Pasta with Lemon, Tuna, and Capers

July 17, 2011 § Leave a comment

J: So today’s recipe is a really simple one, but still well worth making.  It’s got a lot of fresh, bright flavors, and it’s super easy but also elegant enough that if you wanted you could throw it together for a dinner party or something.  Erik and I made it once before, a few months ago, some day that we were struggling for dinner ideas and decided to just make a quick pasta.  We had all the ingredients already so it was only a matter of cooking up the pasta and throwing everything together.

fresh summery pasta

This also uses one of my favorite food combinations: lemon and capers.  The acidity of the lemon sets off the saltiness of the capers just perfectly, and the tuna comes in to play very nicely with all the other ingredients as well.  Give it a try!

Pasta with Lemon, Tuna, and Capers
1/2lb pasta, your choice (we used penne)
8oz tuna
juice from 1/2 lemon
2-3 tsp capers
2 tbsp cilantro, minced
Asiago cheese, for sprinkling

all you need, minus pasta + cheese

So, this is a really straightforward recipe.  Almost laughably so.  Step 1: cook your pasta.  Don’t forget to salt the water!

earthshattering, i know

While that’s cooking, chop your cilantro and get your lemon prepped.  You can either squeeze out the juice in a bowl beforehand, to just pour over the pasta when it’s ready, or you can squeeze the juice directly over the pasta (if you do that one, be careful of lemon seeds finding their way into your food).

awaiting the penne

When your pasta is finished cooking, drain and toss with a tiny bit of olive oil to make sure it doesn’t stick together.  Transfer to a serving bowl or dish.

Add the lemon juice, cilantro, capers, and tuna.  Mix everything together thoroughly, grate some cheese on top, and add some garnishes — a lemon slice and a nice sprig of cilantro will do just fine.

Serve up and enjoy!

ready for the eating


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