Tuna Bucatini with wilted and fresh arugula, capers, tomatoes and lemon
This is one of my favorite recipes! Easy and delicious.
by ednasmom
4 Comments
ednasmom
8oz bucatini
sea salt
1 large clove of garlic , peeled
1 fresh red chilli or pinch of dried chili
2 anchovy fillets
8 ripe cherry tomatoes
extra virgin olive oil
1 can of quality tuna in olive oil
1 tablespoon baby capers
1/2 lemon , juice from
1 cup wild arugula or to taste
1. Cook the bucatini in a large pan of boiling salted water until al dente. Meanwhile, finely slice the garlic and chilli, then roughly chop the anchovies and tomatoes. Heat 3 tablespoons of oil (use the oil from the tin of tuna for added flavour, if you can) in a frying pan over a medium heat, then add the garlic, chilli, anchovies and capers. Fry for 2 minutes, then add the tomatoes and toss well.
2. Reserving some of the cooking water, drain the bucatini and add to the sauce. Toss well over the heat until lovely and glossy, adding a splash of the cooking water to loosen, if needed. Flake in the tuna, then add some lemon juice and most of the arugula. Toss well to warm the tuna through and wilt the arugula, then season carefully with salt and more lemon juice. Serve with a drizzle of oil, and a scattering of the reserved arugula.
I know wilted arugula seems strange because in the states at least, it’s used as a lettuce but wild arugula is super peppery and herbaceous. So in this recipe it acts as a herb.
I never get through my complete bag of arugala, though I love it in salads. How well does it do when added to warm dishes? does it have a nice wilt? does it still taste peppery?
iSquatHeavy
Definitely going to add this to rotation was quick and delicious!
4 Comments
8oz bucatini
sea salt
1 large clove of garlic , peeled
1 fresh red chilli or pinch of dried chili
2 anchovy fillets
8 ripe cherry tomatoes
extra virgin olive oil
1 can of quality tuna in olive oil
1 tablespoon baby capers
1/2 lemon , juice from
1 cup wild arugula or to taste
1. Cook the bucatini in a large pan of boiling salted water until al dente. Meanwhile, finely slice the garlic and chilli, then roughly chop the anchovies and tomatoes. Heat 3 tablespoons of oil (use the oil from the tin of tuna for added flavour, if you can) in a frying pan over a medium heat, then add the garlic, chilli, anchovies and capers. Fry for 2 minutes, then add the tomatoes and toss well.
2. Reserving some of the cooking water, drain the bucatini and add to the sauce. Toss well over the heat until lovely and glossy, adding a splash of the cooking water to loosen, if needed. Flake in the tuna, then add some lemon juice and most of the arugula. Toss well to warm the tuna through and wilt the arugula, then season carefully with salt and more lemon juice. Serve with a drizzle of oil, and a scattering of the reserved arugula.
I know wilted arugula seems strange because in the states at least, it’s used as a lettuce but wild arugula is super peppery and herbaceous. So in this recipe it acts as a herb.
[Here is a link to a video recipe](https://www.youtube.com/watch?v=8t6ddIzPy0k). I love this man. We have a running joke in our house that we are making “chuna” 🤌🏻 pasta.
Oh wow. I’m going to have to make this!
I never get through my complete bag of arugala, though I love it in salads. How well does it do when added to warm dishes? does it have a nice wilt? does it still taste peppery?
Definitely going to add this to rotation was quick and delicious!