Tuna and Lemon Creamy Pasta Recipe
Introduction
This Tuna and Lemon Creamy Pasta is a bright and flavorful dish that combines the freshness of lemon and parsley with the richness of cream and tuna. Perfect for a quick lunch or a light dinner, it’s easy to prepare and delicious to enjoy.
Ingredients
- 350 g linguine (or other pasta)
- 180 g canned tuna
- 1 small bunch of flat-leaf parsley
- 1 organic lemon
- 1 finely chopped shallot
- Capers, to taste
- 20 cl cream
- Grated parmesan, to serve
- 4 quail eggs (optional)
- Salt and pepper, to taste
- Olive oil
Instructions
- Step 1: Cook the quail eggs in hot water for 4 minutes, then peel and set aside. Meanwhile, heat a large pot of salted water to cook the pasta.
- Step 2: Chop the washed and dried flat-leaf parsley and place it in a salad bowl. Crumble the drained tuna over the parsley. Add the lemon zest, lemon juice, and finely chopped shallot. Mix well. You can gently heat this mixture in a pan with a drizzle of olive oil or leave it cold.
- Step 3: Cook the linguine according to package instructions until al dente, then drain.
- Step 4: Mix the cooked pasta with the tuna preparation. Add the cream and stir until everything is combined.
- Step 5: Serve garnished with capers, hard-boiled quail eggs (if using), and grated parmesan. Season with salt and pepper to taste. Enjoy!
Tips & Variations
- For a lighter version, swap cream for Greek yogurt or a mixture of cream and milk.
- If quail eggs are unavailable, use regular boiled eggs or omit entirely.
- Add a pinch of chili flakes for a subtle heat boost.
- Use fresh tuna steak, lightly seared, instead of canned for a more luxurious twist.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of cream or water to loosen the sauce if it has thickened.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta?
Yes, linguine works well, but you can use spaghetti, fettuccine, or any pasta shape you prefer.
Is it necessary to heat the tuna mixture?
No, you can serve it cold or gently warm it in a pan with olive oil before mixing with the pasta, depending on your preference.
PrintTuna and Lemon Creamy Pasta Recipe
This Tuna and Lemon Creamy Pasta is a bright and flavorful dish combining the zestiness of lemon, the creaminess of fresh cream, and the delicate taste of tuna. Enhanced with fresh parsley, capers, and optional quail eggs, it offers a refreshing twist on traditional pasta that’s perfect for a light yet satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Pasta
- 350 g linguine or other pasta
- Salt (for pasta water)
- Olive oil (for cooking and drizzling)
Tuna Mixture
- 180 g canned tuna, drained
- 1 small bunch flat-leaf parsley, washed and chopped
- 1 organic lemon (zest and juice)
- 1 finely chopped shallot
- Capers (to taste)
- 20 cl cream
- Salt and pepper (to taste)
Garnishes (optional)
- 4 quail eggs
- Grated parmesan cheese
Instructions
- Cook Quail Eggs: Place the quail eggs in boiling water and cook for 4 minutes. Once done, peel them carefully and set aside. This will add an elegant protein component to your pasta.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain the pasta well once cooked.
- Prepare Tuna Mixture: In a salad bowl, combine the chopped flat-leaf parsley, drained tuna, lemon zest, freshly squeezed lemon juice, and finely chopped shallot. Mix all ingredients thoroughly. At this stage, you may warm the mixture gently in a pan with a drizzle of olive oil for a few minutes or leave it cold if preferred.
- Combine Pasta and Tuna Mixture: Add the hot cooked pasta into the tuna mixture. Pour in the cream and toss everything together until the pasta is evenly coated with the creamy, lemony sauce.
- Serve: Transfer the creamy pasta onto serving plates. Garnish with capers, grated parmesan, and the peeled quail eggs if using. Season with salt and pepper to taste and enjoy your vibrant, creamy pasta dish.
Notes
- You can substitute linguine with other pasta types like spaghetti or fettuccine according to preference.
- For a lighter option, use light cream or substitute with crème fraîche.
- Quail eggs are optional but add a gourmet touch and extra protein.
- The lemon zest and juice provide a fresh brightness; adjust according to personal taste for more or less tang.
- If you prefer a more intense flavor, gently warming the tuna mixture in olive oil releases the aromatics better.
- Capers add a nice salty burst that complements the cream and lemon well—don’t omit if possible.
Keywords: tuna pasta, creamy pasta, lemon pasta, quick pasta recipe, Italian pasta, linguine recipe, seafood pasta, easy dinner
