step by step guide to make super quick homemade Tuna pasta with capers, lemon and cream

How is everything? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tuna pasta with capers, lemon and cream. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tuna pasta with capers, lemon and cream is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tuna pasta with capers, lemon and cream is something that I’ve loved my entire life.

Table of Contents


  • 400g pappardelle pasta
  • 42g (1/4 cup) mixed seeds (such as pepitas, sunflower seeds and pine nuts)
  • 1 tablespoon olive oil
  • 3 garlic cloves, thinly sliced
  • 2 tablespoons baby capers, drained
  • 1 lemon, rind finely grated, juiced
  • 425g can tuna in springwater, drained, broken into chunks
  • 300ml light cream
  • 1 tablespoon fresh lemon thyme leaves
  • Shredded parmesan, to serve (optional)
  • Lemon cheeks, to serve


  • Step 1
    Cook the pasta in a large saucepan of salted boiling water following packet directions until al dente. Drain and return to the pan.
  • Step 2
    Meanwhile, heat a non-stick frying pan over medium heat. Add mixed seeds. Cook for 2-3 minutes or until lightly toasted. Remove from pan and set aside. Add oil to pan and heat over medium heat. Add garlic and capers. Cook, stirring, for 2-3 minutes. Add lemon rind and tuna, tossing gently to combine. Add cream and 2-3 tablespoons lemon juice. Simmer for 1-2 minutes. Stir in thyme leaves and season.
  • Step 3
    Toss sauce through drained pasta. Divide among serving bowls. Top with toasted seeds and parmesan, if using. Serve with lemon cheeks.

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