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SB26

Fullsi with Tuna, Capers, Parley & Smoked Salmon

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Lovely fresh & light summer time pasta dish, finished perfectly with strips of smoked salmon.

Ingredients

  • 425 g can tuna in brine
  • 200 g smoked salmon
  • 2 tablespoons good quality extra virgin olive oil
  • 2 cloves garlic, one chopped finely and one minced
  • 1-2 small chillis, finely chopped (or a pinch or two of dried chilli if you prefer)
  • 2 tablespoons baby capers
  • ½ cup finely chopped parlsey
  • 3 tablespoons fresh lemon juice
  • 375 g fuslli
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Method

  1. Cut salmon into strips. Put aside.
  2. Place the drained tuna in a bowl & flake lightly with a fork.
  3. In a small bowl, combined the oil, garlic, chilli, capers, parsley & lemon juice. Pour over tuna & mix lightly. Season with a little salt & ground black pepper. Place in fridge for at least 2 hours to allow flavours to develop.
  4. Cook the pasta in a large pan of rapidly boiling salted water for 10 minutes or until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta. Toss the tuna mixture through the pasta, adding enough of the reserved water to give a moist consistency. Leave for a minimum of 10 minutes before serving as it is best served only slightly warm. Place salmon strips on top, drizzle liberally with olive oil & serve.
No Rating

Recipe Rating

4
Preparation Time: 2H10M
Cooking Time: 15M

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