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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Lever-press citrus juicer — maximum juice, no seeds
Record your recipes and experiments — organized cooking journal
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Cook the pasta in a large saucepan of boiling salted water according to package directions. Drain; return to the pan. Meanwhile, heat the tuna oil and olive oil in a large nonstick skillet on medium heat. Add the garlic and chili peppers; cook, stirring, until fragrant. Add the tuna and flake into chunks. Remove from the heat, then add the lemon juice. Add the tuna mixture and arugula to the hot pasta. Season with salt and black pepper to taste; toss gently to combine. Serve with lemon wedges, if desired.