Linguini With Tuna, Walnuts, Lemon and Herbs

READY IN: 25mins
Recipe by dicentra

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

Top Review by 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!

Ingredients Nutrition


  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.

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