Tuna, Lemon, and Caper Sauce

Tuna, Lemon, and Caper Sauce
Tuna, Lemon, and Caper Sauce
Canned tuna sparked with lemon and capers creates a superb sauce that complements many pasta shapes — penne, shells, or linguine, to name only a few. I prefer solid-pack tuna in olive oil for the best flavor and texture. I sometimes add a small handful of unpitted black olives — Kalamata or Gaeta — and a large, ripe tomato, seeded and diced, for a delicious variation. Italians would never serve cheese with fish, but you have my permission to break the rules!
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 2 to 4
Italian Sauce Pasta Tuna Capers
  • freshly ground black pepper
  • 2 tablespoons fresh lemon juice
  • freshly grated parmesan cheese
  • 1/2 teaspoon salt, or to taste
  • 1 large garlic clove, finely chopped
  • Carbohydrate 3 g(1%)
  • Cholesterol 15 mg(5%)
  • Fat 14 g(22%)
  • Fiber 1 g(3%)
  • Protein 9 g(18%)
  • Saturated Fat 2 g(10%)
  • Sodium 209 mg(9%)
  • Calories 167

Preparation 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. Joie Warner's No-Cook Pasta Sauces

Preparation 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. Joie Warner's No-Cook Pasta Sauces

Rum Cake I?
Stuffed Blueberry French Toast?
Foodie Friday: Pasta Bolognese {Gluten-Free}?
Chickpea Tacos?
Privacy policy