Perfect for a mid-week meal, this seafood spaghetti with be a family favourite.
Get a large saucepan of water on to boil. Season with salt. Cook the spaghetti according to the packet instructions.
When the spaghetti is 3 minutes from being ready, add oil to a separate pan on a medium heat and the zest of a whole lemon. Then cut the lemon and squeeze all of the lemon juice into the pan.
Next add 1 tablespoon of capers to warm through. Add the tuna to the pan also and break down larger chunks with a spoon. Season with a good pinch of salt and pepper.
Use 4 tablespoons of the pasta water and add to the sauce.
When the spaghetti is al dente, drain it in a colander and transfer straight into the sauce pan and coat with the sauce. Finally stir through fresh rocket leaves.
Finish with a little more fresh rocket on top and a drizzle of olive oil.
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