Tuna and lemon pasta with chili and parsley, a dish to enjoy in any season, not just in summer, delightful with its fresh and good lemon taste. For the recipe, I used canned tuna in olive oil, a good quality, local one, and a good Sorrento lemon that I grow myself on the terrace. In fact, I will soon have to plant it in the ground to let it grow better and gather more fruits. The Sorrento lemon variety is an intoxicatingly fragrant lemon, with a sweet and fresh taste that is nothing but pleasant, not bitter at all, and it goes well with the tuna and chili that I wanted to add to make this pasta dish even more intriguing. Let’s see how to prepare it then, excellent to eat both hot and cold.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Tuna and Lemon Pasta with Chili
- 7 oz short pasta or spaghetti
- 1 Sorrento lemon (or similar, sweet and pleasant taste)
- 4 oz tuna in olive oil
- to taste olive oil
- 2 chili peppers (optional)
- to taste chopped parsley
- to taste salt
Tools to prepare Tuna and Lemon Pasta
- 1 Bowl
- 1 Pot
- 1 Colander
- 1 Cutting Board
- 1 Knife
- 1 Citrus Juicer
- 1 Grater
- 1 Lemon Zester
Steps to prepare Tuna and Lemon Pasta with Chili
Let’s put the water for the pasta on the stove right away. Bring it to a boil, add salt, and drop in the pasta. While the pasta is cooking, prepare the dressing in a large bowl.
Put the tuna in olive oil in the bowl, I don’t discard the oil as I use it to add more flavor to the pasta. Mash with a fork as much as possible.
Using a wide grater, take some zest to set aside for garnishing the final dish. Grate the rest finely and add it to the tuna.
Squeeze the lemon, extract the juice, and add it to the tuna. If you wish, you can use more than one lemon. Now add finely chopped parsley, minced chili, and olive oil, and mix until you get a delicious dressing. If you want, you can also blend everything, but I preferred to keep the texture of the tuna pieces.
Drain the pasta al dente, mix it with the tuna and lemon sauce. If it’s too dry, you can add a bit of pasta cooking water. At this point, we can serve and enjoy our tuna and lemon pasta with chili. It’s an excellent dish to enjoy freshly made, hot, or cold.
If you wish, you can also add some chopped onion, which goes very well with tuna, especially the red Tropea onion.
Store in the fridge for a maximum of 2 days.
