Italian Tuna Pasta
300g / 12 oz fusilli / rotini pasta
400g tuna (in water or extra virgin olive oil, doesn’t matter)
1 large lemon
2-3 tbsp capers (I usually double or triple this, but only because I love capers)
120g / 5 oz arugula
Small bunch parsley
Extra virgin olive oil
Start boiling the water for the pasta. Add extra virgin olive oil to a large pan over medium high heat. If you’re using tuna in water, strain all of the water out and add more of the extra virgin olive oil. Break the tuna into pieces as small as possible.
Add the zest of the lemon as well as the juice. Mix well and add the parsley and capers. Salt, pepper, and let simmer for 5 mins. Cook the pasta in lightly salted water until al-dente.
Drain the pasta and add it to the pan, reserving some pasta water, as well as the arugula. Stir and cook until the arugula is warmed and slightly wilted. Adjust thickness with pasta water as desired.
Serve warm and add more capers as needed. They really shine in this dish.
This citrus forward tuna pasta was shown on a Youtube channel called ‘Vinchenzo’s Plate’. This simplistic dish highlights tuna, lemon, and bitter greens over pasta for a very light and refreshing meal. Very quick to put together, and uses mostly shelf stable ingredients. The capers add a nice heterogeneity to the dish.