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Ingredients
- 125 ml (4 fl oz/1/2 cup) extra virgin olive oil
- 1 red onion, finely chopped
- 3 garlic cloves, thinly sliced
- 3 celery stalks, finely chopped
- 400 g (14 oz) dried medium shell pasta (4-5 cm/1 1/2 -2 inches long)
- 3 teaspoons finely grated lemon zest
- 60-80 ml (2-2 1/2 fl oz/1/4 - 1/3 cup) freshly squeezed lemon juice, or to taste
- 185 ml (6 fl oz/3/4 cup) chicken stock
- 50 g (1 3/4 oz/1/4 cup) baby capers, rinsed and drained
- 1/2 cup basil
- 450 g (1 lb) tuna steaks, blood line trimmed, cut into small cubes
- 1/2 cup flat-leaf (Italian) parsley
Method
1. Heat the oil in a large frying pan over medium-low heat, add the onion, garlic and celery and cook, stirring often, for 10 minutes, or until the vegetables have softened.
2. Meanwhile, cook the pasta in a large saucepan of boiling salted water, following the packet instructions, until al dente. Drain well.
3. Add the lemon zest, juice, stock and capers to the pan. Tear the basil into the pan, then season to taste with sea salt and freshly ground black pepper and extra lemon juice to taste. Add the tuna and toss over medium heat for 2-3 minutes, or until heated through and the tuna has changed colour. Add the drained pasta and the parsley, toss to combine then divide among warmed bowls and serve immediately.
