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Tuna And Vegetable Fettuccine With Lemon Breadcrumbs


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  • 7 tablespoons butter
  • 1 tablespoon grated lemon peel
  • 2 cups fresh breadcrumbs
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 cups whipping cream
  • 8 ounces cherry tomatoes halved
  • 1 cup frozen petite peas thawed
  • 1 pound fresh tuna cut into 1/2" pieces
  • 1 pound fresh fettuccine
  • 1 cup freshly-grated Parmesan cheese
  • 2 tablespoons fresh minced parsley


Servings 6


Step 1

Melt 4 tablespoons butter in heavy medium skillet over medium heat. Add lemon peel; sauté 1 minute. Add breadcrumbs; sauté until golden, about 5 minutes. Season with salt and pepper.

Combine cream, tomatoes, peas and 3 tablespoons butter in large deep skillet. Simmer over medium heat until sauce begins to thicken, about 3 minutes. Add tuna and simmer until tuna is cooked through, about 3 minutes. Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until just tender. Drain. Add pasta, cheese and parsley to sauce; toss. Season with salt and pepper. Divide pasta among plates. Sprinkle with lemon breadcrumbs and serve.

This recipe yields 6 servings.

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