One of the best surprises is finding an interesting recipe while I’m already at the market. When it turns out to be good enough for the regular rotation and fast enough for any weeknight, I’m thrilled. This delicious, refreshing recipe goes together so quickly the first thing I did was put the water on for the pasta.
It comes from the P and C chain and calls for a 9-ounce can of tuna. No such thing at the P and C store I was in. Tiny cans, regular cans and 12-ounce cans only. The 12-ounce was more economical and I’ve got 3 ounces now that I can mix with chopped up hard cooked eggs — Lord knows I’ve got enough of them around after the deviled egg recipes — for a salad or sandwich. Organic whole wheat spaghetti was on sale, so that’s what I used.
You’ll notice there’s no salt and pepper here. Even though I opted not to use cheese, always salty, I tasted the sauce near the end and decided against using any salt; I think the sodium from the tuna and the tang of the sauce make it unnecessary. I don’t think it needs pepper either, although lemon-pepper is a classic combo. Taste and decide for yourself.
Tuna and Lemon Linguini
1 can (9 oz.) Solid White Albacore Tuna, drained and flaked
8 oz. uncooked linguine noodles
3 tablespoons lemon juice
1/3 cup skim milk
1 teaspoon cornstarch
1/3 cup plain yogurt
1 teaspoon dill weed
1 teaspoon parsley
3 tablespoons Parmesan cheese (optional)
Garnish:
lemon slices
dill sprigs
Cook linguine according to package directions. Drain. Toss with lemon juice in medium bowl.
In small saucepan over medium heat, combine milk and cornstarch. Cook and stir until thickened. Stir in yogurt, dill and parsley.
Fold in tuna. Pour tuna mixture over pasta.
Sprinkle with cheese (optional), toss gently. Garnish with lemon slices and dill sprigs.
Serves 4
Source: P and C Foods
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