Tuna And Olive Linguine

This quick tuna and olive linguine is an absolute lifesaver on evenings when you're short on time! The recipe comes together in under 20 minutes, and yet, with the help of pitted green olives and pistachios, it feels elevated and just a little luxurious. With fewer than five fresh ingredients and a can of our wild Albacore tuna, it's the perfect weeknight wonder.

Servings: 2 people

Prep Time: ~10 minutes | Cook Time: ~10 minutes

Ingredients

• 200g linguine
• 1 can of Albacore tuna, regular
• 1 egg yolk
• 1 lemon, zest and juice
• ¼ cup parmesan, grated
• Green olives, pitted & roughly torn
• Small bunch of fresh herbs (dill & parsley)
• Pistachios, roughly chopped

Directions

1. Boil the pasta in salted water according to the package instructions.
2. While the pasta is cooking, finely chop your fresh herbs, roughly chop the pistachios and grate your parmesan.
3. Add your egg yolk, parmesan, the juice of half a lemon, and the zest in a large bowl. Whisk until smooth and well incorporated.
4. Once the pasta is al dente, remove it from the heat. Reserve one cup of pasta water, then use tongs to transfer the pasta to your large bowl. Place the bowl on the hot pot and mix vigorously until well coated. Add pasta water as needed until you have a saucy pasta.
5. Add in the tuna, olives, and most of the fresh herbs. Stir until combined.
6. Plate the pasta and finish with the remaining herbs and chopped pistachios. Enjoy!

Notes

• This recipe can easily be adapted using any tinned seafood you have on hand, whether it's smoked tinned scallops or salmon!
• Have some leftover herbs you want to use? This recipe could also be made with mint or basil.

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