Lemon Fettuccine with Tuna and Capers
Lisa G. Sweet Pantry Gal
Anytime I can add citrus to a dish, I do. I love citrus and tuna. A nice change.
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- 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
Add lemon strips continue cooking til they curl. 1min.
Useing slotted spoon remove lemon and capers to drain on paper towel.
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.