Homemade shortcakes are the icing-on-the-cake for fresh berries. Making shortcakes is similar to biscuits or…
Tuna, Capers, Lemon Pasta
Move over tuna casserole! This stove-top tuna pasta made with pantry ingredients can be on the table in about 30 minutes. Canned albacore tuna. Onion. Garlic. Capers. Olive oil, Lemons. Dry pasta. You just might have all the ingredients right now!
Plan on being generous with the olive oil. The tuna and pasta absorb a lot. Consider the olive oil a healthy addition and it tastes good too! When I have preserved lemons, I mince them instead of using fresh lemon. Either way, the lemon, capers and olive oil make a sophisticated tuna noodle entrée. Let me know if this becomes your go-to tuna recipe!
Recipe credit to my sister Anita Lischak who never spends too much time in the kitchen and always serves a tasty meal to visitors. 🙂
Tuna, Capers, Lemon Pasta
Use the widest frying pan you have for sauteing. I use my 12-inch cast iron skillet. If your pan is smaller, plan on pouring the tuna mixture into the pasta cooking pot after draining the pasta.Note that albacore tuna is the recommended type of tuna.
Servings: 4 to 6
Ingredients
- 1/2-3/4 cup extra virgin olive oil, divided use
- 1 large onion, 10-12 oz., thinly sliced from stem to root end I try to slice no more than 1/4-inch wide strips
- 4-5 cloves garlic, peeled and thinly sliced or chopped
- 2 cans (5 oz. each) albacore tuna in oil or water. Drain water; drain oil if desired
- 1 jar (7 oz.) capers with brine, do not drain (about 2/3 cup capers plus 1/4 cup brine) less if you choose, but I think this is just right!
- about 1/2 lemon, zested and juiced (I use Meyer lemon which are a little less tart), or 2-4 Tbsp. minced preserved lemon Ottolenghi Preserved Lemons: Must-Have Kitchen Staple – OMG! Yummy
- 1/8-1/4 tsp. red pepper flakes
- 8-12 ounces dry pasta such as bowties or medium shells, uncooked (I use 8oz. and add more vegetables)
- 12 ounce package broccoli florets, chopped cruciferous vegetables (from Trader Joe's), or other bite-size vegetables. Shredded kale is also good.
Instructions
- START heating water in a large pot (5-6-quart size) for cooking pasta. Add 1 tablespoon salt if desired.
- ADD 2 tablespoons olive oil to a large skillet over medium heat. Add onion and garlic; cook over medium heat stirring frequently until very soft, about 10 minutes. It's ok if it lightly browns.
- STIR in tuna and capers with all the brine. Break up tuna into small pieces using the back of a spoon.
- ADD 1/2 cup olive oil, lemon zest and juice , or preserved lemon, and red pepper flakes.
- COOK over medium-low heat until mixture is thoroughly heated and tuna breaks down slightly, adding additional olive oil if it looks dry. The mixture should have a moist saucy consistency. Taste and adjust lemon zest and juice as desired. And decide if you want all the capers if you didn't add the whole jar 🙂
- Meanwhile, BOIL pasta according to package directions. If adding vegetables, stir them into the pasta cooking water the last 2-3 minutes of cook-time. Reserve 1/2 cup water before draining pasta.
- ADD drained pasta and vegetables to tuna (or tuna to pasta in pasta pot). Stir to combine, adding a little pasta water if desired, or even a little more olive oil for moisture. Serve immediately, or hold briefly over low heat. The serving pictured below is made with a a tubular pasta called Gigli, and a package of shredded cruciferous vegetables. Both from Trader Joe's.
This tuna/pasta recipe is right up my alley. I have all the ingredients. Question: How many servings does the recipe make? I’ll be reducing it for 2 servings (will use leftover tuna for a sandwich).
The recipe makes a generous 4 servings, or if you remember from your Golden Grain days Rita, 2oz. pasta per serving would mean the recipe makes 6 servings. Bernie and I make two meals out of it — we’re having it as leftovers tonight! It reheats in the microwave just fine. If you make half the recipe, use a 9-10-inch skillet so there isn’t so much evaporation of the liquid.