Quick Skillet Canned Tuna Pasta with Capers and Lemon

This quick canned tuna pasta requires minimal preparation. To coat 7 oz (200 g) of thin long noodles, you rapidly boil the oil drained from the cans with reserved pasta water until it thickens. Once the pan leaves the stove, gently fold in the distinct chunks of meat.

The Tuna Sauce components

Canned fish, baby capers, and fresh lemon build the sauce. Tuna packed in olive oil provides a more flavorful base for cooking the aromatics than tuna packed in water. You can easily adjust the exact quantity of canned tuna to fit your preferences. You must replace the drained liquid with 2 tbsp of peppery olive oil if you use tuna packed in water or brine.

Whole minced anchovy fillets dissolve directly into the hot oil. They provide a savory taste without leaving a fishy flavor behind. Baby capers add sharp points of acidity against the rich oil.

The recipe relies on a whole lemon for two different elements. The lemon zest contributes aromatic flavor. The lemon juice provides the necessary sourness. Fresh parsley adds brightness to the finished meal. The dish succeeds completely even if you choose to leave the parsley out.

You can modify several ingredients if you need a substitute:

• Substitute one teaspoon of anchovy paste for whole minced anchovies.
• Use roughly chopped large capers or chopped pickles if baby capers are unavailable.
• Swap the fresh lemon juice for a splash of apple cider or sherry vinegar.
• Replace the red pepper flakes with finely chopped fresh chili or a small amount of chili sauce added at the end.

Boiling the pasta

You should start preparing your sauce ingredients while the pasta boils. This simple timing minimizes your overall cooking time. You cook the spaghetti or other thin long pasta in 3 quarts (3 liters) of water seasoned with one tablespoon of salt. You must undercook the pasta by one minute based on the package directions. The noodles finish cooking directly in the pan sauce.

Scoop out at least 1 cup of the boiling liquid from the pot just before you drain the noodles. Emptying all of that cloudy liquid down the drain will stop the hot sauce from properly emulsifying.

Building the pan sauce

You cook the garlic and aromatics directly in the oil drained from the canned tuna. Set a wide pan over medium heat and warm the reserved oil. Add the minced anchovies, minced garlic, and red pepper flakes. Stir the ingredients constantly and cook them for one minute.

You add the drained pasta, the capers, and one third of a cup of the reserved pasta water to the hot pan. Grab a pair of spatulas to move the noodles around. You simmer the pasta rapidly with the oil and reserved cooking water to create a thickened emulsion. Toss the mixture continuously for two minutes. You can revive dried-out pasta by tossing it over the heat with another splash of the reserved cooking water for thirty seconds.

Adding the tuna off the heat

You must take the pan off the heat before you add the drained tuna, chopped parsley, lemon zest, lemon juice, kosher salt, and black pepper.

You fold the tuna into the pasta gently to maintain large chunks. You will break the meat down into tiny crumbles if you mix the pan vigorously. Leave the tuna in distinct chunks as you combine the ingredients.

Leftovers and side dishes

Bring the dish to the table immediately to enjoy the food while the noodles are hot and the sauce is still slick. You can easily incorporate greens by folding in a handful of fresh kale or chopped chard right before plating. The pasta also pairs nicely with steamed vegetables or a basic leafy green salad.

You can store leftover pasta in the refrigerator for up to two days. Reheat your portions in the microwave. Add a small splash of water or leftover pasta cooking water before heating to loosen the cold sauce.