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


  • 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


  • 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.

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