Ingredients

• 1 lemon
• 2 (about 300g each) tuna steaks
• 1/3 cup (80ml) extra virgin olive oil
• 375g fettuccine
• 1 long fresh red chilli, seeded, thinly sliced
• 1 garlic clove, finely chopped
• 1 tablespoon salted baby capers, rinsed, drained
• 1/4 cup (45g) toasted pine nuts
• 1 cup flat-leaf parsley leaves
• 50g baby rocket leaves

Method

• Step 1 Use a zester to remove rind from lemon. (Alternatively, use a vegetable peeler to peel rind from lemon. Use a small sharp knife to remove white pith from rind. Cut rind into very thin strips).
• Step 2 Season tuna with salt and pepper. Heat 1 teaspoon of the oil in a medium frying pan over high heat. Add the tuna and cook for 1 minute each side for medium rare or until cooked to your liking. Remove from heat and set aside for 2 minutes to rest. Use a sharp knife to thinly slice.
• Step 3 Meanwhile, cook the pasta in a large saucepan of salted boiling water, following packet directions until al dente. Drain well.
• Step 4 Heat the remaining oil in the pan over low heat. Add the chilli, garlic, capers and lemon rind and cook for 1 minute. Remove from heat. Add the pasta, pine nuts, parsley and rocket and gently toss to combine. Divide evenly among serving plates. Top with tuna and serve immediately.