Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 2 small onions
- 1 can tuna, in its own juice
- 1 lemon (s), grated zest and juice
- 2 tablespoon capers
- 0.5 ½ bunch parsley
- 50 g butter
- 0.25 ¼ cup cream
- salt and pepper
- 200 g spahetti
- 2 tomato (s)
Print Recipe
Pin Recipe Instructions
- Finely chop the onion. Drain the tuna and crumble into pieces. Wash the lemon with hot water, dry it, rub off the peel and then squeeze out. Rinse capers. Finely chop the parsley. Skin and dice tomatoes.
- Cook the spaghetti in salted water according to the instructions.
- Heat the butter and fry the onion with the lemon zest. Add the tuna with the capers and fry briefly. Pour lemon juice into it and add diced tomatoes, allow to evaporate a little.
- Stir in the cream, salt, pepper and parsley and remove from the heat.
- Pour off firm spaghetti, serve with the sauce and garnish according to your own preferences.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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