Spaghetti with tuna & kale

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

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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.

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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.

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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.

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