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Pasta With Tuna, Capers and Lemon

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“Adapted from Ciao Italia Pronto by Mary Ellen Esposito. Scaled down and not so spicy as the original.”

Ingredients Nutrition


  1. Mince together the onion, garlic and capers in a food processor or mini-chopper. The mixture should be finely chopped.
  2. Pour 1 tablespoon of the olive oil from a can of tuna into a large saute pan. Heat oil, stir in minced onion mixture and cook until onion softens. Add the tuna to the pan, with the oil in the can. Red pepper flakes (1/2 teaspoon) can also be added at this point if desired. Flake the tuna with a fork and continue to cook over medium heat for 2 minutes.
  3. Stir in the oregano, lemon juice and salt and pepper to taste. Set aside and keep mixture warm. If making sauce in advance, transfer to a jar and refrigerate. Reheat when ready to use. This also makes a great sandwich filling.
  4. Cook pasta in boiling, salted water. Drain, reserve 2-3 tablespoons cooking water. Transfer pasta and water to saute pan. Raise heat to medium high and stir everything together until heated through. Sprinkle with parsley and serve.

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