Recipe & photography by Ed Barrow
Ingredients
1 large clove of garlic, finely sliced
1 red chilli, finely chopped
1/2 tbsp smoked paprika
150g of Northern Pasta Co Fusilli
1 tin of good quality tuna in olive oil
Small handful of fresh dill, finely chopped
1 lemon, juice and zest
Method
Start by placing a large pan of well salted water on to boil for the pasta.
Add a generous glug of the oil from the tuna to a saute or frying pan. Place on a low heat and add the garlic, chilli and paprika. Stir together and then cook very gently over a low heat whist you cook the pasta. Make sure this doesn’t burn so keep the heat nice and low. Add a small splash of cold water if you see it getting too hot or starting to get to much colour.
Meanwhile add the Fusilli to the boiling water and cook for 6 minuets until al-dente.
Drain the fusilli then add to the pan with the garlic and chilli mixture. Tip in the tuna along with the fresh dill and a big squeeze of lemon juice. Toss together over the heat for a moment until well combined and the tuna is hot.
Divide between 2 bowls and finish with some lemon zest over the top.
