Tuna Linguine with Capers
This quick and easy Tuna Linguine with Capers is a delicious seafood pasta dish that combines the flavors of tuna, capers, and lemon in a light, flavorful sauce.
Equipment
- Large pot for boiling pasta
- Large skillet
- Wooden spoon
- Colander
- Zester or grater
- Juicer
Ingredients
- 8 oz linguine
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 can (5 oz) tuna in olive oil, drained
- 2 tbsp capers drained and rinsed
- 1/4 cup white wine dry
- 1 lemon zested and juiced
- 1/4 cup fresh parsley finely chopped
Instructions
- Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Add the drained tuna to the skillet, breaking it into chunks with a wooden spoon. Cook for 2-3 minutes, stirring occasionally.
- Stir in the capers, white wine, lemon zest, and lemon juice. Let the sauce simmer for 3-4 minutes to allow the flavors to meld.
- Add the cooked and drained linguine to the skillet with the tuna sauce. Toss well to coat the pasta, adding reserved pasta water as needed to achieve the desired sauce consistency.
- Remove from heat and stir in the chopped parsley. Season with salt and pepper to taste.
- Serve immediately, garnished with additional parsley and grated Parmesan cheese if desired.
Notes
Chef's Tips:
• For a creamier sauce, add a splash of heavy cream or a dollop of mascarpone cheese.
• Avoid overcooking the pasta to maintain the perfect al dente texture.
• Serve with a simple green salad and crusty bread for a complete meal.
Food Safety:
• Ensure tuna is fully cooked to an internal temperature of 145°F (63°C)
• Store leftovers in the refrigerator within 2 hours of cooking and consume within 3 days