Ingredients

Method

• 400 g linguine
• 1 onion, finely chopped
• Olive oil
• 3 cloves garlic, crushed
• ½ cup chopped Italian parsley
• 1 x 400 g can butter beans, drained
• Sea salt and freshly ground black pepper
• 200 g sashimi-quality tuna fillet, sliced
• A handful of black olives
• Italian wild rocket, for serving

Method

Ingredients

Bring to a boil a large saucepan of salted water, then add the linguine.
Gently soften the onion in about 45ml (3T) oil. Stir in the garlic, parsley and beans, and heat through. Season to taste.
Once the linguine is ready, drain and mix with the beans, parsley, raw tuna slices and olives. Add a few more spoonfuls of oil to moisten then check seasoning. Mix in a few handfuls of rocket to serve.
Variations: Try salmon instead of tuna; use short pasta instead of long; skip the tuna and add a jar of marinated artichokes.
Per serving: 2578.4kJ, 29.7g protein, 15.4g fat, 88.4g carbs