Spaghetti with Tuna, Onions and Capers.
This absolutely delicious recipe was first spotted in the book Maggie’s Farm, reworked by Nigella in UK Vogue and then the short cut version was adapted by Donna Hay. And now everyone has been begging for the FiFi version! (The trick is the preserved lemon…)
1 pack of angel hair pasta
100ml olive oil
1 large red onion roughly chopped and it has to be red because it’s prettier.
Juice of 1 lemon or more
¼ of a preserved lemon finely chopped and rinsed
3 tabs of capers
Bunch of rocket
½ Tuna steak per person chopped into small chunks
Garlic finely chopped
A sprinkle of dried chili (or more if you like it hot!)
A tiny ½ teasp on Truffle oil (if you have it)
Heaps of organic hand harvested French salt and pepper
·Heat the water for the pasta and get it cooking
·Heat the olive oil and truffle oil in a fry pan and throw in the onion, garlic and chili
·Let it sweat. Oh yeah baby let it sweat (which means put it on low heat and let them cook slowly so they get soft and juicy as opposed to frying)
·Add the lemon juice and preserved lemon and watch the onion turn a gorgeous pink. Oh soo pretty!
·Add the capers and some rocket and it looks even prettier: all those pinks and greens together!
·Turn down the heat or turn it off and add the tuna and let it sit there to cook ever so slightly .You want the Tuna barely cooked. Don’t turn up your nose. It won’t be raw by the time you’re finished…
·When the pasta is cooked, drain it and toss it in with the Tuna for a minute.
·Toss it all on to a big serving platter and sprinkle on any remaining rocket for a chic de la chic garnish but don’t be prissy with the salt and pepper. Add More.
·Drizzle on more olive oil or lemon juice (moisturizer is so important) if you think it looks too dry.
·Some people think you can put cheese on this. I don’t think so. Don’t invite them again!
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