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Linguine with Kaffir, Kale and Tuna

Origin: Thailand and Italy

Revisited Stir Fried Kale with Salted Fish, associating with pasta


  • 80 grams of linguine pasta

  • One whole kaffir lime

  • 1 can of tuna

  • Chinese Kale or collard green

  • Seasoning: salt, pepper etc


  • Clean and prepare the shrimp

  • Chop the collard green into 3

  • In a deep pot, boil sufficient amount of water (2/3 of pot)

  • Once boiled, add a tbs of salt

  • Wait for it to reboil

  • Add the linguine and set a timer for 8 minutes

  • Meanwhile, grease a pan with olive oil on medium heat

  • Add the tuna to colour it

  • Add in kale and cook it

  • Once the linguine is cooked, transfer it to the pan

  • Add one bowl equivalent of pasta water

  • Bring the contents of the pan to a simmer, stirring from time to time to avoid sticking

  • Content will thicken as water evaporates

  • Season the pasta with salt and pepper

  • Add in kaffir lime juice

  • Finish with a drizzle of olive oil

  • Remove from pan and serve!



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