SERVES: 2

INGREDIENTS:

- 1tb EVOO (extra virgin olive oil)

- 1 Leek, sliced into thin rings

- 1 bunch broccolini, roughly chopped

- 2 cloves of garlic, finely chopped

- 2 cups fresh spinach leaves

- 1/2 cup of fresh coriander

- Juice of 1 lemon

- Zest of 1 lemon

- 200g tinned tuna 

- 60g goats cheese

- 30g pine nuts, toasted

- 1tb lemon infused EVOO

- 150g pasta

METHOD:

1. Place a pot of boiling water on the stove and cook pasta according to packet instructions

2. Meanwhile, heat the EVOO in a large pan over medium heat. Add the leek and cook for a few minutes until starting to wilt. Add garlic and broccolini and cook for a few more minutes until broccolini has turned bright green. Add spinach, coriander, lemon juice, lemon zest and tuna and cook for a few more minutes

3. Serve tuna mixture on a bed of pasta and top with crumbled goats cheese, pine nuts and a drizzle of lemon infused EVOO