This vibrant recipe highlights La Genuina’s lemon fusilli, naturally flavoured with lemon essential oil and turmeric. Paired with yellowfin tuna, olives, and red pepper drops, it’s a zesty, Mediterranean-inspired dish full of punchy flavour.
Serves 4-6
500g La Genuina fusilli limone
2-3 Tbsp Salvagno pitted olives in oil
2 Tbsp Sabarot red pepper drops
3 x 70g Callipo yellowfin tuna in olive oil, drained
Fresh parsley, chopped
Pons lemon extra virgin olive oil
Forvm Chardonnay vinegar
Sal de Añana spring salt
Black pepper
Cook the fusilli in a large pot of salted boiling water for 8-10 minutes or until al dente. Drain and transfer to a large bowl.
Gently mix through the olives, red pepper drops, and drained tuna. Add chopped fresh parsley to taste.
Finish with a generous drizzle of lemon EVOO and a splash of Chardonnay vinegar. Season with salt and pepper. Toss gently and serve warm or at room temperature.
