Tuna And Lemon Fettuccine

Indulge in a bit of fine dining at home during the week with this delicious dish that is ready in a flash.

The ingredient of Tuna And Lemon Fettuccine

• 1 lemon
• 2 about 300g each tuna steaks
• 1 3 cup 80ml extra virgin olive oil
• 375g fettuccine
• 1 long fresh red chilli seeded thinly sliced
• 1 garlic clove finely chopped
• 1 tablespoon salted baby capers rinsed drained
• 1 4 cup 45g toasted pine nuts
• 1 cup flat leaf parsley leaves
• 50g baby rocket leaves

The Instruction of tuna and lemon fettuccine

• use a zester to remove rind from lemon alternatively use a vegetable peeler to peel rind from lemon use a small sharp knife to remove white pith from rind cut rind into very thin strips
• season tuna with salt and pepper heat 1 teaspoon of the oil in a medium frying pan over high heat add the tuna and cook for 1 minute each side for medium rare or until cooked to your liking remove from heat and set aside for 2 minutes to rest use a sharp knife to thinly slice
• meanwhile cook the pasta in a large saucepan of salted boiling water following packet directions until al dente drain well
• heat the remaining oil in the pan over low heat add the chilli garlic capers and lemon rind and cook for 1 minute remove from heat add the pasta pine nuts parsley and rocket and gently toss to combine divide evenly among serving plates top with tuna and serve immediately

Nutritions of Tuna And Lemon Fettuccine

calories: 739 705 calories
calories: 30 grams fat
calories: 4 grams saturated fat
calories: 67 grams carbohydrates
calories: 1 grams sugar
calories: n a
calories: 48 grams protein
calories: n a
calories: 152 02 milligrams sodium
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calories: nutritioninformation