Lemon Tuna Pasta with Chili and Shallots

Lemon and Tuna Pasta Recipe

Category: Main Dishes
Serves: 4

Ingredients

Instructions

1. Prepare the Tuna:
   Start by draining the canned tuna from its oil. Set it aside. This step ensures that the tuna is not overly oily, which will allow the other flavors to shine through.

2. Boil the Pasta:
   While preparing the rest of the ingredients, bring a large pot of salted water to a boil. Add the farfalle pasta and cook it according to the package instructions, until it’s al dente. Once done, drain the pasta, but save a bit of the pasta water for later if needed to adjust the sauce consistency.

3. Prepare the Lemon:
   Rinse the lemon thoroughly and pat it dry. Use a microplane or zester to grate the peel, ensuring you only get the yellow part and not the bitter white pith. Then, cut the lemon in half and squeeze out about 25 grams of fresh juice, ensuring to remove any seeds.

4. Cook the Shallots and Chili:
   In a large pan, heat a drizzle of extra virgin olive oil over medium heat. Slice the shallot into thin rings and add them to the pan, sautéing them until they become soft and translucent, about 3-4 minutes. While the shallot is cooking, cut the chili pepper in half, remove the seeds, and slice it into thin strips. Add the chili to the pan, letting it infuse the oil with its heat.

5. Add Lemon and Tuna:
   Once the shallots and chili are soft, add the lemon zest to the pan and stir it into the mix. Then, add the drained tuna, breaking it up slightly with a spoon. Turn the heat up to medium-high, then pour in the freshly squeezed lemon juice. Stir everything together, letting the flavors meld for about 2 minutes. The heat should be enough to warm the tuna without overcooking it.

6. Combine the Pasta and Sauce:
   Add the cooked farfalle directly into the pan with the tuna and lemon mixture. Toss everything together, making sure the pasta is well coated with the flavorful sauce. If the sauce seems a bit dry, add a splash of the reserved pasta cooking water to bring it together.

7. Finish and Serve:
   Season with salt and freshly cracked black pepper to taste. If you prefer your pasta warm, let it cook in the pan for another minute to ensure it’s heated through. Once ready, serve immediately, garnished with a little extra lemon zest or a sprinkle of chili flakes for an added kick if desired.

Tips:

• For an extra layer of flavor, you can add a few olives or capers to the mix when combining the pasta and sauce.
• If you want a creamier texture, consider adding a spoonful of ricotta cheese or a small amount of cream to the sauce.

This vibrant and fresh pasta dish combines the zest of lemon, the richness of tuna, and a slight kick from chili, making it a perfect quick and flavorful meal for any occasion. Enjoy this simple yet elegant pasta for a light lunch or dinner.