Ingredients
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200 g uncooked pasta
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a bunch of dill
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5 Tbsp olive oil
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1 tsp lemon juice
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2 Tbsp parmiggiano reggiano
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1 tsp dijon mustard
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salt
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black pepper
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1 red onion
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1 can of tunaabout 150 g drained (I prefer tuna packed in oil)
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1 Tbsp chopped pistachios
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1 tsp lemon zest
Directions
Tuna Pasta with Dill Pesto
This simple and healthy tuna pasta recipe is inspired by one of my favorite lunches all time. The sheared tuna has well blended together with the dill pesto combo. In any case, if you don’t have so much time to make lunch or dinner, this tuna recipe is one way to keep your sanity and save some time.
The first time I made this dish, my husband who thinks he doesn’t like canned tuna, refused to try it. But after I persuaded him to try a tablespoon and ultimately that love won out. He ate one bowl and still asked for the rest. Now, every time we think about tuna pasta throw in a dill pesto and we are talking about one of the greatest lunches ever.
Note:
- If you’re making a sauce this simple, you’re going to need some good-quality canned tuna.
- You can use any pasta you like. I prefer spaghetti or egg noodles.
Steps
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1
Done
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Boil a salted pot of water for your pasta and cook it al dente according to package directions. |
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2
Done
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Trim off the thick stems below the leafy part of the dill. |
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3
Done
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Slice the red onion, then sauté with a tablespoon olive oil in a large pander about 2 minutes. |
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4
Done
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Add the cooked pasta, tuna, and the dill pesto mixture into the pan. |
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5
Done
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Serve directly and sprinkle with chopped pistachios, freshly grated parmiggiano reggiano, and lemon zest. |
