Tuna, zucchini and pea spaghetti


  • Serves 4 people

The only cooking needed for this dish is the pasta and peas - the residual heat from the pasta wilts and warms the other ingredients. It's just as good served cold as hot, and makes excellent leftovers.

  • 400 gm spelt spaghetti (see note)
  • 200 gm frozen peas
  • 70 ml extra-virgin olive oil
  • 2 tsp red wine vinegar
  • Finely grated rind and juice of 1 lemon, or to taste
  • 1 long red chilli, thinly sliced
  • 1 small garlic clove, finely chopped
  • 2 zucchini, thinly sliced into rounds on a mandolin
  • 200 gm sashimi-grade tuna, thinly sliced
  • ΒΌ cup each coarsely chopped rocket and flat-leaf parsley
01   Cook pasta in a large saucepan of generously salted boiling water until al dente, adding peas in the last minute of cooking (7-8 minutes). Drain, reserving a little cooking water, and return to pan along with 2 tbsp cooking water. Add remaining ingredients, season to taste, toss to combine and serve warm or at room temperature scattered with herbs.
Note Spelt pasta is available from select delicatessens and supermarkets.
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