Stir through the tuna and add the zest of the lemon along with the juice of half of the lemon. Just before serving toss through the rocket leaves.

Now, just like my mom, I make tuna for myself and my family every week—but with one difference: I’m always tweakin ...

To prepare tuna and lemon pasta, you can start by boiling the pasta water and salting it once it's boiling. Then wash, trim, and chop the chili pepper into pieces (1); you can remove the seeds if ...

Season the tuna with salt and pepper. Heat 2 tablespoons of the olive oil in a large skillet. Add the tuna and cook over moderately high heat, turning once, until browned on both sides and pink in ...

3. Taste & Adjust: Adjust salt, spice, or lemon juice as needed. 4. Store: Keep in an airtight container in the fridge for up to 3-4 days. – Cut tuna into about ½ inch cubes and store over ice.

The sauce is made in seconds in a food processor. Canned tuna (preferably in oil) is the main ingredient in the sauce, which also includes anchovies, mustard, and lemon juice. The delicious poaching ...