This is certainly a must try! Light, summery, keto, diabetic friendly but most of all, delicious. Do not omit the lemon zest, it really brings out the flavors. I've initially seen this recipe at Food and Wine magazine and loved it. This is the ketofied version and have also customized it to the way I like it.
Ingredients:
Serves 2
1 jar tuna in olive oil - approx 6oz (I love and always use
WildPlanetFoods
)
2T olive oil
2T capers
2T crushed garlic
Fresh parsley
Pink Himalayan Salt
1T lemon or lime juice
Lemon zest
2T cut up walnuts (optional)
Freshly grated parmegianno reggiano
How to:
- Cook the pasta following the instructions on the bag
- Keep 1/2c of the pasta water
- Drain and keep them warm
- Add the oil and garlic on the pot you used for the pasta, let it cook until the aroma of the garlic comes out
- Rinse the capers, drain and add in the oil
- Add the tuna, stir for a couple of minutes, add the lemon and the lemon zest
- Add the pasta, stir well to combine all flavors
- You can use as much of the pasta water as you like
- Sprinkle with parsley and walnuts, stir and serve with grated parmegiano reggiano
- You can add some more lemon zest and enjoy!
Macros:
Calories 432, Protein 30g, Net carbs 12.6g, Fat 28.8g
Notes:
1. Walnuts add earthiness to the dish so I wouldn't skip but just as an FYI, net carbs without the walnuts would be 12.1g
2. You can use tuna in water but you would need to increase the olive oil to add flavor
3. Even though I love butter and ghee, this dish is much better with olive oil