Lemon Fettuccine with Tuna and Capers

Lisa G. Sweet Pantry Gal


Another tuna casserole. Not the normal tuna noodle casserole.
Anytime I can add citrus to a dish, I do. I love citrus and tuna. A nice change.

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★★★★★ 1 vote
30 Min
Pan Fry


lemon washed well
1/4-1/2 c
olive oil
1/4 c
small capers rinsed and patted dry
garlic cloves
2 can(s)
12oz chunk like tuna in water well drained
1/8 tsp
red pepper flakes
fresh ground pepper
1 lb
fettuccine pasta
fresh leaf parsley


Step 1 Direction Photo

1Bring well salted water to boil for fettuccine. Saving 1/2 cup pasta water for sauce if needed.

Step 2 Direction Photo

2Useing vegtable peeler shave strips of lemon zest. Save 2 teaspoons of lemon juice.

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3Add 1/4 cup oil to large saute pan, heat and add capers on medium heat, till browned slightly. About 3-5 min.
Add lemon strips continue cooking til they curl. 1min.
Useing slotted spoon remove lemon and capers to drain on paper towel.

Step 4 Direction Photo

4Add more olive oil to pan med low. Add garlic 1-2 min. til slightly brown.
Add tuna and pepper flakes breaking up tuna heat for 2min.
On medium heat toss in drained adente pasta and some pasta water,2tbls oil, stir and add lemon juice continue to cook and toss til well mixed and heated through.

Step 5 Direction Photo

5Put pasta on platter garnish with capers, lemon curls, parsley and a drizzle of olive oil.
Serve immediatley.

About this Recipe

Course/Dish: Fish, Pasta
Main Ingredient: Pasta
Regional Style: Italian
Other Tags: Quick & Easy, Healthy