Creamy Tuna Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
340g (12 oz) dried linguine pasta
02 -
1 cup reserved pasta cooking water
→ Sauce Base
03 -
2 tablespoons unsalted butter
04 -
3 spring onions/scallions, finely chopped
05 -
2 cloves garlic, finely chopped
06 -
1¼ cups (300ml) heavy cream
→ Flavorings & Protein
07 -
3 teaspoons lemon zest
08 -
2½ tablespoons lemon juice
09 -
2 tablespoons fresh flat-leaf parsley, finely chopped
10 -
2 tablespoons fresh dill, finely chopped
11 -
370g (13 oz) tinned tuna in spring water, drained
12 -
Sea salt and freshly ground black pepper, to taste
# Instructions:
01 -
Bring a large pot of water to boil. Salt water and cook pasta until al dente. Reserve 1 cup pasta water before draining.
02 -
In a large, deep frying pan over medium-high heat, melt butter and cook spring onions for 3-5 minutes. Add garlic and cook 1-2 minutes more.
03 -
Add cream, lemon juice, and zest. Bring to simmer and cook 3-4 minutes.
04 -
Stir in tuna, dill, and parsley. Break up large tuna chunks with a wooden spoon. Season with salt and pepper.
05 -
Add cooked pasta to the sauce, tossing to combine. Add reserved pasta water as needed to reach desired consistency. Adjust seasoning to taste.
# Notes:
01 -
Best served immediately
02 -
Leftovers can be stored for up to 3 days
03 -
Not suitable for freezing