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linguini au poisson

Tuna and Lemon Creamy Pasta recipe

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Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Course: Main course
Cuisine: French
Servings: 4 servings

Ingredients

  • 350 g linguine (or other pasta)
  • 180 g canned tuna
  • 1 small bunch of flat-leaf parsley
  • 1 organic lemon
  • 1 finely chopped shallot
  • Capers
  • 20 cl cream
  • Grated parmesan
  • 4 quail eggs (optional)
  • Salt and pepper
  • Olive oil

Instructions

  • Cook the quail eggs in hot water for 4 minutes, peel them then set aside.
    In a pot, heat a large volume of water with a little salt to cook your pasta.
  • Meanwhile, chop the washed and dried flat-leaf parsley and place in a salad bowl. Crumble the previously drained tuna over the parsley. Add the lemon zest, juice and finely chopped shallot. Mix everything well.
    You can gently heat this mixture in a pan with a drizzle of olive oil or leave it cold
  • Then mix the cooked pasta with the tuna preparation. Add the cream and mix well.
    You can serve with some capers, hard-boiled quail eggs and parmesan. Add salt and pepper to your taste and enjoy!

Notes

I crumbled the tuna fillets but you can also make the preparation without and leave them whole when serving.