Lemon Pasta with Tuna and Capers

Posted by on April 17, 2015 in blog, recipes | Comments Off on Lemon Pasta with Tuna and Capers

tuna casserole rediscovered

Rethinking tuna casserole over here…  When I grew up, there was this tuna casserole dish that most mom’s in our neighborhood made.  It usually had spirally noodles, canned tuna, mayonnaise and topped with bread crumbs that got really crispy when it baked in the oven.  To be honest, I didn’t really like it – mostly because canned tuna doesn’t really taste that good when it has been cooked in an oven for 45 minutes and it always was dry.


 This lemon tuna pasta is a modern twist on an old weeknight staple.  All that is cooked is the pasta.  The rest you just add to the bowl and toss.  Try it, I hope you like it.  This is also a great weeknight meal for those nights when you have very little time to spare.  Serve it with a large salad, and this is a healthy dinner.

My normal journey through the grocery store involves mostly the outer edges of the market.  That is where the perishable products are displayed, and I try as often as possible (most nights) to feed my family foods that are alive… because we are alive!  Those are nourishing and contain more nutrients.  With that in mind, there are some processed products that we buy, and so whenever applicable I will share the brand.  You’ll note in all cases that the ingredient list is short and contains ingredients that are pronounceable and also ingredients that you know what they are.

The tuna in this dish is really yummy, it is moist and the capers add this little zing to the already lemon zesty pasta.

Lemon Pasta with Tuna and Capers


1 package Trader Joe’s Lemon Parappadale Pasta

1 can tuna packed in olive oil

2 tablespoons capers

extra olive oil to drizzle

salt and pepper to taste

1.  Prepare pasta according to directions.  You need not use the lemon pasta, but it gives it a nice kick and goes really well with the capers (which are my hubby’s favorite!).  Trader Joe’s also has a plain parppardelle also or you can use spirally noodles.  Just look at the ingredients.  Make sure it is short and simple.


2. Open tuna and add tuna and oil into can (do not drain).  Separate the tuna with a fork.  Add capers.


3.  When pasta is done cooking, strain and add to bowl.  Toss.  Add more olive oil, several tablespoons.  Salt and Pepper to taste.


tuna casserole rediscovered



  1. onions | www.nourishinggrace.com - […] into your meal plan?  Saute a large onion until golden brown and add to hummus, garnish your Lemon Pasta…