Perfect for a mid-week meal, this seafood spaghetti with be a family favourite. 


  • 60g unsalted butter

  • 225g tuna in oil

  • 400g dried spaghetti

  • 1 lemon

  • 1 tbsp capers

  • 2 handfuls rocket

  • extra virgin olive oil

  • ricotta salata

  • sea salt and freshly ground black pepper


  • 1.

    Get a large saucepan of water on to boil. Season with salt. Cook the spaghetti according to the packet instructions.

  • 2.

    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.

  • 3.

    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.

  • 4.

    Use 4 tablespoons of the pasta water and add to the sauce.

  • 5.

    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.

  • 6.

    Finish with a little more fresh rocket on top and a drizzle of olive oil.

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