Linguine with tonnato sauce

Linguine with tonnato sauce

Our linguine with tonnato sauce recipe is a quick and easy pasta dish, perfect for lunch or a mid-week meal.
  • Cooking:
  • Serves: 2 persons



  1. Step 1

    Cook the pasta in a pan of heavily salted boiling water for 8–10 minutes, or as per packet instructions
  2. Step 2

    To make the sauce, put the tuna, egg yolk and lemon juice in a food processor and blend into a smooth(ish) paste. With the motor still running, slowly drizzle in the olive oil in a thin stream. If the mixture seems a little thick after adding all the oil then add a splash of water, you want it a little thicker than double cream consistency. Taste and season with salt and pepper
  3. Step 3

    Drain the pasta and place into a large bowl over a bain marie. Pour in the sauce and toss to combine. Warm it very gently over a low heat – be careful as a rapid heat will split the sauce and scramble the egg. Stir continuously until the sauce thickens very slightly and begins to cling to the pasta
  4. Step 4

    Mix the chopped red onion, capers and parsley together. Divide the pasta between bowls and garnish with gremolata mix and 2 anchovies per bowl