Creamy Lemon Tuna Sauce with Tomato and Peas
Quick Pasta Recipe with a Fresh Twist
A quick pasta sauce that’s creamy, colorful, and refreshingly light: This lemon tuna sauce with tomato and peas is your shortcut to Mediterranean summer vibes!
Sometimes it’s the little extras that make a dish truly shine: In this updated version of our creamy lemon tuna sauce, a juicy tomato and vibrant peas add extra color, freshness, and nutrients. Peas, in particular, are nutritional powerhouses – rich in plant-based protein, vitamin B1, and fiber. Paired with zesty lemon and savory tuna, this sauce transforms into a vibrant and wholesome meal, ready in under 30 minutes. Fast, easy, and absolutely irresistible!
Preparation time: 25 minutes
Difficulty: ⚫⚫⚪⚪⚪
INGREDIENTS
- 1 can tuna in oil (do not drain!)
- 2 tbsp olive oil
- 1 small onion, finely diced
- 1 garlic clove, finely chopped
- 1 small tomato, deseeded and finely diced
- 1 handful of peas (fresh or frozen), briefly cooked
- 150 ml heavy cream or crème fraîche
- 1 organic lemon (juice and some zest)
- Salt, pepper
- 1 handful parsley, finely chopped
- 2–3 hard-boiled eggs, roughly chopped
- Optional: capers or black olives for extra flavor
PREPARATION
- Briefly blanch the peas in boiling water, then rinse under cold water.
- Sauté onion and garlic in olive oil until translucent.
- Add the diced tomato and cook for another 2 minutes.
- Add the tuna along with its oil and gently break it apart.
- Pour in the cream or crème fraîche and bring to a quick boil.
- Stir in lemon juice and zest, season with salt and pepper.
- Gently fold in the peas and chopped eggs, just warming them through without boiling.
- Sprinkle with parsley and toss immediately with pasta.
TIP
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