Tuna, Lemon, And Caper Sauce
Serves: 4
Gabriella Kub
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
53
Sourness
41
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
170 g
Tuna Chunk1 large
Garlic (clove, finely chopped)2 tbsps
Lemon Juice (fresh)1 tsp
Salt (to taste)2 tbsps
Capers (drained)Directions:
1
Place tuna in pasta serving bowl and break it into large bite-size pieces
2
Add garlic, lemon zest, lemon juice, olive oil, salt, pepper, and capers and stir gently to combine
3
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
4
Once the water comes to a boil, remove bowl and set aside
5
Cook pasta in large pot of boiling salted water until al dente
6
Drain pasta well and immediately add to sauce in bowl
7
Sprinkle with parsley and toss
8
Serve at once with Parmesan cheese
9
Pass the pepper mill
10
Recommended pasta: 8 ounces penne rigate, medium shells (conchiglie rigate), rigatoni, or linguine
11
Place tuna in pasta serving bowl and break it into large bite-size pieces
12
Add garlic, lemon zest, lemon juice, olive oil, salt, pepper, and capers and stir gently to combine
13
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
14
Once the water comes to a boil, remove bowl and set aside
15
Cook pasta in large pot of boiling salted water until al dente
16
Drain pasta well and immediately add to sauce in bowl
17
Sprinkle with parsley and toss
18
Serve at once with Parmesan cheese
19
Pass the pepper mill
20
Recommended pasta: 8 ounces penne rigate, medium shells (conchiglie rigate), rigatoni, or linguine