Crispy Tuna Pasta with Capers, Lemon & Toasted Breadcrumbs by laleshii

Name: Crispy Tuna Pasta with Capers, Lemon & Toasted Breadcrumbs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g spaghetti, or linguine; 2 can olive oil, reserve the oil, tuna in, drained; 4 clove Garlic, thinly sliced; 1 tsp chili flakes, red pepper flakes; 3 tbsp Capers, roughly chopped; 1 Lemon, zested and juiced; 1 tsp Dijon mustard; 4 anchovy fillets, trust us — they dissolve and add magic, finely chopped; 0.5 cup panko breadcrumbs; 3 tbsp Olive oil; 0.5 cup dry white wine; 0.25 cup fresh flat-leaf parsley, chopped; 0.5 tsp Smoked paprika; Parmesan, freshly grated, to serve

AI Generated

Medium ·

Prep 10m

Cook 20m

· 30m total

A bold, zesty tuna pasta loaded with briny capers, punchy garlic, and a golden panko crust for satisfying crunch — weeknight dinner done right in under 30 minutes.

Best enjoyed as Main

Ingredients

for

servings

400 g spaghetti, or linguine
1484 cal
2 cans olive oil, reserve the oil, tuna in, drained
4 cloves Garlic, thinly sliced
18 cal
1 tsp chili flakes, red pepper flakes
8 cal
3 tbsp Capers, roughly chopped
5 cal
1 Lemon, zested and juiced
17 cal
1 tsp Dijon mustard
3 cal
4 anchovy fillets, trust us — they dissolve and add magic, finely chopped
1/2 cup panko breadcrumbs
107 cal
3 tbsp Olive oil
361 cal
1/2 cup dry white wine
49 cal
1/4 cup fresh flat-leaf parsley, chopped
11 cal
1/2 tsp Smoked paprika
3 cal
Salt and black pepper to taste
Parmesan, freshly grated, to serve (optional)

Nutrition Facts

Amount per serving

Calories

517

% DV*

Total Fat 12g 16%

Saturated Fat 2g 9%

Unsaturated Fat 9g

Sodium 239mg 10%

Total Carbs 83g 30%

Dietary Fiber 5g 16%

Sugars 4g 7%

Protein 15g 29%

* % Daily Values based on a 2,000 calorie diet.

Steps

1

Bring a large pot of heavily salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
2

While pasta cooks, heat 1 tbsp olive oil in a small pan over medium heat. Add panko breadcrumbs and smoked paprika, stirring constantly for 3–4 minutes until deeply golden and crisp. Season with a pinch of salt and set aside.
3

In a large skillet over medium heat, add the reserved tuna oil plus 2 tbsp olive oil. Add anchovy fillets and stir for 1–2 minutes until they completely melt into the oil.
4

Add sliced garlic and chili flakes. Sauté for 2 minutes until garlic is golden and fragrant — don't let it burn.
5

Pour in the white wine and let it reduce by half, about 2 minutes.
6

Stir in the Dijon mustard, capers, lemon zest, and lemon juice. Mix well.
7

Add the drained tuna, breaking it into large flakes. Season with black pepper and a little salt. Stir gently and heat through for 1–2 minutes.
8

Add the drained pasta directly to the skillet. Toss well, adding reserved pasta water a splash at a time to loosen the sauce and help it cling to the noodles.
9

Remove from heat. Stir in the fresh parsley and taste — adjust salt, lemon, or chili to your liking.
10

Plate the pasta and top generously with the toasted panko breadcrumbs. Finish with grated Parmesan if desired and an extra crack of black pepper. Serve immediately.