I just came back from Italy, from Milan to be precise, and I tasted this wonderful dish of spaghetti with lemon, tuna and green pepper with a touch of parsley. …
- 400g of spaghetti
- 1 onion
- 1 large green pepper
- 1 or 2 cloves of garlic
- 4 to 6 tablespoons of olive oil
- 1 or 2 untreated lemons
- 250g of tuna in brine
- 1 bunch of flat parsley
Do the same for the chili (with the seeds).
Finely grate the lemon zest.
I guarantee you that it smells so good at this time!
Cook for 2-3 minutes and then add the tuna in pieces.
Pour in some of the pasta cooking water. There should be about 5mm of juice at the bottom.
Heat them up in the boiling juice. You can still add a little lemon zest.
Heat for 1 minute while stirring. There should be some juice left at the bottom.
Serve on 4 plates, then add a little parsley, lemon zest and serve without delay!