LEMON SPAGHETTI WITH TUNA AND ANCHOVY BREADCRUMBS.

This is a family favourite in The Manor. Ingredients......500gm of dried spaghetti, 185ml of canola/ rice bran oil, 8 anchovy fillets, drained and chopped, 1 cxup of breadcrumbs, 3 tuna steaks, 2 medium sized lemons, 3 spring onions, finely sliced, 2 tbs of minced garlic, 1/2 cup of finely chopped fresh flat leafed parsley, 1/2 cup of finely chopped fresh basil, cracked blacck pepper to taste. Cook the pasta in a large saucepan of salted boiling water, until 'al dente'. Drain and return to the saucepan,lightly spray with cooking oil, cover and set aside. Heat 2 tbs of the oil in a large frying pan over a medium heat. Add the anchovies until they break down. Add the breadcrumbs and cook until golden and crisp, remove to a glass bowl. clean out the pan with paper towel. Add 1 tbs of the remaining oilto the pan and heat over a medium heat. Cook the tuna steaksfor 3- 4 minutes on each side, then transfer to a plate and cover loosely with foil to keep warm. Slice the lemons and remove any pips, place the unpeeled lemon slices in your processor and process to a mulch. Now combine the remaining oil in a large bowl with spring onions, garlic, parsley and basil. season with cracked black pepper. Add the drained pasta and toss well to combine. Break the tuna steaks into bite size pieces and add to the pasta mix, toss gently to incorporate. Divide the lemon spaghetti and tuna mix between serving plates and sprinkle with anchovy breadcrumbs. This is delicious and can be served warm or at room temperature with a mixed leaf salad.