INGREDIENTS

  • 250 g dry fettuccine (or any pasta available)
  • 2 (425g)cans tuna in brine
  • 1 lemon
  • 1 onion , sliced
  • 1 garlic clove , crushed
  • 1 bunch silver beet
  • 1 cup rocket
  • 1/2 cup parsley , chopped
  • fresh ground black pepper
  • salt
  • 1 teaspoon olive oil

DIRECTIONS

  1. Bring a large pot of salted water to the boil.
  2. Heat the oil in a large non-stick fry pan( oil is only for flavour.).
  3. Crack some pepper into fry pan. Brown garlic and onion.
  4. Drain tuna. Add to fry pan, squeeze in half of lemon juice.
  5. Add pasta to boiling water.
  6. Add roughly chooped silverbeet and rocket to fry pan. Cover with lid til silverbeet starts to wilt slightly.
  7. Squeeze in other half of lemon juice.
  8. Roughly chop parsley and add to fry pan, retain some for garnish. Stir with tongs add drained pasta.
  9. Serve with sprinkling of parsley.