Easy tuna spaghetti with capers and fresh tomato
Another simple yet delicious pasta recipe. If you love healthy Mediterranean flavours, you will adore this one. This tuna spaghetti recipe is quick and quite simple to make using fresh ingredients and canned tuna. If you don't want to use wine, see my link below for alternatives. The anchovies and capers really elevate the flavours, so keep them in. Use the sun ripe cherry tomatoes that are sweet in flavour. Enjoy my easy tuna spaghetti with capers and fresh tomato today.
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Make a restaurant-style sauce at home – Try this lemon caper sauce for salmon (sauce for fish)
Wouldn’t it be nice to make a restaurant-style sauce in the comfort of your own home? Well, you can easily make a lemon caper sauce for salmon in your kitchen in no time at all. Your friends and family will think they are eating at a Michelin star restaurant.
Lemon caper sauce ingredients
0:18 1/2 cup or 125ml of Fresh Lemon Juice (pressed)
0:23 2 tbsp or 30g Honey
0:49 2 tbsp or 24g Butter
0:52 1 tbsp Capers
1:06 Salt to taste
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Tuna lemon pasta recipe
Sometimes you really do not have a lot of time for cooking but you still want to prepare something special. This recipe can help: it's incredibly easy and incredibly tasty, and super fast to prepare.
The main ingredient (with the exception of pasta) is tuna. I do not use canned tuna very often, but when I use it I want a good quality one. I want the tuna to be in extravirgin olive oil (it is more tasty and tender) and the color of the tuna should be vibrant pink/yellow, not a pale white. The lemon zest gives a fresh touch to the recipe.
I also added two ingredients: capers and anchovies. Although they give an extra twist to the recipe and I really recommend them, I would suggest to use them only for older kids or adults as their strong taste might not please young palates.
Enjoy!
ciao, b
If you would like to check the ingredients'list, please have a look at
buonapappa.net
See you next Thursday with another recipe!!!
ciao!
Pan-Seared Tuna Steaks with Lemon-Caper Sauce
You can put this fast, delicious, and healthy pan-seared tuna steaks dish together in one pan. And it is ready in less than 30 minutes. Serve with a Greek salad for a light and refreshing meal.
Enjoy this Pan-Seared Tuna Steaks with Lemon-Caper Sauce with your favorite light and refreshing salad!
Read Recipe Ingredients and Directions:
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Or, if you're a seafood lover and want to eat quality seafood regularly, check out the Wild Alaskan Company.
Both companies will send your order to you!
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▶️ Watch These Videos for More Recipes Inspired by Mediterranean Cuisine! ◀️
Mediterranean Roasted Vegetables
Roasted Artichoke and Mozzarella Salad
Grilled Marinated Asparagus with Gremolata
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How to make lemony tuna, tomato & caper one pot pasta | FoodtasticAtelier
I have been pretty busy and because of that this lemony tuna pasta is a perfeck choise. I it is relatively quick and easy meal that do not compromise in flavour. This tuna pasta is absolutely packed with flavour and the recipe is straight forward and it only takes about a half an hour to make. And prapobly all the ingredients you have on hand, either in the fridge or in the pantry so it really is one of those ‘go to’ meals. The capers in this tuna pasta are responsible for a lot of the flavourand they really carry the day.
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Lemony tuna, tomato & caper pasta
Ingredients
2 tbsp olive oil
1 red onion , finely chopped
250g cherry tomatoes , halved
200g dried pasta (we used rigatoni)
500ml hot vegetable stock
110g cans tuna in olive oil, drained
1 tbsp dried basil
1½ tbsp mascarpone
25g parmesan , grated
2 heaped tbsp capers
½ lemon , zested
small bunch parsley , finely chopped
The most amazing CANNED TUNA PASTA!
FULL RECIPE WRITTEN BELOW ⬇️⬇️⬇️
Tuna pasta is such a great dinner to make when you don't have much in the cupboard. For canned tuna recipe cynics out there - it's time to take a leap of faith! This is seriously tasty, very economical and super fast - it comes together in 15 minutes flat, from start to finish.
PRINT RECIPE:
The most amazing canned tuna pasta
200g / 7oz spaghetti, or other thin long pasta
1 tbsp cooking salt, for cooking pasta
TUNA SAUCE:
285g/ 10 oz (approx) canned tuna in oil*, drained, oil reserved (pasta can take more or less, I use 3 x 95g/3.5oz cans)
2 clove garlic, finely minced
2 anchovy fillets*, minced (sub 1 tsp paste)
1/2 tsp chilli flakes/red pepper flakes (can skip)
2 tsp baby capers (or finely chopped pickles)
1 tbsp parsley, finely chopped (ok to skip)
1 tsp lemon zest
2 tbsp lemon juice (sub 1 tbsp apple cider or sherry vinegar)
1/4 tsp cooking/kosher salt
1/4 tsp black pepper
1. Cook pasta in 3L/3 qts boiling water with the 1 tbsp salt. Just before draining, scoop out ~1 cup pasta cooking water, then drain the pasta.
2. In the same pot, heat the reserved oil from the tuna cans over medium heat. Cook garlic, anchovies and chilli flakes for 1 min. Add pasta, capers and 1/3 cup of reserved pasta water*. Toss using 2 spatulas for 2 min. Add tuna, parsley, lemon zest, juice, salt and pepper. Toss gently to mix through – try to keep some tuna chunks. Serve immediately!
Notes
* Not all tuna is created equal. The more you pay, the better. Not end of world if you skip anchovies AS LONG as you’re using the oil from tuna cans. If pasta cools down and is no longer hot and slippery with sauce, add splash of extra reserved pasta water then toss on stove until it reheats and becomes slick with sauce again.