Pappardelle with Creamy Tuna Sauce


Tonno Pappardelle with Creamy Tuna Sauce should take around twenty minutes to prepare. To get the best results out of this dish I recommend using high quality Sicilian Yellowfin tuna packed in olive oil. The flavor from this imported tuna make the dish. You can find this tuna at an Italian grocer or online. I prefer either Oro Di Sicilia or Il Tonnoto brands.

Pappardelle is the very wide type of fettuccine. These ribbons of pasta are traditionally served with rich heavy sauces. If you can’t find pappardelle, then you can use tagliatelle instead.

The Pappardelle with Creamy Tuna Sauce is a great dish to serve for a brunch or dinner. The sauce is rich and creamy and the tuna’s flavor is enhanced by the addition of lemon zest, juice and capers.


  • 1 lb of Pappardelle or Tagliatelle
  • 1 cup of heavy whipping cream, room temperature
  • 2 Tbls lemon juice
  • 1 tsp of lemon zest
  • 2 cloves of garlic, crushed
  • 10 oz Imported Sicilian Tuna, drained well
  • 1/4 cup of Italian flat leaf parsley, chopped
  • 2tsp of capers, rinsed and drained
  • 1/2 tsp of salt
  • 1/2 tsp of fresh ground black pepper


  • Cook the pasta in 6 quarts of boiling salted water until al dente. Around 12 to 15 minutes.
  • Using a food processor, blend together the cream, lemon juice, lemon zest and garlic until blended and the cream thickens slightly. Do not over blend.
  • Place mixture in a large bowl.
  • Using a spatula, fold in the tuna, capers and parsley.
  • Season with salt and pepper.
  • Drain the pasta and toss with the sauce.
  • Serve hot.

    Serves 4 people

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