Lemon Fettuccine with Tuna
Good for using canned tuna without mayonnaise.
- 2 Tbsp. extra virgin olive oil
- 2 small lemons (squeeze zest and juice)
- 3 tsp. minced fresh garlic
- 1/3 cup drained and julienne cut (rehydrate in hot water), sun-dried tomatoes
- 1/4 cup cold butter cut into pieces
- 2 Tbsp. chopped fresh Italian parsley
- 1 Tbsp. chopped fresh oregano
- 1 can Tuna
- 1/2 pound cooked according to package directions, fettuccine
- 3 Tbsp. toasted pine nuts
- Grated Parmesan cheese
- Chopped fresh basil
In large skillet, in hot oil, saute garlic. Add tomatoes and lemon juice; saute 1 minute longer. Add cold butter, lemon zest, parsley and oregano.
Stir until butter has melted and mixture has thickened slightly; remove from heat. Gently fold in Chicken of the Sea Tuna.
Pour tuna lemon mixture over fettuccine; gently toss until cooked. Sprinkle with pine nuts, Parmesan cheese and fresh basil.
Makes 2 to 4 servings.
|Time:||10 Minutes Preparation Time|
25 Minutes Cooking Time
Source: Chicken of the Sea Tuna
By LRP from LWL MA
March 9, 20100 found this helpful
This sounds so yummy! I am going to give it a try :-)
July 21, 20100 found this helpful
I made this last night to the delight of all. A definite keeper. Thank you for sharing your wonderful recipe.
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