Spaghetti with Tuna,Egg & Rocket

• 400g spaghetti
• 185g can of tuna in oil (preferably olive oil)
• 3 Tbsp caper
• zest of 1 lemon
• 1 red chilli, thinly sliced
• 2 spring onions, finely sliced
• 1 handful rocket leaves
• 4 eggs
• S+P
• extra virgin olive oil for "dribbling over" - if possible lemon infused
  

1. Add the eggs to a pot of cold water, bring to the boil & boil for 3 minutes. Place in cold water.
2. Cook spaghetti.
3. Whilst spaghetti & eggs cooking/cooling prepare, gather ingredients above.
4. Divide spaghetti evenly in 4 plates.
5. Top with rocket & other seasonings. Place a peeled roughly chopped egg on top & drizzle with extra virgin olive oil. If eggs are cooked just right they should be runny.

A great meal for after work!

Herbed Potato Salad

from NZ Herald Viva section - very scrummy & just what we need with summer & BBQ time

• 500g waxy potatoes - depending on size halved or quartered - cook lightly & cool
• 3 gherkins finely diced
• 1 Tbsp capers
• 1 small red onion finely sliced
• 2 Tbsp fresh herbs finely chopped (dill, chervil or Italian parsely)
  

Mix the following ingredients separately

• 2 Tbsp creme fraiche
• 2 tsp wholegrain mustard
• 1 Tbsp fresh lemon juice
  
• 1 tsp finely grated lemon zest
• salt & pepper

Combine all gently & refrigerate before serving