Tuna, Lemon and Caper Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 can (6 ounces) tuna (chunk or solid in olive oil), drained1 large garlic clove, finely choppedgrated zest of 1 medium lemon2 tablespoons fresh lemon juice1/4 cup fruity olive oil1/2 teaspoon salt, or to tastefreshly ground black pepper2 tablespoons capers, drained1/4 cup fresh flat-leaf parsley, choppedfreshly grated Parmesan cheese
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.
Serving Size: 2-4
Number of Servings: 3
Recipe submitted by SparkPeople user EYELEEN_70.
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.
Serving Size: 2-4
Number of Servings: 3
Recipe submitted by SparkPeople user EYELEEN_70.
Nutritional Info Amount Per Serving
- Calories: 422.0
- Total Fat: 19.0 g
- Cholesterol: 34.1 mg
- Sodium: 345.1 mg
- Total Carbs: 43.1 g
- Dietary Fiber: 1.2 g
- Protein: 20.3 g
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