Best 5 Linguini With Tuna Walnuts Lemon And Herbs Recipes
Indulge your taste buds in a symphony of flavors with Linguine with Tuna, Walnuts, Lemon, and Herbs. This delectable dish is a culinary journey that harmonizes the freshness of the sea, the nutty crunch of walnuts, the tangy zest of lemon, and the aromatic embrace of herbs. Dive into a culinary adventure where each ingredient plays a vital role, creating a harmonious balance of flavors. Discover the secrets behind this exquisite pasta dish and embark on a culinary voyage that will leave you craving for more.
**Additional Recipes Included:**
1. **Linguine with Tuna, Artichokes, and Olives:** Experience a Mediterranean twist on the classic linguine with tuna. This recipe incorporates briny artichoke hearts, succulent olives, and sun-kissed tomatoes, capturing the essence of the Mediterranean Sea.
2. **Linguine with Tuna, Spinach, and Tomatoes:** Embark on a journey of vibrant colors and textures with this linguine dish. Fresh spinach leaves, juicy tomatoes, and tender tuna come together in a symphony of flavors, creating a healthy and satisfying meal.
3. **Linguine with Tuna, Capers, and Lemon:** Experience the piquant delight of this linguine dish, where briny capers and zesty lemon dance on your palate. The addition of sun-dried tomatoes and fresh herbs elevates this dish to a new level of culinary delight.
Prepare to tantalize your taste buds with a collection of linguine recipes that showcase the versatility and deliciousness of this simple yet extraordinary pasta.
GARLIC LEMON TUNA PASTA
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta. Return to the pot to keep warm.
- In the wide pan, heat the olive oil at medium heat. Then add the garlic and cook until fragrant, about 30 seconds. Stir in the tuna, lemon juice and zest, salt and pepper, and heat through for 1 minute.
- Add the pasta, capers and 1 tablespoon chopped parsley, and continue to stir until the spaghetti is well coated. Add as much of the reserved pasta water as needed to thin out the sauce.
- Garnish with remaining parsley and serve warm.
Nutrition Facts : Calories 348 kcal, Carbohydrate 44 g, Protein 18 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 241 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
LINGUINI WITH TUNA, WALNUTS, LEMON AND HERBS
Make and share this Linguini With Tuna, Walnuts, Lemon and Herbs recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small frying pan, toast the walnuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes.
- In a large pot of boiling, salted water, cook the linguini 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 heat. Toss the linguini with the tuna mixture, lemon zest, salt, pepper, herbs and walnuts.
Nutrition Facts : Calories 899.8, Fat 41, SaturatedFat 5.5, Cholesterol 15.3, Sodium 745.9, Carbohydrate 89.5, Fiber 5.3, Sugar 3.7, Protein 43.3
PASTA WITH FRESH HERBS, LEMON AND PEAS
Buy a bunch of parsley along with basil or chives to keep on hand in your refrigerator. The herbs will keep for a week if properly stored. Produce departments often use misters, but greens don't keep well once wet. When you get home, spin the herbs in salad spinner if they're wet, wrap them in a paper towel and then bag them.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Meanwhile, in a large bowl or pasta bowl, combine the herbs, lemon zest, garlic, lemon juice and olive oil.
- When the water comes to a boil, salt generously and add the pasta. A few minutes before the pasta is done, add the peas to the water. When the pasta is just about al dente, remove a half cup of the cooking water and add to the bowl with the herbs. Drain the pasta and peas, toss with the herb mixture and the cheese, and serve.
Nutrition Facts : @context http, Calories 467, UnsaturatedFat 10 grams, Carbohydrate 71 grams, Fat 13 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 381 milligrams, Sugar 5 grams
LINGUINE WITH GRILLED TUNA, CAPERS AND PARSLEY
Steps:
- Light a grill and preheat for at least 10 minutes or preheat a grill pan. Arrange the grill so half cooks over high heat and the other half can cook over moderately low heat. Meanwhile, soak 1 small bamboo skewer for 10 minutes.
- Thread the garlic cloves onto skewer. Brush both sides of the leek and the tuna with olive oil and season with salt and pepper. Rub the tuna with the rosemary.
- Oil the grill grates, then grill the leek cut side down and the tuna over high heat until grill marks form, 2 to 3 minutes. Flip the tuna and leek and move to the cooler part of the grill. Cook until the tuna is just slightly pink within and the leek is tender, about 8 minutes for the tuna and 15 minutes for the leek. Transfer to a work surface and let cool slightly.
- Grill the garlic on the skewer over high heat, turning a few times, until blistered and slightly softened, about 2 minutes.
- Remove the outer layer of the leek and discard; thinly slice the leek crosswise, discarding any pieces that are tough, and transfer to a large bowl. Peel the garlic and finely chop. Flake the tuna and add the garlic and tuna to the leek.
- Meanwhile, cook the linguine until al dente; drain, reserving 1/2 cup of the cooking water. Add the hot pasta, parsley, capers, lemon juice and the 1/4 cup of olive oil to the bowl and toss. Add the cooking water, little by little, if necessary, to loosen the sauce. Season with salt, pepper and crushed red pepper, then serve immediately.
PASTA WITH TUNA, CAPERS AND SCALLIONS
There are about a gazillion ways to cook pasta using other pantry staples - things like garlic, bread crumbs, pecorino, capers, olives and especially, canned fish. This recipe, pasta with tuna, anchovies and capers, showered with lots of green herbs and scallions, is one of my family's household favorites. I like it with a long, thin, twirlable pasta - spaghetti, linguine or bucatini - but you can use whatever pasta you have on hand. Even macaroni works just fine and might even persuade your finicky kid to eat this dish (though, so far, mine abstains).
Provided by Melissa Clark
Categories dinner, pastas, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- In a well-salted pot of boiling water, cook pasta according to package directions until al dente. Drain, saving 1 cup pasta water.
- In a large skillet, heat the oil over medium. Add garlic and scallion whites, and cook until fragrant, about 1 minute. Add anchovies and capers and cook until anchovies melt and capers and garlic turn golden, 2 to 3 minutes longer. Add 1/2 cup pasta water, let it reduce until there is just a little left in the pan, then add pasta and herbs and toss well to coat. Add tuna and toss well.
- Serve with red-pepper flakes on top, more herbs, scallion greens, and a drizzle of olive oil. Serve with lemon wedges on the side for squeezing.
Tips:
- For the best flavor, use high-quality tuna packed in olive oil. Solid white albacore tuna is a good choice.
- If you don't have walnuts, you can substitute another type of nut, such as pine nuts or almonds.
- Fresh herbs are best in this recipe, but you can use dried herbs if you don't have any on hand. Just be sure to use half the amount of dried herbs as you would fresh.
- To make the breadcrumbs, simply toast some bread crumbs in a pan with a little bit of olive oil until they are golden brown.
- Be careful not to overcook the tuna. It should be cooked through, but still slightly pink in the middle.
Conclusion:
This linguini with tuna, walnuts, lemon, and herbs is a delicious and easy-to-make weeknight meal. It's packed with flavor and is sure to please everyone at the table. Serve it with a side of roasted vegetables or a salad for a complete meal.
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