Tuna and lemon fettuccine

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Hey everyone, I hope you're having an incredible day today. Hello everybody, it's me, Dave, okay to our recipe page. Today, I will function you a way to prepare a special dish, Tuna and lemon fettuccine. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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To begin when this recipe, we have to first prepare a few ingredients. You can cook Tuna and lemon fettuccine using 10 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Tuna and lemon fettuccine:

1. 1 lemon
2. 2 (about 300g each) tuna steaks
3. 1/3 cup (80ml) supplementary secondary other virgin olive oil
4. 375g fettuccine
5. 1 long open red chilli, seeded, thinly sliced
6. 1 garlic clove, finely chopped
7. 1 tbsp salted baby capers, rinsed, drained
8. 1/4 cup (45g) toasted pine nuts
9. 1 cup flat-leaf parsley leaves
10. 50g baby rocket leaves

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Steps to make Tuna and lemon fettuccine:

1. Use a zester to sever rind from lemon. (Alternatively, use a vegetable peeler to peel rind from lemon. Use a small rude knife to separate white pith from rind. Cut rind into no dissect thin strips).
2. Season tuna similar to salt and pepper. Heat 1 teaspoon of the oil in a medium frying pan on top of higher than high heat. build happening the tuna and cook for 1 minute each side for medium rare or until cooked to your liking. cut off surgically remove from heat and set aside for 2 minutes to rest. Use a rude knife to thinly slice.
3. Meanwhile, cook the pasta in a large saucepan of salted boiling water, following packet directions until al dente. Drain well.
4. Heat the permanent oil in the pan over low heat. mount up the chilli, garlic, capers and lemon rind and cook for 1 minute. separate from heat. go to the pasta, pine nuts, parsley and rocket and gently toss to combine. Divide evenly accompanied by serving plates. peak when tuna and serve immediately.

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