Tagliatelle with lemon-flavoured leek and tuna sauce


for 4 servings
350 g tagliatelle or pasta of your choice
2 cans of Rio Mare Extrá Tuna 80 g
2 leeks
1 lemon
1 dl milk
40 g grated Parmesan cheese
30 g butter
20 g extra virgin olive oil
salt and pepper to taste

Stampa Ricetta

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Product used

Tuna in Extra Virgin Olive Oil



    • Bring a large pot of water to the boil and only add salt when the water reaches boiling point. Pour the tagliatelle into the boiling water and cook.

    • In the meantime, wash and finely slice the leeks. Sauté in a small pot with the oil and butter, season with salt, add the milk and a few spoons of water, and cook over a low flame for about 15 minutes. Remove the mixture from the flame and mash lightly with a fork.

    • Using a vegetable peeler, remove several long strips of lemon zest from the lemon. Blanch the strips of lemon zest for a minute, drain well and cut into Julienne strips

    • Pour the leek sauce into a large frying pan, add a few spoons of the pasta water and then pour in the well-drained, al dente pasta. Add the grated Parmesan cheese and stir over the flame for one minute.

    • Remove the pasta from the flame and add the tuna with a little of its oil, the lemon zest and a generous sprinkling of black pepper. Toss through and serve.

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