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Lumache con Tonno

Een keer geen verse vis voor Van de afslag, maar tonijn uit blik. Met Lumache, oftewel schelpjespasta. Een combinatie van tonijn, kappertjes en ei.
Gang: Hoofdgerecht
Keuken: Italiaans
Trefwoord: tonijn
Porties: 4 personen


  • 1 large onion
  • 1 stick of celery
  • 6 tablespoons olive oil
  • Salt and black pepper
  • 1 tin oil-packed tuna 200 gram drained
  • 2 tablespoons tiny capers rinsed
  • 200 milliliter white wine
  • 1 lemon juice and zest
  • 400 gram lumache
  • 2 egg yolks beaten


  • Bring a large pan of water to the boil for the pasta.
  • Peel and dice the onion. Trim the celery to the palest bit, pull away any strings and dice that too. Put the onion and celery into a frying pan with the olive oil and a pinch of salt and then on to a medium- low flame and cook until soft, which will take a while.
  • Add the flaked tuna and capers, stir a minute, then add the wine and allow to bubble for 10 minutes, adding 3 tablespoons of lemon juice and some zest in the last minutes. It should be saucey – if it is watery, cook a bit longer.
  • Meanwhile cook the pasta until al dente, drain and tip into a warm serving bowl, tip the sauce on top, toss quickly, then add the yolk, toss again and serve.