Angel Hair Tuna with Red Chile Flakes, Lemon and Olive Oil
6 tablespoons extra-virgin olive oil
3 garlic cloves, slivered
1 teaspoon dried red pepper flakes
Salt and freshly ground black pepper
1 lemon, zested and juiced
2 (5 ounce) cans tuna packed in water, drained
1 cup fresh spinach, chopped or 10 ounces frozen spinach, thawed and drained
¼ cup grated Parmesan cheese
1 pound angel hair pasta, cooked
1) Set skillet over medium heat and add the olive oil, garlic and red pepper flakes. Warm for 2-3 minutes to infuse the oil and cook the garlic. Season with salt and pepper to taste. Add lemon zest and juice. Remove from heat.
2) While still warm, combine tuna, spinach, the infused oil and cheese. Toss gently with forks or tongs until mixed thoroughly. Add pasta and toss again. Transfer to a large serving bowl or platter.
Chef’s Tip: For an added crunch, top with panko bread crumbs before serving.
Nutritional Information per Serving
Total Fat: 24