Linguine with Tuna, Walnuts, Lemon, and Herbs
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: Food & Wine
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1. Ingredients
- 3/4 cup walnuts, chopped
- 1 pound linguine
- 1/3 cup olive oil
- 4 cloves garlic, minced
- 2 (6 ounce) cans tuna packed in oil
- 2 teaspoons grated lemon zest
- 2 teaspoons lemon juice
- 3/4 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 1/2 cup mixed chopped fresh herbs, such as parsley, chives, and thyme
Nutrition Info
Per Serving
- Calories: 915 kcal
- Carbohydrates: 92 g
- Dietary Fiber: 9 g
- Fat: 42 g
- Protein: 44 g
- Sugars: 4 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- In a small frying pan, toast the walnuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350 degrees F oven for 5 to 10 minutes.
- In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain.
- Meanwhile, in a large frying pan, heat the olive oil over moderate heat. Add the garlic and cook, stirring, for 1 minute. Stir in the tuna and its oil and break up the tuna with a fork. Remove from the heat. Toss the linguine with the tuna mixture, the lemon zest, lemon juice, salt, pepper, herbs, and the toasted walnuts.
Yield: 4 servings
3. Still Hungry?
Keep tuna on hand for quick, last-minute pasta sauces. Lemon zest, lemon juice, and tons of fresh herbs brighten this one. Though Italian cooks stick to canned tuna for this kind of sauce, you might try it with fresh tuna steaks, seared and sliced.
Notes:
Canned Tuna: Brands of tuna vary tremendously. Here we use tuna packed in oil (preferably olive oil),and we count on that oil as part of the sauce. If your tuna has less than one and a half tablespoons oil per can, add more olive oil to make up the difference.
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So good!
sandiemaye - February 29, 2008 09:17:14 AM PSTThis is so simple and absolutely delicious. I did add a chopped shallot to the garlic (I like shallots!), and used only 1/2 the oil. To make up for less oil, I added a little of the pasta cooking water when I mixed the whole thing together. I will definitely make this again!
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I will definately be trying this again
Christian K - February 8, 2008 07:27:53 AM PSTI couldn't find any lemon zest, but aside from that, the recipe was perfect. It's not something I would serve as part of a 5 course meal to guests, but if you have about an hour to prepare on a weekday night, you won't be disappointed.
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