How To make Tuna, Lemon and Caper
1 can Italian Tuna in Oil
Drain
3 tablespoons ExVirgin Olive Oil
2 tablespoons Chopped Capers
2 tablespoons Chopped Parsley
1 teaspoon Minced Garlic
1/4 teaspoon Grated Lemon Peel
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/4 cup Hot Pasta Cooking Water
1 pound Corkscrews :
Cooked
Combine tuna, olive oil, capers, parsley, garlic, lemon peel, salt and pepper. Let stand 30 minutes. Add pasta water. Toss with cooked pasta.
How To make Tuna, Lemon and Caper's Videos
Simple Tuna Pasta | Gennaro Contaldo
This pasta recipe by Gennaro really is the definition of quick Italian cooking. A simple pan fried sauce with garlic, chilli, tomatoes and capers tossed through flaked tuna and perfectly al dente bucatini pasta. Top with dressed rocket leaves and enjoy. This really is the perfect dinner - ready in minutes and full of flavour.
For more great Italian recipes check out Gennaro’s book: or head over to his channel
Links from the video:
Prosciutto Taglierini |
Gennaro's Pasta Book |
For more nutrition info, click here:
Jamie Oliver's Food Tube |
Subscribe to Food Tube |
Twitter:
Jamie's Recipes App |
Tumblr:
Facebook |
More great recipes |
#FOODTUBE
x
Lemon Caper Butter Sauce
Check my new website for story, recipe and more details. Enjoy!
Tom Kerridge's Quick & Easy: Sole Meuniere Recipe
Looking for flavours without the fuss? Tom’s got you covered, give this quick and easy sole meunière recipe a go!
Simply follow the video and share your attempt with Tom by using #CookwithKerridge. Make sure you subscribe to the channel for all of the latest updates.
Serves: 1
Ingredients:
1 x dover sole
Salt to season
3 tbsp plain flour
100g butter
2 tbsp capers
3 tbsp chopped flat leaf parsley
½ lemon juice
Method:
- Heat the butter in a large frying pan.
- Then coat the fish in flour.
- Once the butter is foaming carefully lower the fish into the butter skin side down.
- Cook the fish for 3 to 4 minutes each side.
- Then remove the fish from the pan and onto a serving plate.
- Add the capers, parsley and lemon juice the cooking butter and then simply soon over the fish and serve.
#TomKerridge #SoleMeuniere #SoleRecipe
#2 Cook with Amore -Tuna caper lemon spaghetti
The second episode Cooking with Amore - #1 Self care cooking show
Todays's episode includes:
How to cook a tuna, caper and lemon spaghetti with only using store cupboard ingredients.
A conversation about changing the narrative of Comfort food vs. Feel good deliciousness when it comes to cooking eating foods that will make us feel good.
Why a lack of self love is the only obstacle you have to focus on overcoming to embrace more self care.
To download the free Ultimate Italian Self care Shopping Guide, head here.
Instagram:
Website:
Email: paola@thetinyitalian.com
Simple Caper Lemon Tuna
My caper lemon tuna salad means no cooking and a quick healthy meal . It’s got healthier ingredients and you’ve got all the power flavor too!
RECIPE:
The most amazing CANNED TUNA PASTA!
FULL RECIPE WRITTEN BELOW ⬇️⬇️⬇️
Tuna pasta is such a great dinner to make when you don't have much in the cupboard. For canned tuna recipe cynics out there - it's time to take a leap of faith! This is seriously tasty, very economical and super fast - it comes together in 15 minutes flat, from start to finish.
PRINT RECIPE:
The most amazing canned tuna pasta
200g / 7oz spaghetti, or other thin long pasta
1 tbsp cooking salt, for cooking pasta
TUNA SAUCE:
285g/ 10 oz (approx) canned tuna in oil*, drained, oil reserved (pasta can take more or less, I use 3 x 95g/3.5oz cans)
2 clove garlic, finely minced
2 anchovy fillets*, minced (sub 1 tsp paste)
1/2 tsp chilli flakes/red pepper flakes (can skip)
2 tsp baby capers (or finely chopped pickles)
1 tbsp parsley, finely chopped (ok to skip)
1 tsp lemon zest
2 tbsp lemon juice (sub 1 tbsp apple cider or sherry vinegar)
1/4 tsp cooking/kosher salt
1/4 tsp black pepper
1. Cook pasta in 3L/3 qts boiling water with the 1 tbsp salt. Just before draining, scoop out ~1 cup pasta cooking water, then drain the pasta.
2. In the same pot, heat the reserved oil from the tuna cans over medium heat. Cook garlic, anchovies and chilli flakes for 1 min. Add pasta, capers and 1/3 cup of reserved pasta water*. Toss using 2 spatulas for 2 min. Add tuna, parsley, lemon zest, juice, salt and pepper. Toss gently to mix through – try to keep some tuna chunks. Serve immediately!
Notes
* Not all tuna is created equal. The more you pay, the better. Not end of world if you skip anchovies AS LONG as you’re using the oil from tuna cans. If pasta cools down and is no longer hot and slippery with sauce, add splash of extra reserved pasta water then toss on stove until it reheats and becomes slick with sauce again.