Enjoy this tasty pasta dish from the menu of Sydney's Beresford Hotel.
Firstly make the pasta dough by putting all the ingredients into a kitchen aid and needing the dough until it comes away from the sides of the bowl and all the ingredients are combined.
Take the dough out to rest for an hour to relax.
Then roll out the dough to the thickness that you prefer, I recommend it to be quite thin.
Place through the pasta cutting size and set it aside with plenty of flour so not to stick together.
In a bowl place garlic, chilli, capers, rocket and parsley with the olive oil and mix well to form the base for your pasta dish.
Tear the tuna up and mix through last followed by a squeeze of lemon to keep it fresh.
Cook the pasta off; no more than 2 minutes in boiling salted water.
Drain properly and add into the bowl, mixing together so that it has coated the pasta.
Finally season with cracked pepper and sea salt and its ready to dish up.
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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