Tuna, Chile, Arugula and Lemon
This Tuna, Chile, Arugula and Lemon Pasta can be on the table in under 30 minutes
Servings 4 Servings
- 12 oz tuna canned, drained
- 2 long red chiles chopped
- 5 oz baby arugula
- 1 lemon juiced
- 2 tablespoons olive oil
- 4 tablespoons capers rinsed
- 1 pound spaghetti
Cook pasta in boiling salted water according to directions.
While pasta is cooking place the tuna, the chiles and the capers in a large bowl. Top with the arugula (I place the arugula on top so that it has instant contact with the hot pasta.
Drain the pasta and add to the large bowl with the other ingredients, begin tossing to start wilting the arugula. Add the lemon juice, olive oil and salt and pepper to taste and toss to combine.
Calories: 678kcal | Carbohydrates: 90g | Protein: 41g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 541mg | Potassium: 669mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1120IU | Vitamin C: 52.3mg | Calcium: 105mg | Iron: 3.7mg