Linguini With Tuna, Walnuts, Lemon and Herbs

Submitted by dicentra

"This is from one of my Food and Wine cookbooks. I want to adapt this into a backpacking recipe."

 

• Ready In: 25mins
• Ingredients: 10
• Serves: 4

ingredients

• 3⁄4 cup walnuts, chopped
• 1 lb linguine
• 1⁄3 cup olive oil
• 4 garlic cloves, minced
• 2 (6 ounce) cans tuna packed in oil
• 2 lemons, zest of
• 2 teaspoons lemon juice
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄2 cup mixed fresh herbs, chopped (parsley, chives and thyme)

directions

1. In a small frying pan, toast the walnuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes.
2. In a large pot of boiling, salted water, cook the linguini until just done, about 12 minutes. Drain.
3. Meanwhile, in a large frying pan, heat the olive oil over moderate heat.
4. Add the garlic and cook, stirring for 1 minute. Stir in the tuna and its oil and break up the tuna with a fork.
5. Remove from heat. Toss the linguini with the tuna mixture, lemon zest, salt, pepper, herbs and walnuts.

Reviews

[UmmBinat]

This is delicious. I made ours gluten free using rice penne shaped pasta instead. I used water packed tuna so I just added 1 1/2 tbs more unrefined extra virgin olive oil. As is noted on the foodandwine website. I also used freshly squeezed lemon juice, adding along with the zest but it does not mention to add it in the directions. I used sea salt, freshly ground black pepper, and chopped flat leaf parsley for the herbs. Served with Balkan (thick) yogurt. Good enough that I would make it again!