About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

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Lemon Pepper Tuna And Asparagus Penne


A lunch recipe that is loaded with flavor and ready in a flash. A recipe with wild-caught premium tuna and irresistibly fresh lemon and asparagus.


PREP TIME: 10 minutes

COOK TIME: 15 minutes

TOTAL TIME: 25 minutes

Servings: 4 servings


INGREDIENTS:

2 pouches Lemon & Pepper Seasoned Tuna

16 ounces dry Penne Pasta

8 tablespoons Extra Virgin Olive Oil

2 large Shallot, diced (about 1/2 cup)

1 Lemon, zested, seeds removed, sliced thin (Mayer Lemons recommended)

4 Sundried Tomatoes,, finely sliced

1 pound Asparagus, ends trimmed, cut into 1 inch pieces

6-8 sprigs Mint, leaves chiffonade and slightly crusted

Salt, to taste


DIRECTIONS:

1. Boil pasta according to package instructions in lightly salted water.

2. Heat 6 tablespoons oil over medium heat in a saute pan.

3. Add shallot and lemon slices and cook until wilted, approximately 2-3 minutes.

4. With 2 minutes remaining in pasta cooking time, add asparagus and tomatoes to the pasta cooking water.

5. Drain pasta-asparagus-tomatoes, reserving 1 cup pasta water.

6. Remove the lemon slices from the saute pan. Add Lemon & Pepper Seasoned Tuna, pasta, asparagus, tomatoes, and reserved pasta water to the shallots and oil.

7. Bring to a simmer and stir to combine.

8. Divide between 4 plates. Drizzle with remaining 2 tablespoons olive oil and top with mint leaves.

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