Spaghetti with Lemon Tuna Capers Sauce

Ingredients

• 1 small onion
• 350 g canned tuna (in its own juice)
• 1 lemon
• 2 tbsp capers (pickled in salt)
• 1 tbsp butter
• 1 tbsp freshly chopped parsley
• 200 ml heavy cream
• Salt
• freshly ground pepper
• 400 g spaghetti

Instructions

1. 1.

   Peel and finely chop the onion. Drain the tuna and flake it. Grate the zest of the lemon and squeeze out the juice. Rinse the capers under cold water.

2. 2.

   Melt the butter in a pan and gently sauté the onion with the lemon zest. Add the tuna and capers and cook briefly. Pour in the lemon juice and let it reduce slightly. Then add the cream and bring to a boil. Remove from heat, season with salt and pepper, and stir in the parsley.

3. 3.

   Meanwhile, bring plenty of salted water to a boil and cook the spaghetti al dente. Drain, reserving some cooking water. Toss the noodles with the sauce, adding 2-3 tbsp of reserved water, and serve immediately.