Tuna lemon caper Alfredo
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Prep Time
10 Minutes
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Cook Time
15 Minutes
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Yield
1
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Difficulty Level
Easy, Quick
Ingredients
- 1 x 185g can Safcol Tuna in Springwater, drained
- 350g fettuccine (we used fettuccine Ricci)
- 1 200g pot crème fraiche
- zest and juice of half a lemon
- 3 medium garlic cloves crushed
- 1 tablespoons olive oil
- ½ cup Parmesan, grated
- 3 tablespoons capers
- sea salt and freshly ground black pepper
- to serve
- 2 tablespoons parsley, finely chopped
- extra grated Parmesan
Instructions
- Cook the pasta following the pack instructions for ‘al dente’ drain it and reserve a little of the pasta cooking water.
- Using the pasta cooking pot, on a low heat, add the olive oil and the crushed garlic. Cook for about a minute, stirring all the time. Add the tuna, Parmesan, lemon juice & zest, capers and crème fraiche, heating gently until warmed through. Stir in the cooked pasta and season to taste.
- Divide into 4 bowls and top with chopped parsley and extra Parmesan.
| Servings: | 4 |
| Ready in: | 25 Minutes |
| Course: | Dinner |
| Recipe Type: | Pasta |
| Ingredient: | Tuna |
Tuna lemon caper Alfredo
Our tuna lemon caper Alfredo is rich and creamy but much lighter than the traditional version and has a slight tang from the lemon. Simple to make, yet elegant and luxurious.
If you’re looking for more inspirational and tasty tuna recipe ideas, check out our complete range of easy to make tuna recipes.
