Tuna, Pasta With Capers, Lemon & Cream
"From our Sunday newspaper The Sunday Times."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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