Tangy Lemon Tuna Pasta

I love meals made with pantry staples.  They take the work out of cooking and the best part is, I don’t have to go shopping!  I created this Tangy Lemon Tuna after my friend, Abby, raved about a pasta at her fav Italian restaurant.  It’s easy, satisfying, and very cheap.  If you wanted to make it extra special, you could always upgrade the ingredients to include ahi tuna and kalamata olives.  Everything else stays the same!  

The Recipe

1 can tuna in water (olive oil if possible)

La Tourangelle Toasted Sesame oil (the best in my opinion!)

The Gourmet Collection Lemon Pepper  (also the best; I buy this and the sesame oil at TJ Maxx)

1 can of artichoke hearts, small

1 can black olives

2 tbsp capers

Egg Noodles (these cook in about 5 mins)

Lemon Juice

Lemon Peel

In cooking pan, saute artichokes in olive oil (the sesame is not suitable for high heat), add lemon pepper.  Cook for 5 mins.  Add olives, tuna, cook for 3 mins.  Meanwhile boil noodles.  About 2 mins before the noodles are ready, add capers to the tuna artichoke mix.  Right before you stir together the cooked noodles with the tuna artichokes mix, add lemon juice.

In large serving bowl mix sesame oil and lemon pepper.  Add grated lemon peel and about 1/4 of a lemon, juiced. 

Add cooked tuna artichoke mix.  Drain noodles and add them to bowl.  Stir and add more sesame oil and lemon pepper to taste.

Enjoy!

Note:  In case you’re wondering, why I’m not too specific about measurments, it’s mostly cause I never measure anything, but also because I find them pretty useless (the exception is baking).  For this recipe,use enough sesame oil so the pasta is coated but no heavily saturated.  The lemon pepper is very subject to taste.  Add enough to make the pasta tangy, but not overpowering.  I usually add a bit of plain pepper too.

Think my pantry staples are unusual?  I’ll have a post later this week about making the highest quality food within easy reach of your kitchen.  No grocery shopping necessary on those busy work days!

Tell me what you think about this recipe.  Was it a success?  Did you make any improvements?  I’d love to hear about it!

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One thought on “Tangy Lemon Tuna Pasta

  1. love, love, love this recipe! A few issues did arise…my new “top of the Cub Foods line” citrus zester mearly shredded the lemon beyond recognition and zested perhaps 1/8 tsp of salvageable lemon and I specifically bought toasted sesame oil (Spectrum organic) for this recipe, promptly forgot about it and used my old standby extra virgin. Ah well:)

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