Linguine with Tuna, Capers and Scallions*

A thrifty pantry meal that is ready in less than 30 minutes. Canned tuna, capers, a couple of herbs from your spice cabinet. Throw in some fresh scallions and Italian parsley. Dinner is served. A good quality tuna in olive oil is essential here.

Servings: 4

Time: 25 minutes


  • 2 cans (6 oz) good quality tuna in olive oil, drained and oil reserved.
  • 3/4 lbs (340 g) linguine or spaghetti
  • 2 Tbsp extra virgin olive oil and extra for drizzling
  • 3 cloves of garlic, finely minced
  • 1/2 tsp dried sage
  • 1/2 tsp dried rosemary
  • 4 Tbsp rinsed and drained capers
  • Pinch of red pepper flakes or to taste
  • Peel of 1 lemon, sliced into thin slivers
  • 4 Tbsp scallions, thinly sliced
  • 4 Tbsp finely chopped Italian parsley
  • Lemon wedges and freshly grated Parmesan cheese (optional)


Bring salted water to a boil in a large saucepan. Add linguine and cook according to package directions. Drain the linguine and reserve 1 cup (240 ml) of the pasta water.

Meanwhile, heat tuna oil plus the 2 tablespoons of olive oil in a skillet over medium-high heat. Add the garlic and cook for 2-3 minutes stirring and making sure the garlic does not brown. Add the sage, rosemary, capers, red pepper flakes, the lemon peel slivers, half of the scallions and parsley. Cook for 2-3 minutes or until fragrant. Add 1/2 cup (120 ml) of the reserved water. Taste for salt and pepper. Add pasta and toss it well. Add more pasta water, 2 tablespoons at a time, to make the sauce creamier, if needed. Add tuna tossing gently taking care not to break tuna chunks too much. It will look nicer on a plate. Let all warm up briefly, if necessary.

Garnish with the remaining scallions and parsley. Drizzle with extra olive oil and serve with lemon wedges on the side (optional).

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