Linguini with Tuna, Leeks and Capers
- Preparation Time20 mins
1. Wash and cut the leeks into small batons.
2. Gently braise them in a pan with a drizzle of olive oil. When they starts to become slightly golden and crispy add the chopped capers and the chopped parsley. After few seconds add the drained tuna, in chunks. Set aside.
3. Boil linguine in plenty boiling water. We recommend using 1 litre of water for every 100g of pasta.
4. Before draining, remember to set aside a spoonful of pasta water to help toss and stir the pasta and sauce together
5. Drain al dente, toss in the pan with the tuna sauce.
6. Add a little of the cooking water, sprinkle with grated Parmigiano and serve.
Other recipes with tuna
Tuna Tarter on Cucumber by ROKU
Peppered Tuna with Nicoise Salad
Seared Tuna Belly with Salsa and Roasted Quinoa
Fusilli with tuna and tomato sauce
Mini fishcakes with dijon caper mayonnaise
Tuna salad undone
Crystals, rubies, pearls
Ahi tuna pot stickers
Chimney tuna loin
Tuna bread salad
Tuna in tomato-tarragon broth
White bean tuna salad
Italian-american style tuna melts
Tuna and Crab Wraps
Tuna and crab wraps/Crab and avocado wraps
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