- 350g spaghetti
- 200g tuna in oil, drained and sliced into 2cm lengths
- ½ lemon, juice and zest
- 2 garlic cloves, crushed
- 3 tbsp virgin olive oil
- Salt to taste
- Optional - Chilli flakes, parmesan and parsley to serve
Cook the spaghetti according to packet instructions. Once cooked, keep 1 cup of spaghetti water, and drain the rest.
Meanwhile, heat olive oil in a Re-lite Fry Pan over a medium heat. Add asparagus and garlic, and stir-fry for 1 minute until asparagus becomes bright green and the garlic becomes fragrant and lightly golden.
Stir in tuna and cook for another minute.
Add already cooked spaghetti, lemon juice, lemon zest, salt and reserved pasta water to the tuna mixture. Stir until spaghetti is coated and liquid reduces.
Serve immediately. Top with chilli flakes, parmesan and parsley.