Name: Tuna linguine with capers, lemon and parsley
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 300g linguine; 425g can tuna in olive oil,; oil reserved; 250g cherry tomatoes, halved; 1/3 cup capers; 3 cloves garlic, thinly sliced; 1 tsp chilli flakes (optional); Finely grated zest and juice of 1 lemon; 1 cup parsley leaves, roughly chopped; Sea-salt flakes and freshly ground black pepper, to season; Extra virgin olive oil, to serve

Tuna linguine with capers, lemon and parsley

Classic flavours at an affordable price.

Serves 4

Prep

Cook

15M

Total

20M

Skip to Recipe

Tuna pasta is known as a simple dinner recipe, but when you add capers, lemon and parsley, it’s flavour heaven! Better yet, this tuna linguine recipe costs $3.41 per serve so not only will it be on the table in less than 20 minutes, but it’s a budget-friendly option you can keep coming back to.

Ingredients

300g linguine

425g can tuna in olive oil,

oil reserved

250g cherry tomatoes, halved

1/3 cup capers

3 cloves garlic, thinly sliced

1 tsp chilli flakes (optional)

Finely grated zest and juice of 1 lemon

1 cup parsley leaves, roughly chopped

Sea-salt flakes and freshly ground black pepper, to season

Extra virgin olive oil, to serve

Method

Step 1

Bring a large pan of salted water to the boil. Add pasta and cook according to package instructions until al dente. Reserve 1/3 cup of the pasta water, then drain.

Step 2

Meanwhile, heat 1/3 cup of the reserved oil from the tuna in a large frying pan on medium heat. Add the tomatoes, capers, garlic and chilli flakes. Cook for 3–4 minutes or until fragrant. Add the drained pasta, lemon zest, juice and reserved pasta water. Using tongs, toss for 1 minute or until the pasta is lightly coated. Stir in the drained tuna and three-quarters of the parsley. Season.

Step 3

Divide pasta between bowls, sprinkle with reserved parsley, extra black pepper and drizzle with extra virgin olive oil.