Tuna and Zucchini Pappardelle with Lemon and Capers
This recipe is brought to you by KIN Seafood
Serves 2
Ingredients
500g egg pappardelle
1 tbsp extra virgin olive oil
2 garlic cloves, finely chopped
30g capers, drained and lightly rinsed
1 tsp chilli flakes
2 x 155g Kin Canned Southern Bluefin Tuna - Desert Lime & Cracked Pepper
½ bunch parsley, finely chopped
Zest of 1 lemon
1 zucchini, grated
Salt and cracked black pepper, to taste
Method
Bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions, then drain and set aside, reserving ½ cup of water.
Heat olive oil in a large frying pan over medium heat. Add the chopped garlic and capers, cooking for 2 minutes until fragrant and the capers begin to crisp slightly.
Stir in the chilli flakes and grated zucchini. Sauté for 2–3 minutes until the zucchini softens but remains vibrant. Season with salt and pepper.
Stir in the lemon zest, then add the tuna with its oil, gently breaking it apart with a spoon. Add the cooked pasta to the pan and toss everything together until well combined. If the mixture seems dry, add a little of the reserved pasta water to help loosen it up.
Stir through most of the chopped parsley, reserving some for garnish. Taste and adjust seasoning with salt and pepper as needed. Divide the pasta between serving bowls. Drizzle each portion with a bit of extra virgin olive oil and top with the reserved parsley.
