Linguine with no-cook lemon tuna sauce
Laura in the Kitchen · ♥ 1.2K likes · 17K views · 2 min video
Read about tuna in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 8 whole casa vetrano olives
- 1–2 tbsp capers
- ½ tsp Calabrian chili paste
- 6 oz cooked linguini
- parsley
Finely chop the olives, capers and parsley together and put in a bowl.
- 1 clove garlic
- ½ lemon lemon zest
Grate in a clove of garlic and the zest of half a lemon; add Calabrian chili paste (or a pinch of hot pepper flakes or a little black pepper).
- 1 lemon lemon juice
- 1 can tuna in olive oil
- 4 tbsp extra virgin olive oil
- olive oil
Add the juice of a lemon, the tuna in olive oil and about four tablespoons of extra virgin olive oil, a little more oil, and the juice of the other half lemon; add a pinch of salt and mix.
- ½ lemon lemon
- salt
- starchy cooking water
Add the cooked al dente linguine with a little starchy cooking water and toss for a couple of minutes without stopping so the starch emulsifies the sauce.
Tossing with linguine and pasta water