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Tuna pasta

English25 min

Tuna pasta

Pasta, tuna, lemon, and capers.

LunchDinnerBudgetEasy

Keeps: Fridge 2d · Don't freeze. Eat cooked fish within 2 days. Don't refreeze it after it has been thawed.

Prep10 min
Ingredients7
Cook15 min

4

servings

Cup math
  • 1 cup16 tbsp · 48 tsp · 237 ml
  • 1 tbsp3 tsp · 15 ml
  • 1 tsp5 ml
  • 1 lb16 oz · 454 g
  • 1 oz28 g
  • 1 L1000 ml · 4.2 cups
  • 1 kg1000 g · 2.2 lb
  • 1 pint2 cups · 473 ml
  • 1 quart4 cups · 946 ml
  • 1 gallon4 quarts · 16 cups · 3.8 L
  • 1 stick butter1/2 cup · 8 tbsp · 113 g

Per serving

494

Calories

1,976 kcal in this batch

Protein

29.5 g

Fat

12.2 g

Carbs

65.6 g

Per serving stays put. Amounts follow the headcount.

Ingredients

Store list7

Check what you already have. Copy, download, or email the rest.

Email list

  • Garlic

    Garlic powder · 1/8 tsp per clove. A clove you do not have. Not a match for roasted garlic.

  • Lemon

    Lime · 1:1. Same acid, a different perfume.

    Vinegar · half as much. Add it at the end. It is sharper than lemon.

Method

  1. 1

    Boil the pasta in salted water until just tender.

  2. 2

    Drain it and keep a cup of the water.

  3. 3

    Warm the oil and the garlic.

  4. 4

    Add the tuna, the capers, and the lemon.

  5. 5

    Toss in the pasta.

  6. 6

    Add pasta water until it coats.

  7. 7

    Salt it.

Cook's notes

Drain the tuna. Do not buy it packed in water if oil is already in the can you have. Use what you have.

My notes

Only you can see these. A reminder to add lemon, or hold the chile.

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