Lemon Caper Tuna Pasta Skillet

• 8 oz pasta (like penne or fusilli)
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 5-oz can tuna in water, drained
• 2 tbsp capers
• 1/2 cup chicken or vegetable broth
• 1/2 cup water
• Zest and juice of 1 lemon
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Steps

1. 1 Cook pasta according to package instructions until al dente; drain and set aside.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until softened.
3. 3 Add tuna, breaking it into chunks with a fork, then stir in capers.
4. 4 Pour in broth and water, bring to a simmer.
5. 5 Add cooked pasta to the skillet, tossing to coat.
6. 6 Stir in lemon zest and juice, Parmesan, salt, and pepper.
7. 7 Cook for 2-3 minutes until everything is heated through.
8. 8 Garnish with parsley before serving.

Equipment

• Large skillet
• Wooden spoon

Variations

• Add spinach or sun-dried tomatoes for extra flavor and texture.

Substitutions

• Substitute tuna with cooked chicken for a different protein.
• Use dairy-free Parmesan for a vegan version.

Pairings

• Serve with a chilled white wine like Pinot Grigio.
• A refreshing cucumber and mint salad complements the dish well.

Nutrition

Tips

• Use fresh lemon juice for the best flavor.
• Add a splash of pasta water if you need more sauce consistency.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Pair with a simple green salad.
• Add crusty bread for a satisfying meal.

FAQ