Spaghetti with tuna, preserved lemon, capers and fennel

Name: Spaghetti with tuna, preserved lemon, capers and fennel
Yield: Serves 4
Cuisine: Australian
Ingredients: sea salt; ½ teaspoon freshly ground black pepper; 250 g/8 oz spaghetti; 200 g/6½ oz fresh tuna (canned tuna can be substituted); 3 tablespoons shredded flat-leaf parsley; 1 tablespoon small capers, washed; 1 tablespoon finely sliced or chopped rind/zest of Preserved Lemon; ½ fennel bulb, finely shaved; 200 ml/6½ fl oz extra-virgin olive oil; 40 ml/1¼ fl oz lemon juice; 1 tablespoon finely chopped garlic

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

200 g/6½ oz fresh tuna (canned tuna can be substituted)
½ teaspoon

Oceania
Australia
Fish course
Preserve
Pescatarian
Pasta

Method

Sprinkle tuna lightly with pepper. Heat a little of the oil in a frying pan and sear tuna on both sides over high heat for 2 minutes. Remove from heat and allow to cool briefly, then slice finely.
Heat a large pot of water to boiling point, add a pinch of salt and cook spaghetti until al dente. Drain immediately.
Meanwhile, combine remaining oil, tuna