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Tuna pasta with capers, lemon and cream
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Enhance tuna pasta with flavorful capers for an extra kick.
Ingredients:
  • 400g pappardelle pasta
  • 42g (1/4 cup) mixed seeds (such as pepitas, sunflower seeds and pine nuts)
  • 18.20 gm olive oil
  • 3 garlic cloves, thinly sliced
  • 40.00 ml baby capers, drained
  • 1 lemon, rind finely grated, juiced
  • 425g can tuna in springwater, drained, broken into chunks
  • 300ml light cream
  • 20.00 ml fresh lemon thyme leaves
  • Shredded parmesan, to serve (optional)
  • Lemon cheeks, to serve
Instructions:
  • Prepare the pasta in a pot of generously salted boiling water according to the package instructions until perfectly cooked. Drain the pasta and place it back in the pot.
  • Heat a non-stick frying pan over medium heat, toast mixed seeds for 2-3 minutes, then set aside. In the same pan, heat oil, then add garlic and capers. Cook for 2-3 minutes. Add lemon rind, tuna, cream, and 2-3 tablespoons of lemon juice. Simmer for 1-2 minutes, then stir in thyme leaves and season.
  • Mix the sauce with the drained pasta. Serve in individual bowls and sprinkle with toasted seeds and Parmesan, if desired. Accompany with lemon wedges.

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