Tuna Linguine – a simple, quick and always-perfect recipe.
Tuna linguine is one of the simplest and quickest fish first courses to prepare, ideal when you have little time but don’t want to give up something tasty and satisfying.
It’s a recipe that smells like home, for impromptu meals full of flavor, and it really comes together in a few minutes: in about half an hour you’ll already have the dish ready to bring to the table.
For this kind of preparation I always choose linguine because they hold the sauce better and blend perfectly with the creaminess of the tuna sauce.
Of course you can also use spaghetti, but for fish dishes I continue to prefer linguine for their more embracing shape that enhances every ingredient.
Tuna is the star of the recipe and you can choose your favorite: well-drained tuna in oil, canned tuna in water for a lighter version, or fresh tuna, which will make the dish even richer and more fragrant.
To complete the sauce you only need a few ingredients: tomato, garlic, olive oil and a pinch of chili if you like stronger flavors.
Tuna linguine is a dish I often make in summer, when the desire to cook is low but the desire to eat something good is high.
In reality, however, it’s a perfect recipe all year round: simple, versatile and always appreciated by everyone.
It’s also a great “dinner-saver” solution, as the ingredients are almost always available in the pantry.
I hope you enjoy my version and that you recreate it in your kitchens.
If you prepare it, or try other recipes on my blog, send me your photos: I will be happy to share them on my Facebook page in your name.
About 654 kcal per person