Serves 1
Directions
- 1Crumble the tuna with a fork.
- 2Pestle the pink peppercorns.
- 3Add the pink peppercorns to the tuna.
- 4Add grated lemon zest.
- 5Chop parsley.
- 6Add chopped parsley to the tuna.
- 7Add thyme leaves.
- 8Boil water and salt it.
- 9Cook the spaghetti.
- 10Prepare the emulsion with garlic powder, lemon juice, oil and salt.
- 11Mix with a fork.
- 12Add the emulsion to the tuna.
- 13Drain the spaghetti and mix.
- 14If necessary, add a little cooking water.
Ingredients
- 380 g spaghetti
- 200 g canned tuna in olive oil
- 1 lemon lemon zest
- q.b. chopped parsley
- q.b. pink peppercorns
- q.b. thyme
- 60 ml extra virgin olive oil
- q.b. salt
- 40 ml lemon juice
- 1 pizzico garlic powder
Equipment
forkmortarpestlegraterknifecutting boardpotlemon squeezertongs
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