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.


★★★★★ 1 vote

30 Min
Pan Fry


  • 1
    lemon washed well
  • 1/4-1/2 c
    olive oil
  • 1/4 c
    small capers rinsed and patted dry
  • 3
    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

How to Make Lemon Fettuccine with Tuna and Capers


  1. Bring well salted water to boil for fettuccine. Saving 1/2 cup pasta water for sauce if needed.
  2. Useing vegtable peeler shave strips of lemon zest. Save 2 teaspoons of lemon juice.
  3. Add 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.
  4. Add 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.
  5. Put pasta on platter garnish with capers, lemon curls, parsley and a drizzle of olive oil.
    Serve immediatley.

Printable Recipe Card

About Lemon Fettuccine with Tuna and Capers

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

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