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Tuna lemon caper alfreddo

Tuna lemon caper Alfredo

Published on September 1, 2016 | In By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 1
    • 1

Tuna lemon caper Alfredo

Our tuna lemon caper Alfredo is rich and creamy but much lighter than the traditional version and has a slight tang from the lemon. Simple to make, yet elegant and luxurious.

Tuna lemon caper Alfredo

Recipe Views: 14,213

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Recipe Rating

  • (4.9 /5)
  • 8 ratings

Ingredients

  • 1 x 185g can Safcol Tuna in Springwater, drained
  • 350g fettuccine (we used fettuccine Ricci)
  • 1 200g pot crème fraiche
  • zest and juice of half a lemon
  • 3 medium garlic cloves crushed
  • 1 tablespoons olive oil
  • ½ cup Parmesan, grated
  • 3 tablespoons capers
  • sea salt and freshly ground black pepper

  • to serve
  • 2 tablespoons parsley, finely chopped
  • extra grated Parmesan

Instructions

  1. Cook the pasta following the pack instructions for ‘al dente’ drain it and reserve a little of the pasta cooking water.
  2. Using the pasta cooking pot, on a low heat, add the olive oil and the crushed garlic. Cook for about a minute, stirring all the time. Add the tuna, Parmesan, lemon juice & zest, capers and crème fraiche, heating gently until warmed through. Stir in the cooked pasta and season to taste.
  3. Divide into 4 bowls and top with chopped parsley and extra Parmesan.
  • Servings : 4
  • Ready in : 25 Minutes
  • Course :
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Rate this recipe

  • 8 People Rated This Recipe

  • Average Rating

  • (4.9 / 5)
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