Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print
Lemon pepper tuna pasta
A noodle dish inspired by the flavors and colors of the Mediterranean. It's both a quick, easy and filling meal for busy weekdays, and a delectable crowd pleaser to serve when there's company. Best with
garlic and herb toast
.
Course
Main Course
Cuisine
Mediterranean-inspired
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
6
people
Author
Connie Veneracion
Ingredients
250
grams
pasta
salt
3
tablespoons
olive oil
3
tablespoons
butter
1
onion
peeled and thinly sliced
8
cloves
garlic
peeled and crushed
12 to 18
cherry tomatoes
halved or quartered depending on their size
1
large
green bell pepper
cored, deseeded and diced
200
grams
fresh mushrooms
shimeji is used here but feel free to substitute your preferred variety
1 ½
teaspoons
lemon pepper seasoning
2
heaping tablespoons
capers
drained
1
can
tuna chunks in brine
drained; brine reserved
2
tablespoons
lemon juice
¼
cup
grated Pecorino
plus more to garnish
¼
cup
chopped parsley
plus more to garnish
lemon wedges
to serve
Instructions
Boil water in a pot, add two tablespoons salt and cook the pasta.
While the pasta cooks, in a shallow pan, heat the olive oil and butter.
Saute the onion and garlic in the olive oil-butter mixture until softened and aromatic.
Add the bell pepper, tomatoes and mushrooms, and sprinkle in the lemon pepper seasoning. Cook, tossing, for about two minutes.
Scoop out the pasta and dump into the pan.
Drizzle the reserved tuna brine over the noodles and toss thoroughly.
Add the tuna chunks and toss to distribute.
Stir in the lemon juice.
Toss in the grated Pecorino and chopped parsley.
Taste and add more salt or lemon juice, or both, for a good balance of flavors.
Ladle the lemon pepper tuna pasta into bowls, garnish with more grated Pecorino and chopped parsley, and serve with lemon wedges on the side.