Linguine with Tuna, Herbs and Lemon Recipe/Spaghetti al Limone

Pasta, pasta, and more pasta is what I like. Over time it’s a challenge to think of new flavors for pastas dishes. Many of the chefs on cooking shows stick to red sauce in their recipes. Who doesn’t like a rich and flavorful red sauce?

Inspirations come and go for cooking.  I thought about tuna and pasta. Hmm. What would go with tuna? My fall back recipe is bechamel sauce for a change of pace. Then I stretched my brain and wondered if lemon, tuna and pasta would work together?! dug around and found Spaghetti al Limone on the Cooking Channel and one recipe from Food and Wine then combined the two…


Linguine with Tuna, Walnuts, Lemon and Herbs

Easy Recipe adapted


3/4 Cup walnuts, chopped

1 pound of linguine

1/3 cup of olive oil

2-6 ounce cans of tuna packed in oil (or fresh tuna steaks cooked and sliced)

2 teaspoons of grated lemon zest – 2 lemons worth

2 teaspoons of lemon juice

3/4 teaspoon of salt

1/2 teaspoon of fresh ground pepper

4 cloves minced garlic + 1 tablespoon of olive oil to cook the garlic

1/2 cup of mixed herbs e.g. parsley, chives, and thyme


  1. Toast the walnuts in a small frying pan over moderate/low heat. Stir frequently until golden brown – 5 minutes
  2. Option toast them in the oven at 350 F  for 5 to ten minutes
  3. Cook the linguine in a pot of salted boiling water until just done  – About 12 minutes
  4. While the linguine cooks:
    1. In a small bowl mix the olive oil and lemon juice – emulsify with a whisk, then  whisk in the herbs
    2. Open the can of tuna – I used Solid White Tuna
    3. in a large frying pan, over low fire, heat the olive oil  and cook the minced garlic for 1 minute stirring all the while.
    4. Stir in tuna and it’s oil. (If you use tuna and water like I did, it still works, but drain the water off first.) Gently break up the tuna into pieces
    5. Drain then add the pasta plus about 1/3 cup of the pasta water into the frying pan.  Stir and blend together the ingredients while they cook add pepper and salt to taste
    6. Add the emulsified blended olive oil and lemon with herbs mixture stirring together gently letting it cook for a few minutes.

That’s it! I made it a second time without the walnuts. Yum. The flavors of  lemon, tuna and the herbs combined are really refreshing.

Thanks for stopping by my kitchen.Lemon tuna Linguini Recipe

Have a great weekend!

I’ll be taking this recipe to Fiesta Friday #224. The solo cohost this week is Diann @ Of Goats and Greens. Thanks to all the fine cooks who join the fiesta!

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
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2 Responses to Linguine with Tuna, Herbs and Lemon Recipe/Spaghetti al Limone

  1. MNL says:

    Thanks for visiting my Chirashi at Takamatsu post. It’s also a Tummy Tuesday blog hop I’m starting. If you want, add this linguine post to the links — on my post, at the top is a Mr. Linkys, click that and add in this link. It’s a new blog hop so not much traffic yet but you never know later. Hope to see you on the list!

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