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Spaghetti with tuna and watercress
4 servings
Ingredients
500 grams of spaghetti
3 cans (184 grams each) of tuna, drained
1 large handful (200 grams) of watercress (only use the leaves)
125 grams of black olives
1 table spoon of finely grated lemon peel
2 teaspoons of finely grated fresh ginger
¼ (60 ml) of vinegar
1 tablespoon of olive oil
2 tablespoons of lemon juice
Preparation
- Cook the pasta ‘al dente’ in plenty of water with salt. Drain and place in a large plate.
- Add the tuna, watercress, olives, lemon juice and grated peels, ginger, vinegar & oil. Mix slightly and serve right away.
Note
The tuna isn’t cooked. If the slices are too small, it will cook with just the pasta’s heat. If you use canned tuna try cutting it diagonally but without crumbling it; or else just serve large pieces.
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