Lemon and Tuna Linguine by @federicofusca

N/A
Medium

4 servings

🍝

350 g

Linguine

🐟

300 g

Tuna

🍋

2

Lemon

🧀

250 g

Ricotta

🧂

1.5 g

Salt

🌶️

0.5 g

Black Pepper

🫒

30 ml

Extra Virgin Olive Oil

Preparation Steps

  1. Step 1/10

    Bring a large pot of generously salted water to a rolling boil.

    salt
    🍲large pot
    🥄wooden spoon

  2. Step 2/10

    Finely grate the zest from both lemons, then squeeze the lemons to collect the juice.

    lemon
    🪒microplane grater
    🍋citrus juicer
    🥣mixing bowl

  3. Step 3/10

    Dice the blast-chilled tuna into small bite-size cubes.

    blast-chilled tuna
    🔪chef's knife
    🪵cutting board

  4. Step 4/10

    Cook the linguine in the boiling water until al dente, following the package timing.

    linguine
    🍲large pot
    🥄wooden spoon

  5. Step 5/10

    Reserve 120 ml of pasta cooking water, then drain the linguine.

    pasta cooking water
    linguine
    🍲large pot
    🗑️colander

  6. Step 6/10

    Whisk the ricotta cheese with lemon juice, lemon zest, salt, black pepper, and olive oil until smooth.

    ricotta cheese
    lemon
    salt
    black pepper
    extra virgin olive oil
    🥣mixing bowl
    🥄wooden spoon

  7. Step 7/10

    Warm the olive oil in a large skillet over medium-high heat, then sear the tuna cubes for 30 to 60 seconds.

    extra virgin olive oil
    blast-chilled tuna
    🍳large skillet
    🥄wooden spoon

  8. Step 8/10

    Add the drained linguine and ricotta mixture to the skillet, then toss to coat the pasta.

    linguine
    ricotta cheese
    🍳large skillet
    🥢tongs

  9. Step 9/10

    Add reserved pasta cooking water a little at a time, then toss until the sauce becomes glossy and creamy.

    pasta cooking water
    🍳large skillet
    🥢tongs

  10. Step 10/10

    Season with additional salt and black pepper, then serve the creamy lemon tuna linguine immediately.

    salt
    black pepper
    🍳large skillet
    🥢tongs

Composition

Ingredients

Types

Grains, Fruit, Seasoning, Oil

Ingredients

Linguine, Tuna, Lemon, Ricotta, Salt, Black pepper, Extra virgin olive oil

Allergens

Gluten

Dietetics

Dietary regimen

Pescatarian

Calories

735 kcal

Macro nutrients

Protein: 44g, Carbohydrates: 76g, Fat: 27g, Fiber: 4g, Sugars: 4g

Nutritional Information

Minerals

Calcium: 235mg, Iron: 3.5mg, Potassium: 540mg, Sodium: 340mg, Selenium: 71mcg

Vitamins

Vitamin C: 18mg, Vitamin D: 1.6mcg, Vitamin B12: 3.1mcg, Vitamin B6: 0.6mg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

large pot, colander, large skillet, mixing bowl, microplane grater, citrus juicer, tongs, wooden spoon, chef's knife, cutting board

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Pasta Course

Occasions

Lunch, Dinner, Summer, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian, Mediterranean

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Silky, Tender, Al dente, Flaky

Flavors

Lemony, Citrusy, Savory, Rich, Fresh, Umami, Peppery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Do not leave the cooked tuna pasta out longer than 2 hours,Reduce to 1 hour if the temperature is above 32°C), fridge : 2 days (Cool quickly before refrigerating,Store in an airtight container at or below 4°C,Reheat gently until steaming hot), freezer : 1 month (Freeze in an airtight freezer-safe container,Freeze only if the tuna was not previously frozen,Thaw overnight in the refrigerator)