Linguine with Tuna, Lemon Butter, and Mint
A 20-minute lemon tuna pasta with linguine, brown butter, and fresh mint — inspired by a dish I had in Sardinia.
Servings 4 servings
Ingredients
- 12 oz linguine
- 1 small eggplant
- 3 tins 3.2 oz each Fishwife Albacore Tuna with Spanish Lemon, drained and broken into chunks
- 2 tbsp olive oil
- 4 tbsp butter
- 2 lemons zested
- 1 lemon juiced (use half, then taste)
- 1/3 cup fresh mint leaves torn or thinly sliced
- 2 cloves garlic pressed or minced
- Pinch red pepper flakes
- Flaky salt and black pepper to taste
- Shaved pecorino for serving
Instructions
- Cook the linguine in well-salted water until just shy of al dente. Reserve a mug of pasta water, then drain.
- Heat the olive oil in a large skillet over medium heat. Add the diced eggplant and cook, stirring occasionally, until deeply soft and starting to break down, 8–10 minutes. Season with salt.
- Add the butter, garlic, and red pepper flakes to the same skillet and let melt about 2 minutes, until soft and fragrant.
- Add the drained linguine to the skillet with a splash of pasta water. Toss over medium heat for 1 minute to finish cooking and build a light sauce.
- Remove from heat and fold in the tuna, lemon zest, and lemon juice, keeping the tuna in big chunks. Add more pasta water if needed to loosen.
- Scatter in the mint and toss once. Taste for salt, add black pepper, and serve immediately with shaved pecorino.
Notes
Use good olive-oil-packed tuna — Fishwife's Albacore Tuna with Spanish Lemon is my go-to. If using plain olive-oil tuna, add the juice of a full lemon instead of half. Best eaten the day it's made; the mint fades by day two. Optional veggie add-ins: halved cherry tomatoes (blistered in the butter before the pasta goes in), baby spinach (wilted in with the mint), or frozen peas (added in the last minute of cooking).