02 January 2013,02:52 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
15 minutes

Cooking Time :
10 minutes

Preparation Method :

  • Cook the tagliatelle in a large saucepan of rapidly boiling salted water until al dente. Drain, then return to the pan.
  • Meanwhile, heat 1 tablespoon of the oil in a large frying pan.
  • Add the chilli and capers and cook, stirring, for 1 minute, or until the capers are crisp.
  • Add the thyme and cook for another minute. Transfer to a bowl.
  • Heat another tablespoon of oil in the pan. Add the tuna cubes and toss for 2-3 minutes, or until evenly browned on the outside but still pink in the centre -check with the point of a sharp knife. Remove from the heat.
  • Add the tuna to the caper mixture along with the lemon juice, lemon zest, parsley and the remaining oil, stirring gently until combined.
  • Toss through the pasta, season with freshly ground black pepper and serve immediately.


  • 375 grams tagliatelle
  • 150 ml Cooking oil
  • 1 small red chilli, seeded and finely chopped
  • 3 tablespoons drained capers
  • 1 ½ tablespoons lemon thyme leaf tips
  • 500 grams tuna steaks, trimmed and cut into 3 cm (1 ¼ inch) cubes
  • 3 tablespoons lemon juice
  • 1 tablespoon grated lemon zest
  • 3 large handfuls flat-leaf (Italian) parsley, chopped

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