Pasta

Lemon Tuna Pasta

The tuna goes in off a hard boil so it stays in chunks. Lemon and a little pasta water make the sauce. There is no cream in this one.

Prep: 5 minutesCook: 15 minutesServes: 4

Ingredients

• 12 ounces dried pasta
• 3 tablespoons olive oil
• 3 garlic cloves, sliced
• 2 cans (5 ounces each) tuna, drained
• 1 lemon, zest and juice
• Salt and black pepper
• Optional: a pinch of dried herbs, or a handful of parsley

Instructions

1. Boil the pasta in salted water until just tender. Save 1 cup of the cooking water, then drain.
2. Warm the oil in a wide pan. Add the garlic and stir about 1 minute.
3. Take the pan off the heat. Add the tuna and break it into chunks.
4. Add the pasta, the lemon zest and juice, and about 1/3 cup of the pasta water. Toss over low heat until glossy.
5. Taste. Canned tuna is salty, so you may only need pepper. Stir in the herbs if you have them.

Substitutions

• Tuna: canned salmon, or leftover chicken torn into pieces.
• Lemon: 1 teaspoon mild vinegar, not a big splash.
• Parsley: a pinch of dried oregano, added with the garlic.

Storage

Refrigerate up to 2 days. Reheat gently with a splash of water. Add a few fresh drops of lemon if the taste has gone quiet.

Related: Garlic spinach pasta, Black bean tacos.