Tuna pasta is a refreshing pasta dish, suitable for all seasons and it can be enjoyed hot right away or even cold as a salad. Smothered with tuna soaked in fresh lemon juice and zest, this dish screams Summer in Italy and is bold in flavour. Tuna pasta is likely to be your newest mid-week pasta meal – it’s simple, light and perfect with fusilli pasta which really soak up the ingredients.
#tunapasta #tunapastarecipe #easytunapasta
🌍Get the recipe on my website https://www.vincenzosplate.com/recipe-items/how-to-make-tuna-pasta/
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INGREDIENTS
300g Fusilli Pasta
400g tuna in olive oil (1 large Can)
1 large lemon
Small jar capers marinated in salt
120g rocket/arugula salad
Small bunch fresh parsley (chopped)
Extra virgin olive oil (EVOO)
UTENSILS
Fork
Wooden spoon
Medium fry pan
Large pot (for boiling pasta)
Hand-held sieve
METHOD:
1. Tuna pasta needs good quality fusilli pasta, cooked one minute less than the required time, so start by adding 5L water to a large pot and put it on the stove to boil.
2. Next put your fry pan on the stove at a medium heat and add a drizzle of extra virgin olive oil (EVOO).
3. Mix in 400g tuna, breaking it down into small pieces using a fork, then add the zest of a lemon before cutting it in half and squeezing fresh juice from both sides.
4. Stir the juice into the tuna pasta mixture using a wooden spoon before adding the capers and fresh parsley and mixing through.
5. Add salt, pepper, mix once more before leaving to simmer for 5 minutes then remove from stove.
6. Next add a pinch of rock salt to the pot of boiling water.
7. Put the dry fusilli pasta in the pot and cook 1 minute less than the required time.
8. Once the pasta is ready, put the fry pan back on the stove at a low heat and add 1 cup of pasta water before mixing using a wooden spoon.
9. Add the drained pasta to the pan and combine really well adding more pasta water if necessary. This will help thicken the tuna pasta mix.
10. Mix for up to a minute, remove tuna pasta from heat.
HOW TO SERVE:
Serve up a generous amount of tuna pasta in a flat plate or bowl. Using a spoon, scoop up extra tuna mix and add it to each serve so every mouthful is filled with the perfect combination of flavours.
Drizzle a dash of EVOO on top along with a sprinkle of freshly chopped parsley to garnish.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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PASTA RECIPES: http://bit.ly/MyPastaRecipes
PIZZA RECIPES: http://bit.ly/MyPizzaRecipes
NONNA’S RECIPES: http://bit.ly/NonnaRecipes
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31 Comments
Vincenzo, I think you are one of the best chefs on Youtube for showing what is essential in a dish. I've never liked tuna, but I may try this one.
Yuck no mayo and no onion or sweetcorn
You don’t cook already cooked tuna…. Wtf you have no idea what you’re doing
Spanish Capper's
The first time i hear that the lemon is sweet 💀
👍👍👍👍👍👍👍👍👍
I have been wanting to make this, so I finally made it tonight with what I already had in my kitchen. That said, the right ingredients do make a difference in certain recipes. I had 1/2 of a jar of capers, no fresh parsley but I did have the arugula, tuna in water and I used elbow pasta. I added extra olive oil to the pan and held back on adding extra salt. This tasted very good and I think would only be better with all the ingredients this recipe calls for. I haven’t had a big bowl of pasta in ages so I enjoyed it even more. Thanks Vincenzo! I will be making again! 🥰
Making this tonight! Wahoo
omg it's so good!! thanks
Hi, I’m Japanese and I love this tuna pasta recipe which values the tastes of ingredients.
Very agree with what you mentioned in the video, didn’t need garlic. Taste of tuna, parsley, lemon are producing a beautiful harmony.
I really like this style of simplicity and elegance ❤
No cheese!?!
Thanks for mentioning the flavor/texture you get from the parsley stalks. So many videos show them being discarded, which I think is a crime. I'm going to try this recipe as soon as I can assemble the ingredients.
Had to substitute for spinach and added a little garlic, butter, salt and pepper. This was very tasty!
I replaced the tuna with good quality canned sardines. Is this a sin? It tasted great. Would love to see a video on an authentic sardine recipe.
I don't like the idea of Vincenzo eating two spaghetti meals in one day
no capers where I live, is there a substitute?
but…barilla!?!??
Just knocked this up but didn’t have any fresh parsley or rocket…even so it was good enough I will do it again with the full recipe list
How comes that you use Barilla pasta in this video ? 😮
What happened to you Vincenzo my friend? Why are you using Barilla??? You used to use better quality pasta and now Barilla??!! So disappointed, so disappointed. But anyway, nice recipe.
L'olio di Loreto…you know how to do it😂😂😊 aw i prefer add some rucola instead of parsley😋😋
Vincenzo, please be aware that Tuna is now verging on Dangerous
Look it up yourself, but the latest advice from the UK Government is to only consume ONE Can of Tuna per Month
It is the Mercury, a killer substance, that is the issue. Please everyone, look it up, it is now a serious issue
🦁🍝💪👍✨
Where can I get your recipe book?
I didn't like fish and tuna also
Hi Vincenzo, I wanted to try this recipe but I can't find capres marinated in salt, only in vinegar, so I washed them with water and put back on the jar with sea salt, would you have any other solution for this?
Besides that I just have to thank you, as I've been watching you for a long time without commenting, so thanks a lot, for this and all the other recipes you provide us!
150g pasta and 200g tuna for ONE person. I use 100g pasta and 100g tuna for dinner for myself, and I am absolutely full after. Impressive appetite.
I like everything about Vincenzo… except watching him eat in this noisy manner 😤 I jump fast so as not to lose my appetite…🍴 Sorry Chef, it's not a pretty sight 😕 or sounds ☔
This is how my dad prepares tuna pasta with one exception. He uses a small onion chopped that fires a bit and it disappears in the tuna, you don't feel it, you don't see it, but the flavour is there
I just made this. Wow! Blew me away! Think I've got a new favourite dish!
Well I like your style and your energy. It is always entertaining to see you but Barilla made me a little sad. I mean de cecco or rummo is just ,5 euro more. And it makes it so much better. In any case I will make some tuna lemon now. Thanks again