Artichokes, Capers, Olives, Lemon Zest, and Italian Tuna, Shells

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“I found this recipe in the Pittsburgh Post Gazette in December 2005. It is originally a recipe from "Stylish One-Dish Dinners" It is so delicious and not at all hard to make, the end results are elegant and also beautiful to look at.”

Ingredients Nutrition


  1. Salsa Cruda:
  2. In medium bowl separate tuna into large pieces.
  3. Add remaining ingredients and mix trying not to break up tuna.
  4. Set aside.
  5. Prepare pasta:
  6. In a 10 quart pot, bring the water to a brisk boil.
  7. Add salt and stir in the pasta.
  8. When the water returns to a boil, begin timing and cook al dente, according to the package directions.
  9. Reserve 1/2 cup pasta cooking water.
  10. Drain pasta, but do not rinse.
  11. Transfer the pasta to a large bowl.
  12. Stir in reserved pasta cooking water to keep the pasta from sticking to itself.
  13. Add salsa cruda and toss.
  14. Garnish with parsley.

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