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Jamie Bissonnette, chef of Coppa restaurant in Boston, has a knack for creating umami-packed dishes you want to linger over. His mix-ins for canned tuna fit the bill, adding bright acidity, a hit of spice and a dose of brininess. Tossed with hot pasta and wilted greens, canned tuna makes a surprisingly satisfying sauce. Leftovers are delicious straight from the fridge.
lemon + anchovies + chilli flakes
Blend tuna into a creamy sauce, then toss with hot pasta.
Juice and zest one large lemon; reserve. Cook 250g fusilli (or other curly pasta) per package directions; drain, saving ½ cup of cooking water. While the pasta cooks, drain 2 cans of tuna in vegetable oil, saving 3 tablespoons of the oil. Combine the tuna, reserved oil, lemon juice, 2 jarred anchovies and ¼ teaspoon dried chilli flakes in a blender or food processor; process until smooth. In a large bowl, toss the hot drained pasta with tuna sauce (thinned with pasta water if necessary), 5 cups rocket, the lemon zest, and salt and pepper to taste. Serve topped with grated Parmesan and plenty of freshly ground pepper.