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Linguine with Tuna and Walnuts


Serves 4
1 cupchopped walnuts
1 lbPastene Linguine
2 tspPastene Minced Garlic
¼ cupPastene Extra Virgin Olive Oil
2 5 oz cans Pastene Tuna in Olive Oil, not drained
juice of one lemon
1 tspgrated lemon zest
salt and pepper to taste
½ cupfresh parsley, chopped


  • In a small pan, roast the walnuts until fragrant. Don’t leave the nuts in the pan as they are likely to burn.
  • Bring a large, liberally salted pot of water, to a boil.
  • Cook the linguine according to directions on the package.
  • Meanwhile, in a large sauté pan, heat the olive oil and add the minced garlic. Sauté for one minute and add the tuna, breaking up with a wooden spoon.
  • Remove tuna from the heat. When the linguine is done, reserve one cup of pasta water, and add pasta to the sauté pan.
  • Add the lemon juice, lemon zest, salt, pepper, parsley, toasted walnuts, and the remaining pasta water to make a sauce. Plate and top with chopped parsley. Enjoy!

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