Fettuccine with Tuna Fritter

'Boil 2.5 liters of water in a large pot and add 1/2 teaspoon of salt.'

'Cook the farfalle pasta until al dente (about 5 minutes).'

'Drain and reserve.'

'Boil 2 liters of water in another large pot.'

For the fritter: While this is happening, blend all ingredients in a processor or blender to obtain a uniform paste.'

'Use a spoon to shape the paste into small balls and place them in the boiling water.'

'Cook until they rise to the surface, then remove with a skimmer and transfer to a bowl.'

'Cover with plastic wrap and reserve.'

For the sauce: Melt the butter in a large pot over medium heat.'

'Add the freshly squeezed lime juice, ground black pepper, chopped parsley, and cooked farfalle pasta

Mix gently and add the tuna fritters.'

'Transfer to a serving dish and serve immediately.'

'628 calories per portion'