Lemony Ahi Tuna and Olive Oil Pasta

I feel the need to apologize for my last few posts. Although I’m sure most of you must of assumed I was drunk, {I only wish that was the case} the truth is that the past few posts had been written on some nights that I’ve worked, and lately those shifts have been very long and very stressful {did I mention long} 12 hours… all the while I used toothpicks to hold my eyelids open as I type. This as you can imagine, means I wasn’t equipped with the sharpest grammar skills. I swear I proof read, but every so often I noticed that I published some post with some form of a grammatical error {oopsies}… but I am human… and at least you know I’m sure as hell not perfect, which I hope is why you come back and a visit me… who doesn’t love a little imperfection?


Speaking of “not being perfect”, I cleaned up my spice cabinet, spice bin and the few stragglers that made their way into my utensil drawer. Yes. I confess, I’m not so organized when it comes to most things! After {a few glasses of wine}, a little rearranging and some elbow grease… goodbye double jars of ground mustard and hello newly organized kitchen! I feel so much better already! I swear to you, in my next home… in my dream kitchen, there will not only be a pantry the size of what my kitchen is now, but a spice drawer… or drawers! And I’ll have a pot rack… and shelving galore with old mason jars filled with beans, lentils and such. I’ll also have floor to ceiling windows, main floor laundry room and a maid. Thanks to Pinterest that dream is kept alive with various photos!

By the way… Hi. My name is Laurie, and I’m addicted to Pinterest.

Gosh, is this is ever the soul cleansing post?!

Oh! And speaking of photos… let’s cook!

While recently flipping through my Real Simple magazine I came across a recipe for Lemony Tuna Pasta. It called for canned tuna in oil, I was really not feeling that part of the recipe {although it would be great alternative in a pinch}, and so I was looking for a way to make that recipe but with fresh tuna instead. This is what I came up with.

I didn’t have much luck finding fresh tuna at my grocery store, so I substituted frozen. Sometimes purchasing frozen tuna or any fish for that matter can be, well, fishy! But I found the Full Circle brand vacuumed-seals their tuna and because of that fact alone I wasn’t the littlest bit worried about it not tasting superb.

Bring a large pot of salted water to boil. See that sparkling stove top? Freshly cleaned by me! After my daughter decided to flip the opened bottle of wine I had sitting out… upside down. She thought it was one of my bottles of infused olive oils. She wanted to see “the stuff float”. Yeah, awesome. Thanks kid.

Meanwhile, in a small bowl; add in the two cloves of garlic {pressed or minced}, the 1/4 teaspoon red pepper flakes, olive oil and wine.

Whisk until combined.

Next, slice a lemon. Remove any seeds just to be safe.

Lay a few of the slices down. Which brings me to the whole parchment paper thing. If you don’t have it… then just use foil. It got a little messy for me so I ended up double wrapping it in foil too. So do whatever you are comfortable with. Parchment or foil… doesn’t matter.

Lay the Ahi tuna on top of the lemon bed. Sprinkle with kosher salt and fresh cracked black pepper.

Pour the winey-oil over top. Wrap up and place in a 375 degree oven for 15-20 minutes depending on how thick the tuna is. They are done when a toothpick glides in smoothly without meeting any resistance.

When 10 or so minutes elapsed, drop in the pasta. Mine only needed to cook for seven minutes… so I figured after the ten minute mark of the tuna being in the oven it was time. Every so often, come back to the pot and stir.

While the tuna and pasta are doing their thing, roughly chop up about a 1/4 cup of parsley.

And… with a veggie peeler, shave some fresh parm or pecorino. If you have it.

When the timer alarms, remove and carefully open the tuna from the top so the juices remain in the packet.

Remove the tuna and break it up into smaller pieces.

Drain pasta and reserve 1/4 cup of pasta water.

Top pasta with the parsley…

The tuna…

Combine the juices from the foil packet with some or all of the pasta water, and drizzle it over top.

Season with salt, a little black pepper, and toss… with a little of that cheese if ya got it.

Top with more cheese and serve. I could have plated some up and showed you what. it. would. look. like on a plate. yeah… it was all a blur after the first bite. Poof! The whole bowl was gone. Crazy.

Enjoy! And if you give this Lemony Ahi Tuna Olive Oil Pasta recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 


Lemony Ahi Tuna Olive Oil Pasta

Yield: 4 servings


10-12 ounces fresh or frozen Wild Caught Ahi Tuna Steaks{thawed if frozen}

3/4 of a pound of Fettuccine or Linguine

1 Lemon, sliced

3 Garlic Cloves, pressed through a garlic press or minced

1/4 teaspoon Red Pepper Flakes

1 tablespoon Olive Oil

1/4 cup Sauvignon Blanc

1/4 cup Parsley, roughly chopped

1/4 to 1/2 cup Reserved Pasta Water

Salt and Fresh Black Pepper, to taste

Parmesan or Pecorino Romano Cheese, shaved with a vegetable peeler


Preheat oven to 375 degrees, and bring a large pot of water to boil. Season the water with lots of kosher salt.

On a piece of parchment or foil, lay a few of the lemon slices. Place the tuna on top and season with salt, pepper and top with more lemon slices.

In a small bowl; combine pressed garlic, red pepper flakes, wine and oil. Whisk it together and pour over lemons and tuna. Seal up the parchment or foil to eliminate any steam from escaping and place the foil pack on a rimmed sheet pan. Place pan on the middle rack in your oven and cook for 15-20 minutes depending on the thickness of your tuna. {The tuna is done when a toothpick glides easily through the thickest part without meeting any resistance.}

After 10 minutes have elapsed since the fish has been in the oven, drop the pasta into the seasoned water and cook as directed on the package. Pastas have different cooking times so adjust your times accordingly. When the pasta is al dente, reserve a 1/4 to 1/2 cup of starchy pasta water then drain the pasta and transfer pasta to a large bowl

When the fish has finished cooking, carefully open the foil pack from the top and remove the fish, being careful to keep the juices from spilling. Break apart the tuna into bite size pieces. And combine the cooking liquids with the pasta water. To the pasta; add the parsley, tuna and sauce liquids. Season with more salt, pepper and shaved cheese.

Toss and serve immediately!

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27 Responses to “Lemony Ahi Tuna and Olive Oil Pasta”

  1. #
    Wanna Be A Country Cleaver — October 3, 2011 at 1:57 pm

    I'm not normally a fish and pasta person – but this? I could do this. Well, let me rephrase, it's usually when shellfish is added to pasta that it loses me, but tuna – I could get behind this!! ~Megan

  2. #
    Bev Weidner — October 3, 2011 at 2:09 pm

    a) I always feel better when I see errors on other people's posts.

    b) I've not noticed any on yours.

    c) I think faster than I type, so I, uh, make mistakes.


  3. #
    Pretend Chef — October 3, 2011 at 2:24 pm

    I want a big bowl of this now. Oh my!

  4. #
    A Pretty Life in the Suburbs — October 3, 2011 at 2:38 pm

    Delish! I have never cooked fresh tuna and I should try! Your photos are beautiful!

  5. #
    Laurie @simplyscratch — October 3, 2011 at 2:44 pm

    Thanks Bev, I think that's my prob too! <3

  6. #
    Laurie @simplyscratch — October 3, 2011 at 2:45 pm

    Jo-Anna! You totally should! It doesn't even compare to the canned stuff! 🙂

  7. #
    Aarthi — October 3, 2011 at 3:12 pm

    Yummy yummy….I always hunt for pasta recipes…Thanks for this one….Bookmarked…

  8. #
    Munatycooking — October 3, 2011 at 8:11 pm

    Wow! Everything in your pictures look extra clean and the vegetables always look very fresh. I love to visit your blog at least three times a week just to enjoy the pictures and of course the recipes 😉

  9. #
    Tiffany — October 4, 2011 at 12:20 am

    Sounds so GOOD! Real Simple is pretty awesome, and what a great way to take something processed and make it fresh. Definitely going to try!

  10. #
    Lizzy — October 4, 2011 at 12:37 am

    Oh, this looks fabulous! Love the lemony tuna and pasta combo 🙂

  11. #
    jensfreshandfabulous.com — October 4, 2011 at 2:07 am

    What a fabulous dish. May have to try this one out.

  12. #
    Lauren's Latest — October 4, 2011 at 2:33 am

    Yes yes yes. I will take 2 helpings please.

  13. #
    Kels — October 4, 2011 at 2:53 am

    I don't usually like tuna in anything, but I think even I would like this! Thanks for sharing!

  14. #
    Jackie — October 4, 2011 at 5:00 am

    Pasta, tuna, yummy lemon-ness??!! Perfection. Beautiful job.

  15. #
    Emily Malloy — October 4, 2011 at 2:23 pm

    Completely scrumptious!

  16. #
    FlexYourFood — October 4, 2011 at 2:32 pm

    Ooh, yummy! Looks so light and fresh. I'm a big fan of fresh tuna as well! Great recipe 🙂

  17. #
    Natalie — October 4, 2011 at 2:45 pm

    Never had fish with pasta but this looks really amazing!

  18. #
    Jill (A Cook's Nook) — October 4, 2011 at 4:13 pm

    We used to eat this all the time as kids & I loved it. Can't wait to make it again.

  19. #
    Grubarazzi — October 4, 2011 at 7:23 pm

    I could definitely dig in to this. Great pics!

  20. #
    Cucina49 — October 4, 2011 at 7:29 pm

    I would totally make this–looks yummy!

  21. #
    Erin — October 5, 2011 at 1:33 am

    Pinterest is totally going to raise the price of my dream house – way too many great ideas!
    Great pasta here! Tuna isn't my favorite, but this looks wonderful.

  22. #
    Stephanie @ Eat. Drink. Love. — October 5, 2011 at 4:51 pm

    Hi, I'm Stephanie and I am also addicted to Pinterest. And this pasta looks amazingly good!

  23. #
    Brooke — October 5, 2011 at 7:08 pm

    WE all those times/days/seasons in our lives. No worries! You are human. This looks beautiful!


  24. #
    CouponClippingCook — October 6, 2011 at 4:56 am

    Love this combination of flavors. Sounds and looks so good. btw…I don't even notice errors on your posts…maybe because I'm reading them late after a very long day at work too!

  25. #
    Kaleena — October 6, 2011 at 1:59 pm

    This is on my menu for Sunday after church! No kids this Sunday, so the leftover wine won't be going to waste! I have been waiting all week to try this one out!

    Also on the list this week, compliments of yoooou of course, cuke and sour cream dill salad, and barbeque pizza! Also, I have some mason jars to fill with home made buttermilk ranch and barbeque sauce! Thank you for

  26. #
    kita — October 10, 2011 at 1:48 am

    Lol, how great it would be to have that pinterest dream kitchen… swoon!

    This pasta dish sounds perfect on multiple levels. A – no onions so Handsome would be elated and b – he loves himself some carbs. The tuna would be my win for the dish 🙂


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