How to Cook Perfect Tuna, lemon and basil spaghetti

Tuna, lemon and basil spaghetti. You can view recipes and sign up to receive special. While the pasta is cooking, drain the tuna, reserving the oil, and flake the fish. Mix the flaked fish with the capers, lemon zest and juice and most of the shredded basil.

Season with salt and black pepper, transfer to a. I used spaghetti squash and I did not have parsley so I used Thyme and I used Panko crumbs---It was really good! love lemon, love olives, love tuna - I use these ingredients a lot. So I was very surprised that I did NOT love this, in the least! not sure why, just did not like the taste of these flavors combined. You can have Tuna, lemon and basil spaghetti using 6 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Tuna, lemon and basil spaghetti

1. You need 150 grams of spaghetti.
2. It's 1 of lemon, rind and juice.
3. You need 1 can of Tuna, drained.
4. You need 12 grams of Fresh parsley, finely chopped.
5. Prepare 1 clove of garlic, crushed.
6. It's 1 dash of Olive oil.

There's tuna and lemon (juice and zest), basil, pinenuts and plenty of olive oil in there. Stir in the lemon zest and juice, basil and spaghetti (reserve some pasta water) and toss together, adding a little of the pasta water until nicely coated. Cook spaghetti in boiling salted water until al dente. Add anchovies, chilli, tuna and continue to cook until heated through.

Tuna, lemon and basil spaghetti instructions

1. Put spaghetti into a large saucepan and cook until done..
2. While spaghetti cooks, lightly fry the garlic. Add basil, lemon rind and juice and heat through for a minute or two..
3. Add tuna, oil and lemon mixture to drained spaghetti, toss wnd serve..

Add lemon juice and turn off heat. Drain spaghetti, return to saucepan and add butter and tuna. Spaghetti and linguine go particularly well with light tomato sauces and seafood sauces, which cling to the long strands. Add the butter and toss well, then add the tuna sauce, reserved pasta cooking water and basil and toss again. Cook the spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente.