Zesty Lemon Garlic Tuna Pasta Delight
A delicious, creamy pasta dish that's light on fat but big on flavor! Inspired by the Australian Biggest Loser cookbook, this recipe features fusilli pasta enveloped in a rich sauce made from evaporated milk, infused with fresh lemon juice and zest, and combined with flaky tuna. It's a zesty and satisfying meal that’s perfect for any night of the week. Ideal for those looking for a low-cholesterol option, this dish is not only nutritious but also easy to prepare. Enjoy a taste of the Mediterranean with a sprinkle of fresh parsley and a touch of parmesan or capers for that extra kick!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Olive oil flavored cooking spray
as needed (for cooking)
Fusilli pasta
300 g (cooked as packet directs)
Onion
1 small (finely chopped)
Garlic cloves
3 (finely sliced)
Lemon
1 (juice and zest)
Reduced-sodium chicken broth
3/4 cup (liquid)
Evaporated milk
1 (185 g) can ((Light n Creamy recommended))
Tuna in water
1 (425 g) can (drained and flaked)
Salt and pepper
to taste (seasoning (salt skipped in our version))
Fresh parsley
1/4 cup (chopped)
Parmesan cheese
1 tablespoon (to serve)
Capers
1 tablespoon (optional, for serving)
Instructions
1
Bring a large pot of salted water to a boil. Cook the fusilli pasta according to the package instructions until al dente. Drain and set aside, reserving a little pasta water if needed.
2
In a large skillet, heat the olive oil flavored cooking spray over medium heat. Add the finely chopped onion and sauté for about 3 minutes, or until tender and translucent.
3
Add the finely sliced garlic to the pan and cook for an additional minute until fragrant and slightly golden. Be careful not to burn the garlic.
4
Increase the heat to high and pour in the lemon juice and zest along with the reduced-sodium chicken broth. Bring the mixture to a simmer for 3 minutes.
5
Reduce the heat to medium-low and stir in the evaporated milk and drained, flaked tuna. Cook for 2 more minutes, stirring gently to combine, and season with salt and freshly ground pepper to taste (consider lots of pepper, as we skipped the salt).
6
Add the cooked pasta and chopped parsley to the skillet. Gently fold the pasta into the sauce, ensuring it's evenly coated. Allow to warm through for a couple of minutes, adding reserved pasta water if necessary for desired creaminess.
7
Serve the pasta hot in warm bowls, garnished with a sprinkle of parmesan cheese or capers, if desired. Enjoy your vibrant and creamy dish!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Lemon Garlic Tuna Pasta Delight?
It is a creamy, light-on-fat pasta dish inspired by the Australian Biggest Loser cookbook, featuring fusilli, tuna, and a zesty lemon-garlic sauce.
What type of pasta is best for this recipe?
The recipe specifies 300g of fusilli pasta, which is ideal for holding the creamy sauce.
Is this tuna pasta recipe healthy?
Yes, it is described as a healthy, low-cholesterol option that is light on fat but big on flavor.
What kind of tuna should I use?
You should use one 425g can of tuna in water, which should be drained and flaked.
What makes the sauce creamy without using heavy cream?
The creaminess comes from a combination of evaporated milk (Light n Creamy recommended) and reduced-sodium chicken broth.
How much garlic is included in the recipe?
The recipe calls for 3 finely sliced garlic cloves.
How do I get the zesty flavor mentioned in the title?
The zest and juice of one fresh lemon provide the vibrant, zesty flavor profile.
What is the recommended cooking spray for this dish?
The recipe suggests using olive oil flavored cooking spray for sautéing.
How long should I sauté the onion?
Sauté the finely chopped onion for about 3 minutes until it is tender and translucent.
When do I add the garlic to the pan?
Add the garlic after the onions have softened and cook for an additional minute until fragrant.
How do I prepare the lemon and broth mixture?
Increase the heat to high and simmer the lemon juice, zest, and chicken broth together for 3 minutes.
Should I add salt to the dish?
The recipe author suggests skipping the salt and using plenty of freshly ground pepper instead for seasoning.
What type of chicken broth is used?
The recipe calls for 3/4 cup of reduced-sodium chicken broth.
What fresh herbs are recommended?
1/4 cup of fresh chopped parsley is folded into the pasta at the end.
Can I add toppings to this pasta?
Yes, it is recommended to garnish with a tablespoon of parmesan cheese or capers if desired.
How do I prevent the garlic from burning?
Watch it closely and only cook it for one minute until it is slightly golden and fragrant.
What does it mean to cook pasta al dente?
It means cooking the pasta so that it is still firm to the bite, which is the texture recommended for this recipe.
Should I save any pasta water?
Yes, reserving a little pasta water allows you to adjust the creaminess of the sauce when mixing in the pasta.
How much evaporated milk is needed?
You will need one 185g can of evaporated milk.
Is this a Mediterranean-style dish?
Yes, the combination of tuna, lemon, garlic, and capers gives it a Mediterranean flair.
How many ingredients are in this recipe?
There are 12 ingredients in total, including optional garnishes.
Can I use a different type of onion?
The recipe calls for one small onion, finely chopped; while not specified, a yellow or white onion works best.
How do I mix the sauce and pasta?
Gently fold the cooked pasta and chopped parsley into the skillet until the pasta is evenly coated.
Is this a quick meal to prepare?
Yes, it is tagged as a quick meal, perfect for any night of the week.
What heat level should I use when adding the milk and tuna?
Reduce the heat to medium-low before stirring in the evaporated milk and flaked tuna.
How long does the tuna cook in the sauce?
The tuna only needs to be stirred gently into the sauce and cooked for about 2 minutes.
What size onion should I use?
The recipe specifies using one small onion.
Can I make this dish spicy?
While the original recipe isn't spicy, the instructions suggest using 'lots of pepper' for seasoning.
What is the purpose of the capers?
Capers provide an extra kick of saltiness and tang as an optional garnish.
Is this recipe inspired by a specific book?
Yes, it was inspired by the Australian Biggest Loser cookbook.