Lunch
Tuna Fusilli with Natas, Olives & Lemon
Portuguese tuna in olive oil tossed with fusilli in a creamy natas sauce with green olives and lemon — 15 minutes, no defrosting needed.
Ingredients
- 200 g fusilli
- 2 cans tuna fillets in olive oil (do not drain)
- 200 ml natas
- 2 cloves garlic, minced
- 1 handful green olives, sliced
- 1 lemon, juiced
- 1 tbsp olive oil
- Salt and pepper to taste
- Pinch of cumin (optional)
Instructions
- Boil the fusilli in salted water according to the package. Drain and save a small cup of pasta water.
- While the pasta boils, heat olive oil in the frying pan over medium heat. Add garlic and cook for 30 seconds.
- Add the tuna with its olive oil from the cans. Break it up gently with a spoon. Stir for 1-2 minutes.
- Add the sliced olives and stir.
- Pour in the natas. Let it simmer gently for 2-3 minutes until it thickens slightly.
- Squeeze the lemon juice in. Stir. Season with salt, pepper and a pinch of cumin if you like.
- Toss the fusilli into the sauce. Mix gently. If too thick, add a splash of pasta water.
- Serve straight from the pan.
Notes
Don't drain the tuna — Portuguese tuna in olive oil is liquid gold, it adds flavour to the sauce. No defrosting needed, everything from the cupboard. Serve with sliced tomatoes and olive oil if available. Chef Simão recipe — Portuguese heart, French kitchen! 🍳
By Chef Claude