Tuna Lemon and Dill Casarecce
One of my go to summer tuna dishes is this lemon and dill pasta dish. Itis quick to make, delicious and only has a few ingredients. Many recipes for tuna call for a cream sauce but I find them too heavy and overpower the light flakiness of the tuna.
When fresh dill is in season and abundant this is the perfect way to use it aside from making pickles. I like to use the dill plus some of its flowers as I find the flowers have a sweet and lemon like flavor. However, the regular dill leaves alone work perfect here.
As for the tuna it is important to use a high quality tuna that is packed in extra virgin olive oil We will use the olive oil from the tuna as it contains a lot of flavor. If you prefer to use tuna in water, drain the water and add a couple tablespoons of extra virgin olive oil to the pan.
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- 1/2 lb Casarecce pasta (substitute fusilli)
- 8 oz Tuna in olive oil
- 1/2 Lemon
- 1 tbsp Dill (fresh)
- 1/2 tsp Crushed red pepper (optional)
- 1 pinch Salt
- Boil the pasta
Cook the pasta according to the package for al dente pasta.
- Prepare the tuna
Add the tuna with the olive oil to a skillet over low heat. Sprinkle over crushed red pepper and a pinch of salt. If the tuna is in a clump seperate to ensure even heating.
- Finish the pasta
When the pasta is done add it to the skillet with the tuna. Add the fresh dill, zest and juice from half a lemon and toss. Cook for a minute and toss the pasta. The olive oil, little bit of pasta water and lemon will create a light sauce.
Serve with more fresh dill and dill flowers if available.