Simple but full of flavour. With a pinch of hype given by the kale. Everyone loves kale nowadays, so this adds a new twist to a very traditional Italian main.
INGREDIENTS (serves 2)
- 2 tuna steaks, diced
- 1 tablespoon extra virgin olive oil
- 200g curly kale, chopped
- 1 tablespoon capers
- 1/2 teaspoon garlic powder or 1 teaspoon garlic purée
- 180g spaghetti
- juice of 1/2 lemon
- salt, pepper to taste
Heat the oil in a shallow frying pan. Tip in the diced tuna and fry over a medium heat for just a few minutes. Season with salt and pepper and take out the dices with a slotted spoon. Set aside in a bowl.
Place the kale in a colander and pour over boiling water to wilt it. In the same pan where you fried the tuna, sautée the kale with the capers for 4-5 minutes until tender.
Cook the spaghetti according to packet instructions. Drain and tip them onto the kale and add tuna. Turn on the hob and toss a few times to mix everything, drizzle over the lemon juice and serve.