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🍝 Spaghetti with creamy tuna and lemon sauce

735 kcal · 30 min · 4 servings

Ingredients

• 1 small onion
• 350 g tuna (can, in its own juice)
• 1 lemon
• 2 tbsp capers (pickled in salt)
• 1 tbsp butter
• 1 tbsp fresh chopped parsley
• 200 ml whipping cream
• salt
• pepper (freshly ground)
• 400 g spaghetti

Instructions

1. 1. Peel the onion and chop it very finely.
2. 2. Drain the tuna and flake it into small pieces using a fork.
3. 3. Finely grate the lemon zest and squeeze out the juice.
4. 4. Rinse the capers under cold water to remove the brine.
5. 5. Melt the butter in a large pan.
6. 6. Gently sauté the chopped onion together with the lemon zest over medium heat.
7. 7. Add the tuna and the rinsed capers to the pan.
8. 8. Sauté the ingredients together for a short time.
9. 9. Pour in the lemon juice and let it reduce briefly.
10. 10. Stir in the cream and bring the sauce to a boil.
11. 11. Remove the pan from the heat source.
12. 12. Season the sauce to taste with salt and pepper.
13. 13. Fold in the chopped parsley.
14. 14. Bring plenty of water to a boil with salt.
15. 15. Cook the spaghetti al dente (firm to the bite).
16. 16. Drain the pasta.
17. 17. Reserve a small amount of the pasta cooking water for later.
18. 18. Mix the spaghetti with the tuna sauce.
19. 19. Stir in two to three tablespoons of the reserved cooking water to bind the sauce.
20. 20. Serve the dish immediately while warm.

Nutrition per serving

• kcal: 735
• Protein: 33 g · Fett/Fat: 34 g · Carbs: 73 g