This is a real quick fix to a week night supper, using canned tuna. Would make a second night meal using leftover tuna. Discovered in Fine Cooking Magazine.
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Units: US | Metric
- kosher salt
- 2 tablespoons extra virgin olive oil
- 4 cups cherry tomatoes, about 1 1/2 pounds (or grape)
- 1 large garlic clove, minced
- 1 (6 ounce) can light tuna in vegetable oil, drained and separated into chunks
- 2 tablespoons pepperoncini peppers (about 4 medium peppers from jar, stemmed, seeded and minced)
- 1 tablespoon capers, lightly chopped
- 1 teaspoon fresh lemon juice
- 1 teaspoon unsalted butter (cold)
- 1/2 teaspoon lemon zest, packed and freshly grated
- 8 ounces dried angel hair pasta
- 3 tablespoons flat leaf parsley, coarsely chopped
- 1Bring a large pot of salted water to a boil over high heat.
- 2Meanwhile in a 11-12 inch skillet, heat the oil over medium-high heat until very hot.
- 3Add the tomatoes (WARNING: be careful of splattering oil and juice) and cook until tomatoes begin to collapse and their juices run and begin to thicken, 6-10 minutes.
- 4Note: If you have stubborn tomatoes, you may need to crush them a bit with a spatula or pierce them with a knife.
- 5Add garlic and cook for 30 seconds.
- 6Remove the pan from the heat and stir in the tuna, pepperoncini, capers, lemon juice, butter and the lemon zest.
- 7Season with salt and pepper to taste and keep warm while pasta cooks.
- 8Cook pasta according to package directions.
- 9Drain well, arrange in individual serving bowls, top with sauce and parsley.
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Nutritional Facts for Angel Hair Pasta With Sauteed Cherry Tomatoes, Lemon and Tuna
Serving Size: 1 (268 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 526.3
- Calories from Fat 148
- Total Fat 16.5 g
- Saturated Fat 3.2 g
- Cholesterol 13.6 mg
- Sodium 368.5 mg
- Total Carbohydrate 65.7 g
- Dietary Fiber 5.1 g
- Sugars 6.8 g
- Protein 28.5 g