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Ingredients
- 350 g (12 oz) spaghetti
- 8 quail eggs (or 4 hen eggs)
- 1 lemon
- 550 g (1 lb 4 oz) tinned tuna in oil
- 60 g (2 1/4 oz) pitted and halved kalamata olives
- 100 g (3 1/2 oz) semi-dried (sun-blushed) tomatoes, halved lengthways
- 4 anchovy fillets, chopped into small pieces
- 3 tablespoons baby capers, drained and rinsed
- 3 tablespoons chopped flat-leaf (Italian) parsley
Method
1. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm. Meanwhile, place the eggs in a saucepan of cold water, bring to the boil and cook for 4 minutes (10 minutes for hen eggs). Drain, cool under cold water, then peel. Cut the eggs in half (or the hen eggs into quarters). Finely grate the zest of the lemon to give 1 teaspoon of grated zest. Then, squeeze the lemon to give 2 tablespoons juice.
2. Empty the tuna and its oil into a large bowl. Add the olives, tomato halves, anchovy, lemon zest and juice, capers and 2 tablespoons of the parsley. Toss the pasta gently through the tuna mixture. Garnish with the egg and the remaining parsley to serve.
