Linguine with Tuna Walnuts Lemon and Herbs
From sufia 14 years agoIngredients
- 3/4 cup walnuts, chopped shopping list
- 1 pound linguine shopping list
- 1/3 cup olive oil shopping list
- 4 cloves garlic, minced shopping list
- 2 6-ounce cans tuna packed in oil shopping list
- 2 teaspoons grated lemon zest (from 2 lemons) shopping list
- 2 teaspoons lemon juice shopping list
- 3/4 teaspoon salt shopping list
- 1/2 teaspoon fresh-ground black pepper shopping list
- 1/2 cup mixed chopped fresh herbs, such as parsley, chives, and thyme shopping list
How to make it
- 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° 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.
- 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.
People Who Like This Dish 2
- val_mcginty North Sydney, Canada
- shibattou Fort Mohave, AZ.
- sufia JP, INDIA
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