Put a large saucepan of water on the stove, and bring to the boil.
Prepare your ingredients:Flake your tuna into bite-size pieces if necessary.Zest and juice the lemon. Finely chop the dill and garlic.
Add a teaspoon of salt to the saucepan of boiling water and add your pasta, stirring regularly to ensure it does not stick together.Cook the pasta - check the cooking time on the packet, but test the pasta prior to that to make sure it is cooked to al dente.Whilst the pasta is cooking, prepare your sauce.
In a frying pan on a medium heat, melt the butter and add your finely chopped garlic. Stir for 1-2 minutes, being careful to not let the garlic burn;
Add the cream, lemon juice and zest, dill and season with salt and pepper. Cook for 2-3 minutes.
Once the pasta is cooked, reserve a little of the pasta water for later, and drain your pasta well.
Add your cooked pasta to the sauce, and toss through to combine.If you need a little extra liquid, add some of the reserved pasta water.
Add the tuna into the dish. Stir to combine and serve.
I have used linguine for this recipe - any shape of pasta is fine, however, my preference for this sauce is a long pasta.
I have used Port Lincoln Smoke House Tuna for this recipe, however, you can use your preferred tuna of choice, ie: canned or smoked etc. If using regular canned tuna, feel free to use more in the recipe as it will have a more subtle flavour than the smoked tuna.
In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. You may have to adjust your measurements accordingly.
Fresh lemon is preferred here - you'll be using the zest and juice. The taste will be more vibrant than pre-squeezed juice from a bottle.
Be sure to reserve some pasta water in case your sauce is a little thick.
The nutritional information is based on two main course portions of pasta.