"Spaghetti with Tuna and Lemon Sauce" recipe - "Spaghetti al Tonno e Limone"

“Spaghetti with Tuna and Lemon Sauce” recipe – “Spaghetti al Tonno e Limone”

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Total Cost: UK/£ 5.74*

Cost/portion: UK/£ 1.92*

Utensils you will need

One chef knife
One paring knife
One chopping board
One large non-stick frying pan
One kitchen cloth
Cooking string
One potato peeler
One juicer
One zester or grater
One 6lt saucepan
One wooden spatula or silicon spatula
One strainer
One pasta server or a skimmer
One jug
One ladle

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Recipe Rating

  • (1 Rating)

Ingredients

  • for the sauce

  • Extra Virgin Olive Oil - 80gr

  • "Suited garlic”cloves - 3

  • Parsley sprigs - 25gr

  • Lemons (unwaxed) - 2

  • the juice of one
  • the zest of both
  • Red Chili Pepper - 1 or 2 according to taste

  • Tuna (in Extra Virgin Olive/Sunflower Oil) - 170gr (drained weight)

  • in alternative, use tuna in brine, but add one or two pinches of salt.
  • Salt - 1 pinch

  • if you use tuna in brine, add one or two pinches of salt.
  • for the pasta

  • Spaghetti - 270gr

  • in alternative, use linguine.
  • Water - 5lt

  • Salt - 50gr

Instructions

  • 1.
    Flavouring and boiling the water and heating the olive oil

    • Extra Virgin Olive Oil - 80gr
    • Suited garlic cloves- 3
    • Parsley sprigs - 25gr
    • Lemon (unwaxed) - 1 for the zest
    • Water - 5lt
    • Salt - 50gr

      Put the saucepan over a high heat with 5lt of water. You will add the salt to it later. Meanwhile, put the extra virgin olive oil into the frying pan with one unpeeled garlic clove and set the heat to the minimum power (step 1 - pic. A).
      Thoroughly wash the parsley under running water, then dry gently with a kitchen cloth.
      Separate the leaves from the stalks and tie up these into a small bouquet garni using some cooking string. Wash the lemon under boiling water, then peel off its yellow zest. Do not collect and white bits: they are bitter (step 1 - pic. B).
      Add the parsley stalks and the lemon zest to the boiling water for pasta. Then, as soon as it comes to a stable boil, add the salt to the water (step 1 - pic. C).

      Note about salt and water for pasta

      If you think you might forget to salt water before adding pasta, you can salt water right after putting it on heat. This can become a safe routine, but the commonly unknown result of this is that it will require a longer time to come to the boiling temperature of 100ºC. It would be better instead to wait for the boiling to start and then carefully add the salt. The addiction of salt at this stage causes a sudden increase of the temperature of the solution for a couple of seconds during which the water increases the bubbling and risks to pour out if the pan’s sides are not sufficiently high.

      So the right pan should be taller than its diameter and capacious enough to contain a good amount of water.

      The minimum ratio between water and pasta is 1lt every 100gr. Although, for small amount of pasta it’s better to use a fairly large and deep pan which will keep the water to temperature also after dropping the pasta in. So that’s why I prefer to use 5lt of water even just to cook a single portion of pasta.

      Another important detail of which to take care, is the right quantity of salt to add to the water. It depends on the quantity of salt the condiment for pasta is going to contain and the cooking time that pasta requires; not only on your personal taste.

      A normal dose of salt is 11-12gr per litre of water and it can be increased to a maximum of 14-15gr for those who like their food to be particularly savoury. When using ingredients which are already salty themselves, like bacon or ham, the dose can be lowered to a minimum of 9-10gr per litre of water, as well as when you know that you will bind pasta with a lot of its own cooking water.

      Keep also in mind that longer cooking timings require higher doses of salt and that a quicker cooking will need a smaller dose.

  • 2.
    Preparing the lemon zest, chili pepper, parsley and the lemon juice base

    • Lemon (unwaxed) - 1 for the juice
    • The parley leaves
    • Lemon (unwaxed) - 1 for the zest
    • Red Chili Pepper - 1 or 2 according to taste
    • The frying pan with the scented extra virgin olive oil

      With a juicer, collect the juice of the lemon you already peeled and set aside(step 2 - pic. A).
      Finely mince the parsley with a sharp chef knife and set aside (step 2 - pic. B).
      Then, grate the zest of the last lemon and set aside (step 2 - pic. C).
      With a paring knife, cut the chili pepper longwise and open it. Clean the inner membrane and the seeds. Then chop it finely with your chef knife (step 2 - pic. D). Set aside.
      Add the lemon juice to the extra virgin olive oil. The oil must not be too hot otherwise its reaction with the liquid will be violent and dangerous. Let the oil and the juice reduce slowly and gently and stir from time to time while it will turn into a quite even sauce (step 2 - pic. E).

  • 3.
    Boiling the spaghetti

    • The boiling salted water
    • Spaghetti - 270gr
    • The boiling salted water

      When the water has come to a stable boil again, drop in the pasta. Let the spaghetti bend slightly, then push them to the bottom so the water will summerge them all. Stir the speghetti frequently during the first few minutes to prevent them sticking to each other.
      The spaghetti will need to be strained one minute before properly done “al dente”.

      Note about salt and water for pasta

      If you think you might forget to salt water before adding pasta, you can salt water right after putting it on heat. This can become a safe routine, but the commonly unknown result of this is that it will require a longer time to come to the boiling temperature of 100ºC. It would be better instead to wait for the boiling to start and then carefully add the salt. The addiction of salt at this stage causes a sudden increase of the temperature of the solution for a couple of seconds during which the water increases the bubbling and risks to pour out if the pan’s sides are not sufficiently high.

      So the right pan should be taller than its diameter and capacious enough to contain a good amount of water.

      The minimum ratio between water and pasta is 1lt every 100gr. Although, for small amount of pasta it’s better to use a fairly large and deep pan which will keep the water to temperature also after dropping the pasta in. So that’s why I prefer to use 5lt of water even just to cook a single portion of pasta.

      Another important detail of which to take care, is the right quantity of salt to add to the water. It depends on the quantity of salt the condiment for pasta is going to contain and the cooking time that pasta requires; not only on your personal taste.

      A normal dose of salt is 11-12gr per litre of water and it can be increased to a maximum of 14-15gr for those who like their food to be particularly savoury. When using ingredients which are already salty themselves, like bacon or ham, the dose can be lowered to a minimum of 9-10gr per litre of water, as well as when you know that you will bind pasta with a lot of its own cooking water.

      Keep also in mind that longer cooking time require smaller doses of salt whereas quicker cooking will need a larger dose.

  • 4.
    Adding the chili pepper and the tuna to the lemon juice sauce

    • The lemon juice sauce
    • The chopped red chili pepper
    • Tuna (in Extra Virgin Olive/Sunflower Oil) - 170gr (drained weight)
    • in alternative, use tuna in brine, but add one or two pinches of salt

    • Salt - 1 pinch

      Slightly increase the heat under the frying pan and add the chopped red chili pepper adn let if fry for a minute (step 4 - pic. A).
      Add the tuna chunks and brake them quite roughly, stir and let the tuna gain flavour for a couple of minutes on a medium heat (step 4 - pic. B). Add a pinch of salt (two if you are using tuna in brine) and stir.

  • 5.
    Straining the spaghetti and binding thm to the tuna and lemon sauce

    • The tuna and lemon sauce
    • The boiled spaghetti
    • Cooking liquor - one or two ladles
    • The minced parsley
    • The grated lemon zest

      Take out the garlic cloves, then use a pasta server to strain the spaghetti directly into the saucepan with the tuna sauce (step 5 - pic. A).
      Alternatively, collect a small amount of cooking liquor into a jug and drain the pasta with a strainer, but do not let it dry completely.
      Immediately increase the heat to a high power and add 2 or 3 tbs of cooking liquor, not more than that. Stir rapidly and let the water and the sauce mix together and coat the pasta while reducing (step 5 - pic. B).
      Take the pan away from the heat and add the minced parsley(step 5 - pic. C).
      Stir evenly, rest for a couple of minutes and serve.

      Note about the correct cooking point "al dente”

      “Al dente” literally means “to the tooth”. It indicates the perfect consistency that pasta, or any other food, should have at the end of the cooking process: not too soft and not too hard at chewing. Pasta cooked “al dente” maintains a harder consistency at the centre of the dough sheet which gives the diners a pleasant feeling of “biting” rather than “mushing” something under their teeth..

"Spaghetti with Tuna and Lemon Sauce" recipe - "Spaghetti al Tonno e Limone""Spaghetti with Tuna and Lemon Sauce" recipe - "Spaghetti al Tonno e Limone""Spaghetti with Tuna and Lemon Sauce" recipe - "Spaghetti al Tonno e Limone""Spaghetti with Tuna and Lemon Sauce" recipe - "Spaghetti al Tonno e Limone""Spaghetti with Tuna and Lemon Sauce" recipe - "Spaghetti al Tonno e Limone""Spaghetti with Tuna and Lemon Sauce" recipe - "Spaghetti al Tonno e Limone""Spaghetti with Tuna and Lemon Sauce" recipe - "Spaghetti al Tonno e Limone""Spaghetti with Tuna and Lemon Sauce" recipe - "Spaghetti al Tonno e Limone""Spaghetti with Tuna and Lemon Sauce" recipe - "Spaghetti al Tonno e Limone""Spaghetti with Tuna and Lemon Sauce" recipe - "Spaghetti al Tonno e Limone""Spaghetti with Tuna and Lemon Sauce" recipe - "Spaghetti al Tonno e Limone""Spaghetti with Tuna and Lemon Sauce" recipe - "Spaghetti al Tonno e Limone""Spaghetti with Tuna and Lemon Sauce" recipe - "Spaghetti al Tonno e Limone""Spaghetti with Tuna and Lemon Sauce" recipe - "Spaghetti al Tonno e Limone""Spaghetti with Tuna and Lemon Sauce" recipe - "Spaghetti al Tonno e Limone"

Instructions

  • 1.
    Flavouring and boiling the water and heating the olive oil

    • Extra Virgin Olive Oil - 80gr
    • Suited garlic cloves- 3
    • Parsley sprigs - 25gr
    • Lemon (unwaxed) - 1 for the zest
    • Water - 5lt
    • Salt - 50gr

      Put the saucepan over a high heat with 5lt of water. You will add the salt to it later. Meanwhile, put the extra virgin olive oil into the frying pan with one unpeeled garlic clove and set the heat to the minimum power (step 1 - pic. A).
      Thoroughly wash the parsley under running water, then dry gently with a kitchen cloth.
      Separate the leaves from the stalks and tie up these into a small bouquet garni using some cooking string. Wash the lemon under boiling water, then peel off its yellow zest. Do not collect and white bits: they are bitter (step 1 - pic. B).
      Add the parsley stalks and the lemon zest to the boiling water for pasta. Then, as soon as it comes to a stable boil, add the salt to the water (step 1 - pic. C).

      Note about salt and water for pasta

      If you think you might forget to salt water before adding pasta, you can salt water right after putting it on heat. This can become a safe routine, but the commonly unknown result of this is that it will require a longer time to come to the boiling temperature of 100ºC. It would be better instead to wait for the boiling to start and then carefully add the salt. The addiction of salt at this stage causes a sudden increase of the temperature of the solution for a couple of seconds during which the water increases the bubbling and risks to pour out if the pan’s sides are not sufficiently high.

      So the right pan should be taller than its diameter and capacious enough to contain a good amount of water.

      The minimum ratio between water and pasta is 1lt every 100gr. Although, for small amount of pasta it’s better to use a fairly large and deep pan which will keep the water to temperature also after dropping the pasta in. So that’s why I prefer to use 5lt of water even just to cook a single portion of pasta.

      Another important detail of which to take care, is the right quantity of salt to add to the water. It depends on the quantity of salt the condiment for pasta is going to contain and the cooking time that pasta requires; not only on your personal taste.

      A normal dose of salt is 11-12gr per litre of water and it can be increased to a maximum of 14-15gr for those who like their food to be particularly savoury. When using ingredients which are already salty themselves, like bacon or ham, the dose can be lowered to a minimum of 9-10gr per litre of water, as well as when you know that you will bind pasta with a lot of its own cooking water.

      Keep also in mind that longer cooking timings require higher doses of salt and that a quicker cooking will need a smaller dose.

  • 2.
    Preparing the lemon zest, chili pepper, parsley and the lemon juice base

    • Lemon (unwaxed) - 1 for the juice
    • The parley leaves
    • Lemon (unwaxed) - 1 for the zest
    • Red Chili Pepper - 1 or 2 according to taste
    • The frying pan with the scented extra virgin olive oil

      With a juicer, collect the juice of the lemon you already peeled and set aside(step 2 - pic. A).
      Finely mince the parsley with a sharp chef knife and set aside (step 2 - pic. B).
      Then, grate the zest of the last lemon and set aside (step 2 - pic. C).
      With a paring knife, cut the chili pepper longwise and open it. Clean the inner membrane and the seeds. Then chop it finely with your chef knife (step 2 - pic. D). Set aside.
      Add the lemon juice to the extra virgin olive oil. The oil must not be too hot otherwise its reaction with the liquid will be violent and dangerous. Let the oil and the juice reduce slowly and gently and stir from time to time while it will turn into a quite even sauce (step 2 - pic. E).

  • 3.
    Boiling the spaghetti

    • The boiling salted water
    • Spaghetti - 270gr
    • The boiling salted water

      When the water has come to a stable boil again, drop in the pasta. Let the spaghetti bend slightly, then push them to the bottom so the water will summerge them all. Stir the speghetti frequently during the first few minutes to prevent them sticking to each other.
      The spaghetti will need to be strained one minute before properly done “al dente”.

      Note about salt and water for pasta

      If you think you might forget to salt water before adding pasta, you can salt water right after putting it on heat. This can become a safe routine, but the commonly unknown result of this is that it will require a longer time to come to the boiling temperature of 100ºC. It would be better instead to wait for the boiling to start and then carefully add the salt. The addiction of salt at this stage causes a sudden increase of the temperature of the solution for a couple of seconds during which the water increases the bubbling and risks to pour out if the pan’s sides are not sufficiently high.

      So the right pan should be taller than its diameter and capacious enough to contain a good amount of water.

      The minimum ratio between water and pasta is 1lt every 100gr. Although, for small amount of pasta it’s better to use a fairly large and deep pan which will keep the water to temperature also after dropping the pasta in. So that’s why I prefer to use 5lt of water even just to cook a single portion of pasta.

      Another important detail of which to take care, is the right quantity of salt to add to the water. It depends on the quantity of salt the condiment for pasta is going to contain and the cooking time that pasta requires; not only on your personal taste.

      A normal dose of salt is 11-12gr per litre of water and it can be increased to a maximum of 14-15gr for those who like their food to be particularly savoury. When using ingredients which are already salty themselves, like bacon or ham, the dose can be lowered to a minimum of 9-10gr per litre of water, as well as when you know that you will bind pasta with a lot of its own cooking water.

      Keep also in mind that longer cooking time require smaller doses of salt whereas quicker cooking will need a larger dose.

  • 4.
    Adding the chili pepper and the tuna to the lemon juice sauce

    • The lemon juice sauce
    • The chopped red chili pepper
    • Tuna (in Extra Virgin Olive/Sunflower Oil) - 170gr (drained weight)
    • in alternative, use tuna in brine, but add one or two pinches of salt

    • Salt - 1 pinch

      Slightly increase the heat under the frying pan and add the chopped red chili pepper adn let if fry for a minute (step 4 - pic. A).
      Add the tuna chunks and brake them quite roughly, stir and let the tuna gain flavour for a couple of minutes on a medium heat (step 4 - pic. B). Add a pinch of salt (two if you are using tuna in brine) and stir.

  • 5.
    Straining the spaghetti and binding thm to the tuna and lemon sauce

    • The tuna and lemon sauce
    • The boiled spaghetti
    • Cooking liquor - one or two ladles
    • The minced parsley
    • The grated lemon zest

      Take out the garlic cloves, then use a pasta server to strain the spaghetti directly into the saucepan with the tuna sauce (step 5 - pic. A).
      Alternatively, collect a small amount of cooking liquor into a jug and drain the pasta with a strainer, but do not let it dry completely.
      Immediately increase the heat to a high power and add 2 or 3 tbs of cooking liquor, not more than that. Stir rapidly and let the water and the sauce mix together and coat the pasta while reducing (step 5 - pic. B).
      Take the pan away from the heat and add the minced parsley(step 5 - pic. C).
      Stir evenly, rest for a couple of minutes and serve.

      Note about the correct cooking point "al dente”

      “Al dente” literally means “to the tooth”. It indicates the perfect consistency that pasta, or any other food, should have at the end of the cooking process: not too soft and not too hard at chewing. Pasta cooked “al dente” maintains a harder consistency at the centre of the dough sheet which gives the diners a pleasant feeling of “biting” rather than “mushing” something under their teeth..

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"Spaghetti with Tuna and Lemon Sauce" recipe - "Spaghetti al Tonno e Limone"
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