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blog. Pasta with Tuna (or Salmon), Lemon & Capers

Pasta with Tuna (or Salmon), Lemon & Capers

This versatile pasta can be made in a flash – with a few store-cupboard ingredients plus fresh parsley and lemon – and is a real crowd pleaser. Simply use canned tuna or salmon, or a vacuum packed smoked salmon fillet.

If you really want to push the boat out, buy fresh salmon fillets and bake them at maximum temperature for eight minutes. For some kick, add finely chopped red chilli. Goes beautifully with Parmesan for those who don't abide by the fish/cheese rule.

Pasta with Tuna (or Salmon), Lemon & Capers

Prep time: 5 minutes + pasta cooking time

Ingredients

1X 500g packet De Cecco spaghetti or farfalle (or your preferred dried pasta, cooked al dente to packet instructions)
Huge bunch of flat leaf parsley, washed, stems removed, finely chopped
Handful of capers, rinsed
Juice and zest of 2 lemons
1/3c olive oil
Fish – 1-2 cans tuna or salmon (drained – in oil or spring water) or 1-2 filets of salmon (smoked or cooked as above)
Salt and pepper to taste


Directions

Place into a large shallow serving dish the chopped parsley, lemon juice and zest, olive oil, capers, flaked fish, seasoning and chilli if desired.

Add the cooked pasta and toss to distribute. Top with Parmesan if desired.

GISBORNE LEMONS

Our lemons are grown by Brian and Dianne Williams – we first spotted them right across the road from our house on the way to drop the kids at school, globes of gold ripe for the picking. Brian grows lemons exclusively – they are his passion and he pours all of his skill as an orchardist (not to mention his magic homemade seaweed fertiliser) into growing the very best Meyer and Yen Ben varieties.

Lemons are used for culinary and non-culinary purposes throughout the world, primarily for their juice and zest. They make such a difference to food’s flavour and are used so often in cooking that they are considered almost indispensable. They contain a high amount of vitamin C.

Lemons store well at room temperature out of direct sunlight for at least a week, but will last much longer in the fridge – up to a month in a sealed plastic bag – where their vitamin content is undiminished. 

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