Tuna with Spaghettini, Capers, & Lemon
This is a hell yes situation
Ok, friends, I may have lost you at “tuna,” but trust me, it’s amazing. Of course, you could totally make this with chicken… but I would try it with tuna first, as its sturdy flavor plays well off the capers, fresh parsley, and lemon in a really lovely way.
When I came up with this dish, I was craving something that reminded me of Sicily — capers grow wild there, and fresh parsley and lemon are so common that it’s hard to find a dish without them— and for good reason.
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The only thing about this recipe is that it’s perhaps less kid-friendly than most— but you can pull out some spaghettini and tuna before the parsley and capers go in, or just give your kids some buttered noodles and call it a night ;)
Tuna with Spaghettini, Capers, & Lemon
Cook time = 30 minutes
Serves: 4-6
For Dietary Restrictions
Gluten free: use gluten-free pasta
Dairy free: this recipe is dairy-free
Kids Can Help
juice lemons, peel garlic and onion, wash parsley
Ingredients
1 lb spaghettini (thin spaghetti or angel hair)
0.75 lb tuna filets, such as yellowfin (stronger flavor) or ahi (milder)
4 Tbsp (¼ cup) extra virgin olive oil
4 Tbsp (¼ cup) capers
2 lemons (juice only)
4 garlic cloves
½ of a white onion
1 bunch of fresh parsley (curly or flat leaf), for ½ cup minced
1 tsp salt
Freshly ground black pepper
¼ cup pasta water (reserve after cooking)
Directions
Step 1
Place 2 paper towels on a plate. Rinse and pat dry the tuna, then set on top of the paper towels to absorb any excess moisture.
Step 2
Juice the lemons and pour the juice into a large mixing bowl. Add ¼ cup of capers; set aside.
Step 3
Peel the garlic cloves and onion, then mince. (You just need ½ of the onion.)
Step 4
Wash the parsley, then pat dry with a clean towel. Mince. (Not sure how to mince parsley? Here’s a good video tutorial!) Set aside.
Step 5
In a large sautee pan, heat 2 Tbsp of the olive oil on medium-low heat. Add the garlic and onion and cook gently until soft, then pour into the bowl with the capers and lemon juice. Return the pan to the stove.
Step 6
Bring a large pot of water to a boil while you cook the tuna (step 7).
Step 7
Heat the remaining 2 Tbsp of olive oil in the pan over medium-high heat. Generously salt and pepper the tops of the tuna filets, then place them seasoned-side down in the skillet. Cook undisturbed for 2-3 minutes, then season the tops with salt and pepper; flip. Cook for another 1-2 minutes. You want the edges to be nicely seared with a large strip of raw tuna in the middle. Set on a clean cutting board with edge grooves to rest (if you don’t have one, just use a plate.)
Step 8
Once the water is boiling, add the spaghettini and cook until just tender, about 5-6 minutes. Reserve ¼ cup of pasta water before draining, then add the pasta to the bowl with the lemon juice, onions, garlic, and capers. Add 1 tsp of salt and enough of the pasta water to create a slippery sauce, mixing well. Taste and add more salt (and/or black pepper) if desired.
Step 9
Quickly slice the tuna and serve with the pasta.