Smoked Tuna Bucatini w/ Hakka-ish

Smoked Tuna Bucatini w/ Hakka-ish

Smokey, briney fish, complemented by the warm heat of Hakka-ish Chili Crisp, and it’s ready in under 15 minutes.

Serves 1

Prep time: 5 minutes

Cooking time: 10 minutes


  • 1 can of canned tuna - we used Scout Smoked Tuna
  • 100g dried bucatini
  • 1 tsp olive oil
  • 1 garlic clove
  • ½ a lemon
  • 2 tbsp salt
  • Handful of fresh parsley
  • 2 tbsp parmigiano reggiano
  • 2 tbsp Hakka-ish Chili Crisp


  1. Bring a pot of water to a boil and add the salt. Add the pasta and cook 1 or 2 minutes less than the package instructions. 
  2. Heat a pan over a medium heat, and add the olive oil. Thinly slice the garlic, and add to the pan. Cook for 10-15 seconds, and add a ladle of the pasta water. Turn the heat off. 
  3. Open the can of tuna and remove the fish with a fork, reserving the oil. Add to the pan with the garlic, and stir to combine. 
  4. When the pasta is ready, add it to the pan. Turn the heat back up to high and let it come to a boil. Cook for a minute, stirring constantly, to finish cooking the pasta. Roughly chop the parsley and add to the pan, along with the juice of the lemon and half of the Hakka-ish. 
  5. To serve, grate over the parm, and spoon over the remaining Hakka-ish.