- Special Pricing
Keep tuna on hand for quick, last-minute pasta sauces. Lemon zest, lemon juice, and tons of fresh herbs brighten this one. Though Italian cooks stick to canned tuna for this kind of sauce, you might try it with fresh tuna steaks, seared and sliced.
WINE RECOMMENDATION: Wines of Italy's Alto Adige show a strong Germanic influence due to the region's proximity to Switzerland. Try a flowery, lime-scented Müller-Thurgau for a refreshing change from the ordinary.
- 3/4 cup walnuts, chopped
- 1 pound linguine
- 1/3 cup olive oil
- 4 cloves garlic, minced
- 2 6-ounce cans tuna packed in oil
- 2 teaspoons grated lemon zest (from 2 lemons)
- 2 teaspoons lemon juice
- 3/4 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 1/2 cup mixed chopped fresh herbs, such as parsley, chives, and thyme
In a small frying pan, toast the walnuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350 degrees F oven for 5 to 10 minutes.
In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain.
Meanwhile, in a large frying pan, heat the olive oil over moderate heat. Add the garlic and cook, stirring, for 1 minute. Stir in the tuna and its oil and break up the tuna with a fork. Remove from the heat. Toss the linguine with the tuna mixture, the lemon zest, lemon juice, salt, pepper, herbs and the toasted walnuts.
Brands of tuna vary tremendously. Here we use tuna packed in oil (preferably olive oil), and we count on that oil as part of the sauce. If your tuna has less than one and a half tablespoons oil per can, add more olive oil to make up the difference.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
788 calories; 41g total fat; 15mg cholesterol; 947mg sodium; 69g carbohydrates; 5g fiber; 40g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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