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Creamy Tuna Orecchiette

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Creamy Tuna Orecchiette

with capers, green peas, lemony arugula and garlic panko

Informations supplémentaires
30 min. | 672 kcal | easy | Express | Printable version
1. Cook the pasta Bring a pot of salted water to a boil. Pour the pasta into the boiling water and cook for 10-12 minutes or until tender. Keep 1/4 2P | 1/3 3P cup of cooking water then drain.
2. Setup Zest the lemon. Chop the garlic and the shallot. Drain the canned tuna.
3. Toast the panko Warm up a drizzle of oil in a pan over medium-high heat. Toast the panko and the garlic for 3-4 minutes or until browned. Add salt. Remove from the pan.
4. Cook the shallot Add a drizzle of oil to the pan and cook the shallot and the capers for 1-2 minutes. Add the cream, the green peas, the lemon zest and the tuna and let it simmer over medium-low heat for 2-4 minutes. Add salt and pepper.
5. Add the pasta Turn up the heat to medium-high and add the cooked pasta and the cooking water to the same pan. Cook for 1-2 minutes. Meanwhile, toss the arugula with a drizzle of oil, some lemon juice (to taste) and black pepper.
6. Plate your dish Serve the pasta and garnish with the arugula and the panko. Add some lemon juice, to taste. Bon appétit!
200gOrecchiette
170gCanned Tuna
15mlCapers
180mlCream 18%
60gArugula
120mlGreen Peas
0.5unitLemon
1unitShallot
30mlPanko Breadcrumbs
1unitGarlic Clove(s)
What you need Pan, Pot, Strainer, Bowls.
672 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 89g
30%
fat 16g
25%
cholesterol 77mg
26%
fiber 6g
24%
protein 41g
saturated 8g
40%
sodium 276mg
12%
sugar 6g
trans 0g