Tuna, Pasta With Capers, Lemon & Cream

4
Servings
5m
Prep Time
15m
Cook Time
20m
Ready In


"From our Sunday newspaper The Sunday Times."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (334.6 g)
  • Calories 768.9
  • Total Fat - 32.9 g
  • Saturated Fat - 11.9 g
  • Cholesterol - 60.8 mg
  • Sodium - 481.7 mg
  • Total Carbohydrate - 99 g
  • Dietary Fiber - 14.3 g
  • Sugars - 1.6 g
  • Protein - 25.2 g
  • Calcium - 215.2 mg
  • Iron - 3.8 mg
  • Vitamin C - 33.1 mg
  • Thiamin - 0.4 mg

Step 1

Cook the pasta in a big saucepan of salted boiling water following packet directions until al dente, drain well and return to the pan.

Step 2

Meanwhile, heat a non-stick frying pan over medium heat and add mixed seeds and cook for 2 to 3 minutes or until lightly toasted and then remove from pan and set aside.

Step 3

Add oil to the pan and heat over medium heat and then add garlic and capers, and cook, stirring for 2 to 3 minutes and then add lemon rind and tuna, tossing gently to combine and then add the cream and 2 to 3 tablespoons lemon juice and simmer for 1 to 2 minutes and then stir in thyme leaves and season to taste.

Step 4

Toss sauce through drained pasta.Divide3 among serving bowls and top with toasted seeds and parmesan, if using and serve with the lemon cheeks or wedges.

Tips & Variations


No special items needed.

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