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Pasta with light tuna sauce

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Ingredients for 4 servings:

  • 500 g pasta
  • 2 cans of tuna, in its own juice
  • 1 cup double cream
  • lots of parsley
  • 2 tbsp capers
  • butter
  • Milk
  • Flour
  • ½ lemon juice, juice and zest
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Make a béchamel sauce from butter, flour, and (cold) milk. Season with salt, pepper, nutmeg, juice, and the grated zest of half an unwaxed lemon. Add a little vegetable stock, if desired. Add the drained tuna and capers and heat through the sauce. Add the double cream and plenty of chopped parsley. Drain the pasta, toss with the sauce, and serve immediately. If desired, sprinkle with freshly shaved/grated Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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