Chilli Paneer

 

Chilli Paneer

• 3 tbsp rapeseed oil
• 200g cubed paneer
• 2 bell peppers cut into chunks
• 3 spring onions roughly chopped
• 1 chilli finely chopped

For the sauce

• 250ml tomato ketchup
• 3 tbsp hot sauce (of choice)
• 4 minced garlic cloves
• 2 inch piece of ginger, finely chopped
• 1 tbsp cornflour
• 2 tbsp light soy sauce
• Big pinch of salt
• Good few grinds of fresh black pepper

This is a great dish to prepare ahead, firstly put all of the ingredients for the sauce into a measuring jug/bowl and whisk together, it’s as simple as that!  Leave to one side until ready to cook the rest of the dish.

Heat the oil in a large frying pan, add the paneer and cook until browned.  Add the peppers, spring onions and chilli and fry until cooked through but still retaining some crispness.  Add the sauce, stir through and cook until heated through. 

If you are not a fan of too much chilli you can leave out the chilli and reduce the amount of hot sauce or add more if you are a heat fiend! 

 This is a great dish to have with rice, it makes enough for 2 people or more if serving alongside other dishes.  This dish is quick and easy and a great meat free Monday dish. 

Chilli Paneer

Crispy chilli beef tacos

 

Crispy chilli beef tacos

• 500g mincemeat
• 1 clove of garlic, minced
• 1 onion, finely diced
• 400g tin of chopped tomatoes
• 400g tin of kidney beans, drained and rinsed
• 2 tsp chilli powder
• 1 tsp chipotle chilli flakes
• 2 tsp sweet smoked paprika
• 1/2 tsp dried oregano
• Salt and pepper
• 1 tbsp tomato puree
• Good few gauges of Worcestershire sauce
• Flour tortillas
• Grated cheddar cheese
• Olive oil

Method

Add a splash of olive oil to a large pan, heat and then sauté the onions and garlic, add the mincemeat (using a spatula to break up the meat otherwise it will clump together) and brown the meat, drain off any excess fat, add the herbs, spices, tomato purée, Worcestershire sauce and a good pinch of salt and pepper, stir through then add the chopped tomatoes and leave to simmer for at least 30 minutes, add the kidney beans and simmer for a further 30 minutes.

Preheat your oven to 180 degrees, cover a baking tray with some tin foil, brush some olive oil over one side of each tortilla (quantity depends on how many you are cooking for), place a tortilla onto the tray (oil side down)and spoon some of your chilli onto one half, top with some grated cheese and fold over then repeat.  Place the tray into the oven and cook until the cheese has melted and the tacos are crunchy.

This is quite a spicy chilli so adjust to suit your taste buds.  Packed full of heat and flavour, this is a real winner.  I served this with some homemade guacamole and pineapple salsa.  I find it better to make your own tacos as the shop bought ones are so small you can’t really get much filling in them!  I hope you enjoy this as much as we did, sadly a little bit too spicy for the boys!

Pineapple Salsa

Crispy chilli beef tacos

Guacamole

Carrot, chilli and red lentil soup

Carrot, chilli and red lentil soup

Well all I can say is this soup is especially perfect this time of year, warming and filling, just what you need!

• 1 tbsp olive oil
• 1 onion, roughly chopped
• 3 garlic cloves, minced
• 2 tbsp grated fresh ginger
• 1 long red chilli, seeds removed and chopped
• 1 1/2 tbsp mild curry powder
• 2 tbsp tomato purée
• 750g carrots, cut into rough chunks
• 100g dried red lentils, rinsed and drained
• 400g tin chopped tomatoes
• 1 litre vegetable stock
• Juice of 1 lemon
• Small handful of chopped coriander
• Sour cream

Method:

Heat the oil in a large saucepan with a lid over a medium heat.  Add the onion, garlic, ginger and chilli, then cook, stirring for 3-4 minutes until slightly softened.  Add the curry powder and tomato purée, then cook for 1 minute more or until fragrant.

Add the carrots and lentils.  Stir, then add the tomatoes, stock and 1 litre of water.  Season and bring to the boil, then turn down the heat to low and simmer, covered, for 45-60 minutes until the carrots are tender.  Cool slightly, then blend using a stick blender until smooth.  Stir in the lemon juice and bowl up, adding a dollop of sour cream and a sprinkle of coriander to each bowl.

Whilst the recipe calls for mild curry powder I only had hot, however this was perfect as we love a bit of a kick as you know!  I made this as a starter for a recent dinner party, the main being my Nice n Spicy Beef Curry - I therefore served some sliced naan bread with the soup instead of bread or rolls.  

This is such a tasty soup and soooo easy to make, it went down well and I will definitely be making it again soon once I have gotten through the portions I froze!  This recipes serves 6 with decent sized portions.

Recipe courtesy of Delicious magazine.

Chilli Chicken

Chilli Chicken

• 250 grams of boneless chicken pieces, cubed

For batter:

• ½ cup of plain flour 
• ¼ cup of cornflour or cornstarch
• 1 tsp of ginger garlic paste
• ¼ tsp of chilli powder
• 1 tsp of soy sauce
• ½ tsp of black pepper powder

For stir-frying:

• 1 tbsp of oil
• 1 cup of cubed onions
• ½ cup of cubed capsicum (bell pepper)
• 2-3 green chillies, slit
• 1 tsp of crushed garlic
• 1 tsp of grated ginger
• 1 tsp of tomato ketchup
• 1 tsp of vinegar 
• 2 tbsp of sliced spring onions 

Method:
Mix all the ingredients for the batter and add enough water to make a thick batter (similar to bahji batter), add the chicken and mix well so all the chicken is coated.

Heat oil for deep frying in a large frying pan or a wok, when the oil is smoking hot add the chicken pieces (you will need to do this in batches so you do not crowd the pan) and fry on a medium heat until golden brown and slightly crispy - once cooked drain and set aside.  Continue with the next batch until all of the chicken is cooked.

Remove most of the oil from the pan/wok and add the onions, ginger, garlic, and green chillies, sauté until the onions turn transparent and soft then add the soy sauce, vinegar and tomato ketchup, cook for a further 2 minutes.

Add the fried chicken pieces and peppers, mix well then sprinkle some water over the top and cover the pan.  Cook on a low heat for 5 minutes, uncover, mix well then serve garnish with spring onions.

Who needs to get a takeaway when you can make this restaurant quality meal yourself in the comfort of your own home!  You can adjust the chilli quantity to suit your own needs, I do go a bit hotter but that's just my preference.  We love this dish and usually serve with egg fried rice.  Eating in can be the new eating out with this dish!

The Petey Pablo Burger

The Petey Pablo Burger

This post coincides with the 100,000 views of my blog; it's a handsome recipe from my friends at Handsome Burger and is champion, pretty much how I am feeling at the moment.
Really cannot believe that in just under 2 years I have had so many views of my little old blog, feeling a tad emo at the moment lol.

What you will need:

For 4 6oz burgers:
• 4x brioche buns

• 20oz of high quality, high fat content (20-25%) beef. We normally use a mixture of chuck, skirt & short rib to keep the patties really flavoursome & juicy. We also ask our butcher to put through the mincer 3 times for added softness & a nicer texture.

• Then you need some high quality Chorizo – we use Gubeen smokehouse from Cork here in Ireland as it has a fantastic flavour but any high quality chorizo should do. This is not an exact science but around 75/80g should do the trick.

• Then you need smoked paprika, chipotle chilli flakes (These are quite hard to find but I know they have them in Marks & Spencers), Thyme (fresh is preferable) & sea salt.

• Some decent cheddar or jack (4 slices). Unfortunately sliced cheddar (American – Don’t judge me) is the best cheese for burgers as the way it evenly melts over the beef patties is heavenly.

For Roquito Salsa:
• 1/5 of a Jar of Roquito or Peppadew peppers. These can be found in Tesco & are absolutely delicious.

• A handful of cherry tomatoes.
• 1/2 red onion.

• A handful of fresh coriander.

For chunky Guac:
• 2 x ripe avocadoes

• Another handful of coriander

• 1 x lime

• 1 x fresh Chilli (optional depending on how much spice you like)


Method:
1. Flatten out all the mince on to either a large flat bottomed bowl or a chopping board (for an even spread of chorizo & seasoning). Then sprinkle the chipotle chilli flakes, smoked paprika & thyme leaves over the meat until there is a nice even spread and all of the mince is covered. We use quite a lot of paprika & thyme & slightly less chipotle chilli flakes as they have quite a strong distinctive taste.
2. Take your chorizo & blend it up in a food processor until it is completely smooth almost like a paste.. Once this is nice and soft spread the chorizo over the seasoned meat evenly until it is almost completely covered.
3. Then roll the meat evenly in to 4 large meatballs (not in the shape of a burger) and place in the fridge for around 30mins to cool off & bind the meat.
4. While the patties are in the fridge finely chop the tomatoes, red onion & roquito peppers and mix together in a bowl until you have a fine salsa, with an even amount of tomatoes & roquito peppers, slightly less onions. Add a small amount of coriander then salt & pepper to taste.
5. Once this is done, we move on to the chunky guac. I just split the avocadoes in half & squeeze the inside out. Then add coriander, the juice of a lime & some lime zest, salt & pepper. If you like spicy add a fresh chilli but there is already a good amount of heat in the burger.
6. Finally make some paprika mayo, adding 1-2 teaspoons to a small amount of mayonnaise then mix it until it has the right flavour.
7. Once the patties are slightly firmer, heat some olive oil in a large pan with a lid (not needed until the end). Once it is piping add the meat balls one at a time. When you place them in to your pan, flatten them down by hand until in a patty shape (but don’t overdo it to maintain some size.) Once all 4 are flattened, season with some nice sea salt.
8. Once the burgers are sizzling the best advice I can give you is to not touch them but make sure they are not getting stuck to the pan. The more you move them the more fat & flavour you will lose.
9. Let these cook for about 4 minutes either side, it may be slightly different depending on your cooker & how well you like them cooked.
10. When the patties are turned at the half way point lightly toast the brioche buns leaving the bottom bun on slightly longer than the top. Once they look good add the paprika mayo, salsa & guac to the bottom bun.
11. When the burgers are ¾ done add the slices of cheese to the top of the burgers & add a slash of water to the pan before putting the lid on. With around 20 seconds to go add the top bun & another small splash of water.

Finally add the patties, cheese & steamed bun to the bottom half, sit back & enjoy.

Well this recipe will knock your socks off that's for sure, I def recommend adding the extra chilli if you are a bit of a heat fiend, you won't regret it.  I served up this bad boy with a portion of feta fries and they both did the job, go on, give it a go, you know you want to!

Recipe courtesy of the lovely guys at Handsome Burger

Green Chilli Con Carne Tacos

Green chilli con carne

Forget Taco Tuesday, it's Fiesta Friday! Here’s my recipe for Green chilli con carne, courtesy of Tom Kerridge. It is really tasty!

Serves 6-8

• 1kg minced pork
• 1 tbsp cumin seeds
• 1 tsp dried thyme
• 2 onions, diced
• 4 garlic cloves, finely grated
• 2 green peppers, cored, deseeded and diced
• 8 green chillies, chopped (seeds and all)
• 6 ripe tomatoes
• 150ml water
• ½ bunch of spring onions, trimmed and chopped
• 2 tsp salt, or to taste
• 1 tsp cracked black pepper
• A bunch of mint, stalks removed, leaves shredded
• Finely grated zest and juice of 2 unwaxed limes

Method

Heat a large, non-stick frying pan over a medium-high heat. When it’s hot, add the minced pork, cumin seeds and thyme and dry-fry for 10–15 minutes, breaking up the meat and stirring frequently, until it’s dry, browned and crispy.

Using a slotted spoon, transfer the browned spicy meat to a bowl. Drain off any excess fat, keeping a little in the pan to cook the vegetables.

Return the pan to a medium-low heat. Add the onions and garlic and cook for about 10 minutes, stirring from time to time, until softened. Stir in the green peppers and chillies and cook for a further few minutes, then return the browned meat to the pan. Give everything a good stir and cook for another 5 minutes.

Meanwhile, deseed and roughly chop the tomatoes.

Pour the water into the pan, add the tomatoes and bring to the boil. Turn the heat to its lowest setting and let the chilli bubble away, uncovered, for around 15–25 minutes, until a lot of the liquid has evaporated. You want the mixture to be juicy but not too liquid and saucy.

Stir in the spring onions, salt and pepper. Finally, stir through the mint, and the lime zest and lime juice and allow to bubble for a couple of minutes longer. Take off the heat and leave to stand for 10 minutes to let the flavours develop before serving. 

This is a dry chilli which is delicious served with rice or a crisp green salad with yoghurt and tortillas.  On this occasion I made tacos, filling the taco shell with shredded baby gem lettuce and then topping with the chilli, Pico de gallo, cheese, and sour cream.  We both really enjoyed it and will definitely be making again.   

Green chilli con carne tacos

Chilli chicken ramen

Chilli chicken ramen

• 1000 ml chicken stock
• 4 tbsp of sriracha sauce
• 300g egg noodles
• 2 chicken breasts 
• Couple of handfuls of beansprouts
• 1/2 red onion, finely sliced
• 2 spring onions, chopped
• 1 fresh red chilli, sliced
• 4 tbsp soy sauce
• 2 tsp of freshly grated ginger
• Lime segments
• Handful of fresh coriander 

Method:

Firstly marinade the chicken breasts for an hour with the soy sauce and ginger.  Preheat your oven to 180 degrees, place your chicken breasts onto an oven tray and cook the chicken for around 20 minutes (until cooked through).  Whilst the chicken is cooking, bring a large pan of water to the boil and cook the noodles according to the packet instructions.  Once cooked, drain and place into your serving dish.  Add the sriracha sauce and chicken stock and stir to separate the noodles.  Slice the chicken breast and place on top of the noodles, add the onion, spring onion, beansprouts and chilli and garnish with the lime and coriander.

This recipe is so fresh and zingy and perfect for these cold Autumn evenings.  The recipe feeds two and can be easily adapted depending on how hot and spicy you like your food.  The recipe comes courtesy of Wagamama.    

Smashed avocado & goats cheese toasts

Smashed avocado and goats cheese toasts

This is such a great recipe for breakfast, brunch or lunch, ideal now summer is fast approaching
 and you can enjoy those alfresco meals!  This dish is really fresh and zingy and will be a hit with
everyone. I have never been a fan of goats cheese in the past but I am now!
This recipe makes enough for four portions.

• 1 ripe avocado 
• 100g soft goats cheese
• 2 tbsp creme fraiche
• 1/2 finely chopped red chilli
• 1 tbsp finely chopped chives
• 1 tbsp finely chopped mint
• Grated zest of 1/2 lemon
• Juice of 1 lemon
• Salt & pepper
• 4 soft boiled eggs
• 4 slices of sourdough bread

Method:

Bring a pan of water to a rolling boil and carefully add your eggs, cook for 6 minutes and then
tip the water from the pan and run the eggs under cold water, this will stop the eggs from
continuing to cook and should leave you with a nice runny yolk.  

Once cooled, carefully peel the eggs and set aside (remember as they are soft boiled to take more

care when peeling, you don't want to end up with runny yolk over your hands!!)

Mix together the goats cheese, creme fraiche and chives and set to one side. 

 Remove the seeds from the chilli and finely chop half, you can wrap the unused half in cling film

and freeze so it can be used at a later date.  Add the chopped mint and lemon zest to the chilli

and mix well.  

Top tip:  When chopping the mint, place each leaf on top of each other then roll into a small cigar
shape and then finely slice, it makes the job a lot easier!

Cut the avocado in half and remove the stove, peel and then cut into rough chunks and place into
 a bowl.  Add the lemon juice, season with a pinch of salt and a few grinds of black pepper and
then mash together the mixture, still retaining some of the lumpy texture, you don't want
it too smooth.

Top tip: After cutting the avocado in half, take a sharp knife and hit the top of the stone with it
 (watch your hands!!!) twist the knife and the stone will pop right out.

Toast your bread, spread some of the goats cheese mixture onto each slice and then top with the
avocado.  Place the egg on top of each portion and sprinkle over the chilli mix.  If you have any
remaining goats cheese you can dollop this on top of the egg, then serve and enjoy.

Sweet and Sour Chilli Prawns

Sweet and Sour Chilli Prawns

• 500g large, raw peeled prawns
• Bunch of spring onions, trimmed
• 3 tbsp sweet chilli sauce
• 3 tbsp tomato ketchup
• 1 tbsp golden caster sugar
• 1 tbsp light soy sauce
• 1 tbsp rice wine vinegar
• 3 tbsp sunflower oil
• 2.5 cm piece of ginger, cut into fine matchsticks
• 1 tsp cornflour
• 2 garlic cloves, minced
• 1-2 medium hot red chillies, deseeded and finely chopped
• Small tin of pineapple chunks

Method:

De-vein the prawns if necessary.  Cut the green tops from the spring onions and cut them lengthways into thin shreds.  Set aside for a garnish.  Thinly slice the white parts of the spring onions on the diagonal.  Mix the chilli sauce, ketchup, sugar, soy sauce and vinegar together in a small bowl.

Heat half the oil in a wok or large, deep frying pan.  Add the ginger and cook for 30 seconds, then add the prawns and stir-fry for 2 minutes, or u til the prawns are just cooked through, transfer them to a plate.

Mix the cornflour with 1 tablespoon of cold water.  Return the wok or pan to the heat and add the remaining oil, the garlic, chilli and pineapple chunks.  As soon as they start to sizzle add the white spring onion slices and stir-fry for 30 seconds.  Add the chilli sauce mixture and cornflour mixture and simmer for a few seconds until thickened and smooth.  Return the prawns to the wok with the shredded green spring onions and toss everything together.  I served this with egg fried rice.

This is a light and tasty dinner, quick and so simple to make.  If you prefer your dish more spicy leave the seeds in the chillies.  

Recipe adapted from Delicious magazine

Machos

Machos

This is a dirty old recipe, packed full of carbs but man is it tasty, ideal for a weekend treat!  If there was an 8th Deadly Sin, this would be it!  If you have any leftover Mac n cheese, pop it into a freezer container, make sure it is level, put it into the freezer and I will show you what to do with it in due course...

• 400g Macaroni
• 1 X portion starter sauce (for the recipe see The Don Macaroni)
• 230g Mature Cheddar, grated
• 90g Monterey Jack cheese grated
• 30g Parmesan, grated
• 200g Plain corn chips
• 1 X portion chilli (follow the link for recipe - Kankun Chilli Con Carne )
• 4 tbsp guacamole (follow the link for recipe - Guacamole)
• 4 tbsp pico de gallo (follow the link for recipe - Pico de Gallo)
• Handful of jalapeño pepper slices
• 4 tbsp sour cream
• Small bunch of coriander 
• 2 Limes cut into quarters

Method:-

Bring a large pan of salted water to the boil and cook the pasta according to the pack instructions until al dente.  Tip into a colander and leave to drain completely.

In a heavy-bottomed pan, make the starter sauce, then reduce the heat to low.  Add all the cheese and stir until melted.  Add the drained pasta to the sauce and mix thoroughly.

Spread the corn chips over a large serving plate.  Spoon the Mac as evenly as possible over the top, followed by the chilli (which you would have cooked earlier).  Add the guacamole, pico de gallo, jalapeños and sour cream.  Garnish with the coriander and lime wedges.

Recipe courtesy of Anna Maes - Mac N Cheese (available on Amazon)

Chilli Con Carne Stack

Chilli Con Carne Stack

• 1 tbsp vegetable oil
• 1 onion finely chopped
• 2 garlic cloves minced
• 1 red pepper finely chopped
• 2 medium vine tomatoes, seeds removed and finely chopped
• 1 tsp hot chilli powder
• 1 tsp paprika
• 1 tsp ground cumin
• 500g beef mince
• 100ml red wine
• 1 tsp dried oregano
• 1 tsp dried thyme
• 3 tsp tomato paste
• 400g tin chopped tomatoes
• 240ml beef stock
• 2 bay leaves
• 1 medium cinnamon stick
• 400g tin kidney beans, drained and rinsed
• 400g tin sweetcorn
• 30g dark chocolate (85% cocoa solids)

Method:-

Heat the oil in a medium pan over a low heat.  Add the onion and cook for 5 minutes, stirring occasionally until translucent.  Add the garlic, pepper and vine tomatoes and cook, stirring for 6-8 minutes until the tomatoes have softened.  Make a space in the centre of the mixture then add the chilli powder, paprika and cumin.  Mix well and cook for 5 minutes.

Meanwhile season and cook the mince in a separate pan over a high heat until browned.  Drain the fat from the mince and add the mince to the tomato mixture along with the wine.  Stir over a high heat until the wine evaporates.  Stir in the oregano and thyme, then the tomato paste.  Reduce the heat to low and cook for 1 minute.  Add the tinned tomatoes and stock.  Cook for 5 minutes, stir occasionally.  Add the bay and cinnamon, then cover the pan with a lid and simmer for 30 minutes, stirring occasionally.  Remove the lid and stir in the beans and sweetcorn, then cook uncovered for 10 minutes.  Taste and season the chilli then stir in the chocolate until it has melted.  Remove the pan from the heat and discard the bay leaves and cinnamon stick.

Whilst you can serve the chilli with rice, for this recipe I shallow fried several small flour tortillas and built a chilli stack, adding cheese, sour cream and jalapeño slices along with homemade guacamole.  This chilli has a great flavour however I do prefer a bit more heat, I therefore added a diced red chilli and a good helping of Kankun habanero sauce to give it a bit more bite. Credit to Chef Ernesto Puga Cardoso for the recipe.

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Hearty Toulouse Sausage Cassoulet with a Kick of Chilli

Hearty Toulouse Sausage Cassoulet with a Kick of Chilli

• 4 Toulouse sausages
• 1 Tin cannellini beans
• 1/2 Chicken stock pot
• 1 Small onion finely diced
• 2 Cloves Garlic minced
• 3 Sprigs thyme
• 1 Bay leaf
• 1 Red chilli
• 1 Cup cherry tomatoes
• 1 Tbsp tomato purée
• 2 Tbsp Chopped parsley

Finely chop the onion and mince the garlic.  Heat 1 tbsp of olive oil in a pan over a medium heat and cook the onion and garlic for around 5 minutes until softened.  Add the tomato purée and cook for a further 2 minutes.  Chop the tomatoes in half and add to the pan, add the beans, thyme sprigs, bay leaf and the half of stock cube with 100ml of water, season with salt and pepper and let it bubble away for 20 minutes or until it thickens.  Make some incisions down the side of the chilli and add to the pan.  Grill the sausages for 15-20 minutes until fully cooked.  Serve the sausages on top of the bean cassoulet and sprinkle the chopped parsley over the top.

Recipe courtesy of HelloFresh

Chicken Yakitori with Crispy Red Onions & Sweet and Sour Noodles

Chicken Yakitori with Crispy Red Onions & Sweet and Sour Noodles

• 2 Chicken breasts
• 2 Nests of egg noodles
• 2/3 Cup green beans
• 2 tbsp so sweet chilli sauce
• 2/3 Cup red onion sliced
• 1 Lime
• 1 tbsp fish sauce
• 1 tbsp Chinese rice vinegar
• 1 tbsp soy sauce
• 1 Clove garlic
• 2 Spring onions
• 1 tbsp plain flour
• 4 wooden skewers

Slice the spring onions, keep the white and green discs separate.  Top and tail the green beans.  Peel the red onion, slice length ways through the root and thinly slice.  Mince the garlic and cut the chicken into bite size chunks.  Mix the garlic, chicken, rice vinegar & soy sauce in a bowl, pop into the fridge.  Soak your skewers in water.  Put a pan of water onto the hob with a pinch of salt, whilst bringing to the boil juice the lime into a bowl, mix in the chilli sauce and fish sauce.  Mix the red onion with the flour and season with salt and pepper.  Heat 1 tbsp of oil on a high heat, fry off the onion until crispy and brown, once done keep to one side.  Cook the noodles in the pan of boiling water for around 4 minutes, drain the noodles, reserving 2 tbsp so of the water.  Put the noodles back into the pot and cover with cold water until later.  Pre-heat the grill to high, thread the chicken onto the skewers and pop under the grill for around 10 minutes (turning occasionally until browned on all sides).  Heat 1 tbsp of oil in a pan, cook the whites of the spring onion for 30 seconds, add the green beans and cook for 3 minutes, drain the noodles and add to the pan.  Add the sweet and sour lime juice mixture to the pan along with the reserved noodle water, toss together and cook for several minutes.  Serve the noodles and top with the chicken, sprinkle the green parts of the spring onion on top along with the crispy onion.

Recipe courtesy of Hello Fresh

Spaghetti with tuna, chilli, rocket and lemon

Spaghetti with tuna, chilli, rocket and lemon

• 200g Spaghetti
• 1 jar/can of drained tuna
• 1 chopped long red chilli
• 1 bunch torn rocket leaves
• 60ml lemon juice
• 1 tbsp olive oil
• 2 tbsp rinsed capers

Cook the spaghetti according to the packet instructions.  Drain the tuna, break it up but leave it chunky.  Thinly slice the chilli, mix the olive oil and lemon juice together.  Once the pasta is cooked toss through the chilli, tuna, capers & dressing and garnish with the rocket leaves.

Recipe from Donna Hay cook book - Fresh and Light Dinners