Tuna, Lemon and Coconut Pasta

[Angela]

Tuna, Lemon and Coconut Pasta

Serves 4

Ingredients

200g pasta of choice
2 cloves crushed garlic
1 tblsp olive oil
2 zucchini, thinly sliced
Zest of 1 lemon
375ml can coconut evaporated milk
Juice of 1 lemon
1 tblsp cornflour
1 310g can corn, drained
425g can tuna in springwater, drained


Method

Put pasta onto cook (or cook in TMX after making the sauce)

Chop garlic in TMX, add olive oil, zucchini and lemon zest - saute for 3 minutes on 100 

Add coconut milk, lemon juice and cornflour - cook 7 minutes on 90, speed 2 (I used the butterfly but not sure that it is entirely necessary)

Pour over corn, tuna and pasta and mix together.

Tips

This recipe came from a magazine and I decided to try it tonight with the TMX and it worked really well. The ingredients are a half serve and it made plenty, it easily would serve 4 people. The recipe called for 1/4 cup of sweet chilli sauce as well but I didn't have any and didn't find it lacking.

[cookie1]

This looks delicious Angela, another one for us to try. Thanks.

[Thermomixer]

Sounds an interesting combination - great to see you keen to convert recipes from the mags. 

[Depome]

I just made this for dinner and we couldn't eat it  I used more pasta, added half a head of broccoli broken into small florets, and used light coconut cream instead of the coconut evaporated milk. But it was the lemon that nearly killed us  I took the zest with the gratey side of the Tupperwear peeler and blasted that in the TMX first, before adding the garlic. I'm wondering if I somehow got too much of the white pith beneath the zest, which I think is known for being the most sour part. It doesn't look bad though, and that's why I chose that side of the peeler 

Any suggestions? I love lemon, so I can take a lot of zest and juice combinations, but this was really hard for me to swallow even after sprinkling it was caster sugar. The rest of the fam just refused 

[Chelsea (Thermie Groupie)]

I generally find a couple of thin strips of zest is enough in a recipe.  I remember making a mushrooom risotto once and it was barely edible because I had added the zest of half a large lemon.  Lemons vary a great deal in size which also makes it difficult. 

[judydawn]

What a pity Depome - it does sound like a nice recipe and obviously Angela enjoyed hers. Be interesting to see how someone else finds it.

[cookie1]

That is a nuisance. I wrecked some marmalade recently putting too much of the white pith and not just the zest. As Judy says someone else may try it and report back.

[Thermomixer]

As others say - sounds like too much of the bitter pith if it was really awful..  Probably won't convince the others to try it again, but there is so much variation in size/types of lemons too.

[Depome]

I meant, but didn't describe well, that my lemon looked quite intact afterwards, with a solid layer of pith. And I certainly didn't think that I'd seen any of it on the removed zest. It was a medium-small lemon too  I'm definitely interested in how others find it, because the combination really appeals to me. I should've tried it before serving it though. At least I would've stirred the sugar through before serving, so that it might've dissolved! I will certainly try it again, but with a LOT less lemon!

[cookie1]

Thanks Depome.

[Angela]

Sorry that it didn't work out for you Depome. I have been trying to find the original recipe but no luck so far. I did halve it when I made it and I posted the halved recipe but maybe I didn't halve the lemon zest and juice?

I just looked in my recipe book where I wrote the ammended for TMX recipe in and it definitely says juice and zest of 1 lemon.

I use a microplane to zest my lemons which works really well.