LEMON AND THYME TUNA WITH TAGLIATELLE

Preparation Method :

• Cook the tagliatelle in a large saucepan of rapidly boiling salted water until al dente. Drain, then return to the pan.
• Meanwhile, heat 1 tablespoon of the oil in a large frying pan.
• Add the chilli and capers and cook, stirring, for 1 minute, or until the capers are crisp.
• Add the thyme and cook for another minute. Transfer to a bowl.
• Heat another tablespoon of oil in the pan. Add the tuna cubes and toss for 2-3 minutes, or until evenly browned on the outside but still pink in the centre -check with the point of a sharp knife. Remove from the heat.
• Add the tuna to the caper mixture along with the lemon juice, lemon zest, parsley and the remaining oil, stirring gently until combined.
• Toss through the pasta, season with freshly ground black pepper and serve immediately.