Wednesday, September 21, 2011

Lovely fresh tuna pasta salad with lemon

Dutch version

This dish is absolutely superb! It's full of flavor, easy and quick. And perfect to take to work or school - if you have any leftovers that is...

citrus tuna pasta

What do you need? (serves 4)

500 g short pasta (1 pound)
1 large bunch of basil
1 large bunch of parsley
2 tbsp capers
2 anchovy fillets (canned)
1 lemon (juice + zest)
1 kl dijon mustard
1 garlic clove
100 ml olive oil
200 g peas (frozen)
1 can of tuna(400g)
pepper and salt

Prepare the pasta as indicated on the packaging.

Chop the basil, garlic and parsley. Put them in a blender together with the capers, anchovies, mustard, half of the zest and the lemonjuice. Mix and slowly add the olive oil. If you don't have a blender, don't worry, just finely chop everything and stir in the olive oil.

3 minutes before the pasta is done, add the frozen peas to the pasta. After 3 minutes drain the pasta and the peas and rinse with cold water. Add the pasta back to the pot and stir in the sauce and the tuna. Serve cold or warm, topped with the remaining zest.

This recipe is based on a recipe I found in the Dutch Delicious, edition October 2011.


  1. What is the name of the font you are using in your headings? Love it.

  2. I just tried this pasta recipe tonight- my oh- my you do underplay
    how AMAZING this dish is with a humble name like "Lovely fresh tuna salad with Lemon" I would rename it " THE ABSOLUTE best.. most sophisticated delectable update of tuna salad known to man"
    I give it a 10 out of 10- all the flavors, the cleverness of blending tuna into the tantalizing basil sauce- YUM and Thank you!