Time 10m Number Of Ingredients 9 Steps:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta. Return to the pot to keep warm. In the wide pan, heat the olive oil at medium heat. Then add the garlic and cook until fragrant, about 30 seconds. Stir in the tuna, lemon juice and zest, salt and pepper, and heat through for 1 minute. Add the pasta, capers and 1 tablespoon chopped parsley, and continue to stir until the spaghetti is well coated. Add as much of the reserved pasta water as needed to thin out the sauce. Garnish with remaining parsley and serve warm.
Time 22m Yield 6 Number Of Ingredients 7 Steps:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl; add flaked tuna, feta cheese, red onion, dill, red pepper flakes, lemon zest, and lemon juice to the bowl and toss.
Time 25m Number Of Ingredients 7 Steps:
Cook the pasta in boiling salted water for 8 minutes. Add the beans and cook for a further 3 minutes until both the pasta and beans are just tender. Meanwhile, tip the tuna and its oil into a bowl and flake the fish, keeping the pieces quite large. Stir in the lemon zest, capers, chilli and plenty of salt and pepper. Drain the pasta and beans, return them to the pan and toss with the tuna mixture. Add a little olive oil if you need to moisten everything. Serve the tuna and lemon pasta on its own or with a tomato and onion salad.
Time 35m Number Of Ingredients 11 Steps:
Heat the oil in a saucepan over a medium-low heat. Add the onion and a pinch of salt and fry gently for 7 mins or until softened and turning translucent. Add 350g of the tomatoes, the pasta and veg stock to the pan and bring to the boil, then reduce to a simmer and cook for 15 mins, uncovered, stirring occasionally. The tomatoes should have broken down and the pasta will be just cooked. Add the remaining tomatoes and bubble uncovered on a medium-high heat for 5 mins or until the liquid has reduced. Gently fold through large flakes of tuna, the mascarpone, parmesan, capers, lemon zest and parsley as well as salt and a generous grind of black pepper. Place a lid on the pan and leave to sit for 5 mins before serving in deep bowls.
Yield Serves 2 to 4 Number Of Ingredients 10 Steps:
Place tuna in pasta serving bowl and break it into large bite-size pieces. Add garlic, lemon zest, lemon juice, olive oil, salt, pepper, and capers and stir gently to combine. Set aside to warm to room temperature, or preferably, place the bowl (be sure it’s heatproof) over the pasta pot to warm the ingredients while heating the water. Once the water comes to a boil, remove bowl and set aside. Cook pasta in large pot of boiling salted water until al dente. Drain pasta well and immediately add to sauce in bowl. Sprinkle with parsley and toss. Serve at once with Parmesan cheese. Pass the pepper mill. Recommended pasta: 8 ounces penne rigate, medium shells (conchiglie rigate), rigatoni, or linguine.
Time 20m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Cook pasta in boiling water for 8 minutes. Add beans and cook for a further 3 minutes until both pasta and beans are just tender. Meanwhile, tip the tuna and its oil into a bowl and flake the fish, keeping the pieces quite large. Stir in the lemon zest, capers, chillies and plenty of salt and pepper. Drain the pasta and beans, return them to the pan and toss with the tuna mixture. Drizzle with a little olive oil if mixture seems dry and serve.
Time 25m Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Meanwhile, in a food processor, pulse bread and 1 teaspoon oil until coarse crumbs form. Spread on a rimmed baking sheet; season with salt and pepper. Bake until golden, tossing occasionally, 6 to 8 minutes. Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add lemon zest and juice, parsley, olives, and 1 tablespoon oil; toss, adding enough pasta water to coat. Add tuna; toss gently. Serve sprinkled with breadcrumbs.
Time 25m Yield 6 serving(s) Number Of Ingredients 13 Steps:
Melt butter in a heavy large skillet over medium heat. Add garlic, lemon peel and herbs; cook stirring occasionally approximately 5 minutes, being careful not to burn garlic. Gradually add flour, stir till blended. Gradually add wine, stir till blended. Season with salt and pepper. Stir until sauce thickens, about 1 minute. Mix in tuna, heat through. Place shells in serving bowl, pour sauce over and toss. Garnish with lemon wedges and freshly grated Parmesan cheese.
More about “tuna and lemon pasta recipes”
Yield Serves 2 Number Of Ingredients 5 Steps:
Bring a 4-quart pasta pot three fourths full with salted water to a boil for penne. Mince garlic. Finely grate enough lemon zest to measure 1 tablespoon and squeeze 1 teaspoon juice. Cut basil into thin strips. In a large bowl toss together garlic, zest, juice, basil, and tuna with oil from can. Boil penne until al dente and drain in a colander. Add penne to bowl and toss with salt and pepper to taste.
