Pasta With Tuna Lemon Recipes

GARLIC LEMON TUNA PASTA

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.

PASTA WITH TUNA, CAPERS AND LEMON

Steps:

• Mince together the onion, garlic and capers in a food processor or mini-chopper. The mixture should be finely chopped.
• Pour 1 tablespoon of the olive oil from a can of tuna into a large saute pan. Heat oil, stir in minced onion mixture and cook until onion softens. Add the tuna to the pan, with the oil in the can. Red pepper flakes (1/2 teaspoon) can also be added at this point if desired. Flake the tuna with a fork and continue to cook over medium heat for 2 minutes.
• Stir in the oregano, lemon juice and salt and pepper to taste. Set aside and keep mixture warm. If making sauce in advance, transfer to a jar and refrigerate. Reheat when ready to use. This also makes a great sandwich filling.
• Cook pasta in boiling, salted water. Drain, reserve 2-3 tablespoons cooking water. Transfer pasta and water to saute pan. Raise heat to medium high and stir everything together until heated through. Sprinkle with parsley and serve.

PASTA WITH GARLIC, LEMON, CAPERS, AND TUNA

Steps:

• In a skillet large enough to hold the pasta, heat the oil, 1 1/2 teaspoons of the garlic, the red chile pepper flakes, and capers over medium heat until fragrant (but not browned), about 1 minute.
• Add the wine and bring to barely a simmer; cook for 1 minute.
• Add the tuna and salt to taste and sauté over low heat for 1 minute.
• Toss the tuna-caper mixture with the remaining 1 1/2 teaspoons of minced garlic, the parsley, lemon zest, butter, cooked pasta, and as much of the reserved pasta cooking water as needed to form a creamy sauce that coats the pasta. Season with freshly ground black pepper and serve immediately.

SPAGHETTI WITH TUNA, LEMON, AND BREADCRUMBS

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.

TUNA PASTA WITH LEMON CREAM SAUCE

Steps:

• Cook your pasta according to directions, drain and reserve 2 tablespoons of the cooking water.
• Return the pasta and cooking water to the saucepan and set aside.
• Heat the oil in a small saucepan over medium-high heat.
• Add the flour.
• Cook, stirring for 30 seconds, then remmove from the heat.
• Slowly add the lemon juice, stirring and bring to the boil over medium heat.
• Allow to cool a little, then add the cream.
• Add the cream mixture, tuna, olives, capers, parsley, 3/4 of the lemon rind, and salt and pepper to the pasta.
• Toss over a low heat until well combined.
• Spoon into serving bowls and sprinkle with the remaining lemon rind.

TUNA & LEMON PASTA

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.