This dish is creamy, buttery, and the just the right amount of zesty. Our Albacore Tuna with Spanish Lemon is a seamless addition of protein that blends into every bite and the anchovy breadcrumbs add a savory touch that will you scraping the pasta pot!
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Albacore Tuna with Spanish Lemon (3-Pack)
This dish is creamy, buttery, and the just the right amount of zesty. Our Albacore Tuna with Spanish Lemon is a seamless addition of protein that blends into every bite and the anchovy breadcrumbs add a savory touch that will you scraping the pasta pot!
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Albacore Tuna with Spanish Lemon (3-Pack)
- • 2 tins Fishwife Lemon Tuna, flaked
- • 4 Fishwife anchovy filets
- • 12 ounces long pasta shape, such as spaghetti, bucatini, or linguine
- • 4 tablespoons butter, divided
- • ½ cup panko breadcrumbs
- • 2 tablespoons olive oil, plus more for drizzling
- • 2 lemons, zested and juiced
- • ½ cup heavy cream
- • ½ cup freshly grated Parmesan, plus more for serving
- • Kosher salt and freshly ground black pepper, to taste
- Melt 2 tablespoons butter in a small skillet. Add breadcrumbs and toss to coat in butter. Add anchovies and use the back of a spatula to break them up into the breadcrumbs. Cook until breadcrumbs are golden brown, 5-6 minutes. Transfer to a small bowl.
- Bring a large pot of heavily salted water to a boil. Drop pasta and cook until al dente, reserving about 1 cup pasta water.
- In a large skillet, melt remaining 2 tablespoons of butter with oil over medium high heat. Add lemon zest and cook until fragrant, 1 minute. Add tuna, lemon juice, and heavy cream, and cook until sauce is slightly reduced, 3 minutes.
- Once pasta is done cooking, use tongs to transfer directly from cooking water. Add parm and pasta water as needed to create a thin, glossy sauce. Season to taste with salt and pepper.
- Twirl into bowls and top with breadcrumbs, parm, lemon zest, and olive oil. Serve immediately
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Albacore Tuna with Spanish Lemon (3-Pack)
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