LINGUINI WITH GARLIC LEMON TUNA
A light, zesty dish that packs a punch of flavor with minimal effort. Perfect for busy weeknights, it combines tender linguini with a rich, garlicky sauce brightened by fresh lemon and topped with flaked tuna. The savory combination is both satisfying and refreshing, making it the ideal meal for when you need something quick yet special. Pair it with a simple salad, and you’ve got a delicious dinner in no time!
Ingredients
- 8 to 12 ounces linguini or other pasta
- 3 tablespoons olive oil
- 3 garlic cloves thinly sliced
- 2 5 ounce cans tuna drained
- 1 15 ounce can cannellini beans drained and rinsed
- 2 tablespoons lemon juice plus zest if using fresh lemon
- salt & pepper to taste
- 2 tablespoons capers
- 2 tablespoons parsley chopped
Instructions
- Starting with hot tap water, bring a pot of salted water to a boil.
- Assemble the ingredients, then start opening and draining the cans of tuna and beans.
- Add the pasta to the boiling water and cook according to package directions.
- Meanwhile, in a large skillet, heat the olive oil over low heat.
- Add the garlic and cook until fragrant, about 1 minute.
- Add the tuna,beans, lemon juice and zest, salt, and pepper. Gently stir and heat through.
- By now your pasta should be about ready. Reserve ½ cup pasta cooking water, then drain the pasta and immediately add to sauce in the skillet.
- Add the capers and1 tablespoon chopped parsley and toss until the spaghetti is well coated. Addthe reserved pasta water as needed to thin out the sauce.
- Serve warm, garnished with remaining parsley, and pass the pepper mill.
Notes
The most time-consuming variable of this recipe is boiling the water for the pasta. Using better quality tuna improves this dish but use what you have on hand. If you happen to have a fresh lemon laying around, use it, but bottled juice is absolutely fine.
Tried this recipe?Let us know how it was!