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A quick and flavorful Italian pasta dish featuring cured tuna, fresh lemon, capers, and a hint of chili, tossed with tagliolini and olive oil.
Total Time
30 mins
Servings
2
Calories
806
Difficulty
easy
diced
finely diced
thinly sliced
sliced or minced
for zest and juice
divided
divided, for pasta water and seasoning
dry
chopped
freshly ground
On a cutting board, finely dice 100 grams of cured tuna.
Finely dice 1 small shallot.
Thinly slice 1 small green chili.
Slice or mince 3 garlic cloves.
In a pot, heat 4 tablespoons of olive oil over medium heat.
Add the sliced garlic and green chili to the hot olive oil and sauté briefly.
Zest 1 whole lemon directly into the pot.
Add 2 tablespoons of capers to the pot.
Add the diced cured tuna to the pot and stir to combine with the aromatics. Cook for about 1-2 minutes.
In a separate large pot, bring water to a rolling boil. Add 1 tablespoon of salt to the boiling water.
Add 150 grams of tagliolini pasta to the salted boiling water and cook according to package directions until al dente.
Using a pasta spider or tongs, transfer the cooked tagliolini directly from the pasta water into the pot with the tuna mixture, allowing some pasta water to transfer with it.
Toss the pasta vigorously with the tuna mixture to combine and emulsify the sauce.
Add 0.5 cup of chopped fresh parsley to the pasta.
Squeeze the juice of 1 whole lemon into the pasta.
Drizzle with an additional 2 tablespoons of olive oil.
Serve the pasta onto a plate. Drizzle with 1 tablespoon of olive oil and grind 0.5 teaspoon of black pepper over the top. Toss gently before enjoying.
Per serving (2 servings)
Calories
806
Daily Value
40%
Dietary Information
Per serving • Based on 2 servings
* Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
💡 Want personalized DV% based on your health profile? Download the CalorieGram app for customized nutrition tracking tailored to your goals.
diced
finely diced
thinly sliced
sliced or minced
for zest and juice
divided
divided, for pasta water and seasoning
dry
chopped
freshly ground
On a cutting board, finely dice 100 grams of cured tuna.
Finely dice 1 small shallot.
Thinly slice 1 small green chili.
Slice or mince 3 garlic cloves.
In a pot, heat 4 tablespoons of olive oil over medium heat.
Add the sliced garlic and green chili to the hot olive oil and sauté briefly.
Zest 1 whole lemon directly into the pot.
Add 2 tablespoons of capers to the pot.
Add the diced cured tuna to the pot and stir to combine with the aromatics. Cook for about 1-2 minutes.
In a separate large pot, bring water to a rolling boil. Add 1 tablespoon of salt to the boiling water.
Add 150 grams of tagliolini pasta to the salted boiling water and cook according to package directions until al dente.
Using a pasta spider or tongs, transfer the cooked tagliolini directly from the pasta water into the pot with the tuna mixture, allowing some pasta water to transfer with it.
Toss the pasta vigorously with the tuna mixture to combine and emulsify the sauce.
Add 0.5 cup of chopped fresh parsley to the pasta.
Squeeze the juice of 1 whole lemon into the pasta.
Drizzle with an additional 2 tablespoons of olive oil.
Serve the pasta onto a plate. Drizzle with 1 tablespoon of olive oil and grind 0.5 teaspoon of black pepper over the top. Toss gently before enjoying.
Per serving (2 servings)
Calories
806
Daily Value
40%
Dietary Information
Per serving • Based on 2 servings
* Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
💡 Want personalized DV% based on your health profile? Download the CalorieGram app for customized nutrition tracking tailored to your goals.