Pasta with Tuna and Capers

This is a quick dish that I use in emergencies or when I’m exhausted. It’s a very easy dish that’s hard to mess up if you’re very tired, and the lemon and capers have a refreshing effect.


Pasta (any will do, though this is nice on linguine)

2 tins good quality tuna steak in either oil or water

2 T capers, with a tiny bit of brine

Juice of a lemon

Extra virgin olive oil

Grated Parmesan

Fresh grated black pepper


Cook the pasta in plenty of well salted water. Oil needs never to be included in pasta water and may even be detrimental.

Mix the tuna, capers, lemon, and a glug of olive oil in a bowl, taking care not to break up the tuna too much. Spoon this mixture over the top of the pasta (no, it doesn’t need to be heated) and sprinkle with Parmesan and pepper.

I often add fresh diced tomatoes and/or fresh chopped parsley to this.


About timwaterman

I am a landscape architect, urbanist, writer, and lecturer based in London.

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