Linguine with Tuna, Walnuts, Lemon, and Herbs

  • kuscout Posted: 05/02/10
    Worthy of a Special Occasion

    Very bright and tasty way to use a can of tuna. I only had tuna packed in water, so I used a bit more olive oil and added the tuna undrained. I didn't have any thyme or chives, so I added some thinly sliced shallot in with the garlic and tossed in lots of chopped parsley at the end. Very satisfying!


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