking water, gremolata and tuna, and toss to combine.
Step 4
Divide between bowls, serve with rocket and crunchy breadcrumbs.