October 30, 2017
Main Dish, Fish, Tuna,
Nuts/Seeds, Pasta, Pantry/Shelf, Quick Meals, Weeknight Meals, Stove Top, Kosher more
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"From our Sunday newspaper The Sunday Times."
Cook the pasta in a big saucepan of salted boiling water following packet directions until al dente, drain well and return to the pan.
Meanwhile, heat a non-stick frying pan over medium heat and add mixed seeds and cook for 2 to 3 minutes or until lightly toasted and then remove from pan and set aside.
Add oil to the pan and heat over medium heat and then add garlic and capers, and cook, stirring for 2 to 3 minutes and then add lemon rind and tuna, tossing gently to combine and then add the cream and 2 to 3 tablespoons lemon juice and simmer for 1 to 2 minutes and then stir in thyme leaves and season to taste.
Toss sauce through drained pasta.Divide3 among serving bowls and top with toasted seeds and parmesan, if using and serve with the lemon cheeks or wedges.
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