Fettuccine with lemon tuna and capers

Recipes / Fish

Make it fettuccine Friday with this zesty and easy-to-make pasta dish. Not only is this meal budget friendly, its on the table in 25 minutes, too, so you can relax and get set for the weekend sooner

Recipe «Fettuccine with lemon tuna and capers» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 400g dried fettuccine pasta, 1 lemon, 60ml olive oil, 1 x 400g can diced tomatoes, 3 shallots, ends trimmed, thinly sliced , 1 garlic clove, crushed, 1 x 425g can Italian-style tuna in oil, undrained, flaked, 2 tbsp capers, rinsed, coarsely chopped , 1/3 cup chopped fresh continental parsley.

Ingredients:

  • 400g dried fettuccine pasta 
  • 1 lemon 
  • 60ml olive oil 
  • 1 x 400g can diced tomatoes 
  • 3 shallots, ends trimmed, thinly sliced 
  • 1 garlic clove, crushed 
  • 1 x 425g can Italian-style tuna in oil, undrained, flaked 
  • 2 tbsp capers, rinsed, coarsely chopped 
  • 1/3 cup chopped fresh continental parsley 

Instructions

  1. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
  2. Meanwhile, use a zester to remove rind from the lemon. (Alternatively, use a vegetable peeler to peel the rind from the lemon. Use a small sharp knife to remove the white pith from the rind. Cut rind into very thin strips.) Juice the lemon. Heat the oil in a large frying pan over medium heat. Add tomato, shallot and garlic. Cook for 2-3 minutes. Add the lemon juice, tuna, capers and half the parsley. Cook for 5 minutes or until the sauce thickens. Season with pepper.
  3. Add the pasta to the tuna mixture and toss to combine. Divide the pasta mixture among serving bowls. Top with the lemon rind and remaining parsley to serve.