- Portion size 4 servings
- 12 oz fresh fettuccine
- 2 cans (each 170 g)solid white tuna drained
- 2 roasted red peppers chopped
- 1 clove garlic minced
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 arugula shredded
In large pot of boiling salted water, cook fettuccine until tender but firm, about 3 minutes.
Meanwhile, in large serving bowl, break tuna into chunks; add red peppers, garlic, pepper and salt. In small bowl, gradually whisk oil into lemon juice; pour half over tuna mixture and mix well.
Reserving 1/2 cup (125 mL) cooking liquid, drain fettuccine; place on tuna mixture. Pour remaining oil mixture over top; top with arugula and toss, adding reserved cooking liquid as desired to moisten.