Whole wheat spaghetti with fresh tuna and red onion

Ingredients

For 1 serving

• Whole wheat pasta75 g
• Fresh tuna120 g
• Red onion80 g
• Capers5 g
• Extra virgin olive oil2 teaspoons
• Dried oreganoto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, fish,

In season: May – September

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils.
2. Meanwhile peel the red onion, halve it and slice thinly; rinse the capers; cut the fresh tuna into roughly 2 cm cubes.
3. Heat the olive oil in a frying pan over low heat, add the onion with a splash of water and a pinch of salt and soften it for 8 minutes, until soft and sweet.
4. Meanwhile add the wholemeal spaghetti and cook for the time on the packet, usually 10–12 minutes, until al dente.
5. A few minutes before the pasta is ready, turn the heat to high, add the tuna and capers and cook for 2 minutes, until the tuna is seared outside but still pink inside; any longer and it dries out.
6. Drain the spaghetti, keeping a small ladle of the cooking water, and toss them in the sauce for a minute, loosening if needed; finish with dried oregano and black pepper.