Today’s recipe, Lemony Tuna and Olive Oil Pasta, was prepared by Kaitlyn Pirie, one of Real Simple’s reporter/researchers.
When I first saw the photo of the Lemony Tuna and Olive Oil Pasta in the October issue, I was worried that the dish might not be flavorful enough since most of the ingredients are the same color. I’m a big pasta lover, though, and I’m always looking for ways to incorporate new proteins into pasta dishes so I decided to give this one a shot.
The final was great, and I brought the leftovers to work for lunch several days in a row. The crushed red pepper gives the dish a nice kick and the lemon zest adds a refreshing touch. If I could make one change to the recipe I’d cook the tuna in the pan with the oil, garlic, and red pepper for a minute or two before adding the linguine because the fish didn’t absorb the flavor as well as the pasta did when they were added at the same time.