Italian · Dinner
Tuna and Tomato Noodles
Bucatini tossed with seared fresh tuna, blistered cherry tomatoes, garlic and capers in a white wine and olive oil sauce, finished with parsley and lemon zest. A quick coastal Italian pasta emphasizing briny, acidic flavors and light tomato notes rather than heavy sauce.
$8
10 minsPrep
16 minsCook
26 minsTotal
EasyLevel
Nutrition per serving
588Calories
42.8gProtein
18.7gFat
63.5gCarbs
6.8gSugar
4.9gFiber
1015mgSodium
75mgChol
3.1gSat Fat
980mgPotassium
75mgCalcium
3.8mgIron
4.2mcgVitamin B12
16mgVitamin C
gluten-free-adaptable
protein-rich
low-cholesterol
mediterranean
thirty-min-meals
all-time-classics
low-chol
Instructions
1
Prep
Cut tuna into 1-inch cubes, thinly slice garlic, drain capers, zest lemon, and chop parsley.
2
Boil
Bring salted water to a rolling boil and cook bucatini 9–10 minutes over medium-high heat until al dente, then drain and reserve pasta water.
3
Sear
Heat 1.5 tbsp olive oil in a skillet over medium-high heat and sear tuna 60–90 seconds per side until browned outside but still pink inside.
4
Build
Add remaining oil and garlic to the skillet over medium heat 30 seconds until fragrant, pour in white wine and simmer 1–2 minutes until half-reduced, stir in canned tomatoes and capers, and simmer 5–6 minutes until thickened. Return tuna with bucatini, add a splash of pasta water, and toss gently 1 minute over low heat until glossy, then season with salt, pepper, and red pepper flakes.
5
Plate
Scatter parsley and lemon zest on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g fresh tuna
- 5.2 oz150g dry bucatini
- 4 cloves4 cloves garlic
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 2 tbsp2 tbsp capers, drained
- 1/2 cup120ml dry white wine
- 3 tbsp44ml olive oil
- 2 tbsp2 tbsp parsley
- 1/2 tsp1/2 tsp lemon zest
- 1/2 tsp1/2 tsp red pepper flakes
- salt, to taste
- black pepper, to taste
