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Source: Food and Wine Quick from Scratch

Linguine with Tuna, Walnuts, Lemon, and Herbs
Keep tuna on hand for quick, last-minute pasta sauces. Lemon zest, lemon juice, and tons of fresh herbs brighten this one. Though Italian cooks stick to canned tuna for this kind of sauce, you might try it with fresh tuna steaks, seared and sliced.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 12 minutes
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1 pound linguine
1/3 cup olive oil
4 garlic cloves, minced
2 six-ounce cans tuna in olive oil
2 teaspoons grated lemon zest, (from 2 lemons)
2 teaspoons fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup fresh parsley, chopped (can use a combination of parsley, chives, and thyme)




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 degrees 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.


Wine Recommendation: Wines of Italy’s Alto Adige show a strong Germanic influence due to the region’s proximity to Switzerland. Try a flowery, lime-scented Müller-Thurgau for a refreshing change from the ordinary.


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