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Linguine with Tuna and Lemon
Linguine with Tuna and Lemon is a quick and easy Italian pasta recipe, perfect when you want something fresh, flavorful, and ready in very little time.This simple pasta with tuna and lemon is made with a few basic ingredients: tuna in oil, fresh lemon zest and juice, garlic, extra virgin olive oil, parsley, and black pepper. The result is a light but tasty pasta dish, with the savory flavor of tuna balanced by the bright and fragrant aroma of lemon.
Ingredients
- 350 g linguine pasta - 12 oz
- 160 g tuna in oil - about 6 oz, drained
- 1 organic lemon zest
- ½ lemon juice
- 4 tablespoons extra virgin olive oil
- 1 clove garlic
- fresh parsley - to taste
- salt - to taste
- freshly ground black pepper - to taste
Instructions
- To make creamy and flavorful linguine with tuna and lemon, start by preparing the sauce. Peel the garlic clove. You can leave it whole, so it will be easy to remove later, or finely chop it if you prefer a stronger garlic flavor.
- Pour the extra virgin olive oil into a large skillet and add the garlic. Sauté over low heat for 1 to 2 minutes, until the garlic is lightly golden. Be careful not to burn it.
- Drain the tuna well from its oil and add it to the skillet.
- Break the tuna into pieces with a wooden spoon and let it flavor for a couple of minutes over medium-low heat. It should not cook for too long; it only needs to warm up and absorb the flavor of the garlic and oil.
- Wash the lemon well. Grate the zest directly into the skillet with the tuna, using only the yellow part and avoiding the bitter white pith.
- Add some freshly ground black pepper. Stir, then turn off the heat. If you left the garlic clove whole, remove it at this point.
- Bring a large pot of water to a boil. When the water is boiling, add salt, then add the linguine. Cook the pasta according to the package instructions, but drain it about 2 minutes before the end of the cooking time.
- Just before draining the pasta, reserve a ladleful of the pasta cooking water and add it to the skillet with the tuna and lemon sauce.
- Drain the linguine and transfer them directly to the skillet with the tuna and lemon sauce.
- Turn the heat back on to medium-high. Add the strained juice of half a lemon.
- Toss and stir the pasta vigorously for the remaining cooking time. The linguine should finish cooking in the skillet with the starchy pasta water and lemon juice, creating a light and creamy sauce.
- Turn off the heat. Finely chop the fresh parsley and add it to the skillet.
- Toss everything one last time. Taste and adjust with salt if necessary, keeping in mind that both the tuna and the pasta cooking water are already salty.
- Serve the linguine with tuna and lemon immediately, while hot. Finish each plate with a little more grated lemon zest and freshly ground black pepper, if you like.
Nutrition
Serving: 100gCalories: 497kcalCarbohydrates: 69gProtein: 20gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 14mgSodium: 94mgPotassium: 325mgFiber: 4gSugar: 3gVitamin A: 32IUVitamin C: 22mgCalcium: 38mgIron: 2mg
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