Linguine with Lemon and Tuna

This recipe is quick and easy to make, and the lemon adds a nice zing to the taste.

I usually have all the ingredients on hand, so it’s perfect for a summer evening when it’s too hot to cook a big dinner.

Linguine with Lemon and Tuna

  • 1 lemon
  • 1/2 lb gluten free linguine
  • 6 oz can tuna, drained
  • 2 green onions, thinly sliced
  • 1 tbsp capers, drained
  • pinch of salt
  • 1/4 tsp dried oregano
  • 2 tbsp olive oil


  1. Fill large pot with water and bring to boil over high heat.
  2. Finely grate 1 tsp peel from the lemon.
  3. Cut the lemon in half, and wrap and refrigerate half for another use.
  4. When the water is boiling, add the pasta, and cook according to directions, until al dente.
  5. Ladle 1/2 cup pasta water into a small measuring cup.
  6. Drain pasta and place in a large bowl
  7. Crumble in the tuna.
  8. Stir in onions, lemon peel, capers, salt and oregano.
  9. Squeeze in the juice from the lemon half.
  10. Add oil and 1/4 cup pasta water, and stir to mix evenly.
  11. Taste, and add more of the pasta water if sauce is too dry.

Makes 2 servings.


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