• Everyday Life
  • Recipes
    • Appetizers & Snacks
    • Beverages
    • Breads and Baking
    • Breakfast
    • Cookies
    • Desserts
      • Cheesecake
    • Salad Dressings
    • Seasonings and Sauces
    • Soups and Stews
    • Vegetables
  • The Journey Girl Travels
  • Life in Germany
  • More Categories
    • Memories

The Journey Girl

CATEGORIES         COOKBOOK         CONTACT ME

Pasta with Tuna and Capers

March 13, 2022 by Karen Giebel Leave a Comment

Jump to Recipe Print Recipe

March 19th is St. Joseph’s Day. A feast day sharing bountiful food with family, friends, and neighbors. It is not nearly as well known as the partying St. Patrick’s Day, but it is a great importance, primarily to Italian and Sicilian people. In Western New York, I had the privilege of attending several of these St Joseph Tables offered by friends and my church. St. Joseph is the Patron Saint of fathers, families, expectant mothers, and the dying. Legend said the feast started to honor St. Joseph who was credited with ending a severe drought in Sicily. Because this feast day occurs during the Lenten season, meat is never served. The foods emphasize fish, breads, and vegetables. Families and more commonly now, Catholic Churches, prepare huge amounts of these foods and open their doors to anyone who wants to partake. The meal is free. No one is ever charged a fee to enjoy a St Joseph Table. It is a way for families and churches to give thanks for their bounty.

I prepare this Tuna and Caper meal served over pasta. It truly is representative of the fish dishes served on a St. Joseph Table. It is delicious and there is never a speck left over. This recipe is for two servings, but double or triple the recipe as needed. Best quality tuna is a must to obtain the best results. Oil packed tuna has wonderful flavor. We can our own tuna from fish purchased over on the coast in Westport, Washington. Nothing better than right off the boat!

Here’s what we’ll need.

Pasta with Tuna and Capers

Delicious, simple, easy to prepare weeknight dinner. Perfect for the Lenten Season and for any season! An inexpensive tasty meal sure to satisfy everyone.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Course Main Course
Cuisine American
Servings 2 servings

Ingredients
  

  • 4 oz linguini 1/4 of a 16 0z package.
  • 2 Tbsp Extra Virgin Olive Oil
  • 1/2 cup diced onion
  • 1 clove garlic, minced
  • 6 oz oil packed tuna, drained oil packed =extra flavor. Use best quality
  • 1 Tbsp small capers
  • 1/4 tsp salt
  • 1/8 tsp freshly ground black pepper
  • 1/4 cup dry white wine
  • 1 Tbsp lemon juice fresh is best
  • 1/4 cup minced parsley
  • shredded Parmesan for serving

Instructions
 

  • Prep the parsley, onion and garlic.
  • In a 10 inch skillet, heat the olive oil, then stir in the diced onion. Cook and stir over low heat for 5 minutes, then stir in the garlic and cook for 1 more minute.
  • Stir in the tuna, capers, salt, pepper, wine and lemon juice. Simmer over low heat for 10 minutes. If too dry, add in a bit more wine.
  • Meanwhile, cook and drain the pasta per package directions.
  • Add the drained pasta to the tuna mixture and toss. Then add the parsley and toss again to combine.
  • Serve immediately, topped with Parmesan if desired.
  • Normally, I would serve this wonderful meal with a green salad and garlic bread, but I was out of Romaine. The vegetables were delicious and added such nice bright color!
    Thanks for stopping by today! Please visit my website and leave me a comment. I love hearing from you all.
    Until next time, Journey On!
    Hugs and much love from me,
    Karen, TJG
Keyword Fish dinners, Tuna, Tuna and Pasta, Tuna with Capers
Tried this recipe?Let us know how it was!

Share this:

  • Email
  • Facebook
  • Print
  • Twitter
  • Pinterest

Filed Under: Main Dishes Tagged With: Lenten meals., Pasta and Tuna, Tuna, Tuna fish

« Black Bean and Chili Lime Rice Burritos
Classic Homemade Caesar Salad »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Nice to meet you

Karen Giebel, the Journey GirlHello and "WELCOME" to the Journey Girl! I'm Karen, a happy, optimistic retired RN living out my dreams with my husband Dan up here in the back of the beyond in Ferry County, Washington. High up in the mountains just 20 miles from the border with British Columbia, Canada. I enjoy writing and sharing with my friends all about our lives raising Alpacas, growing our gardens, all the gorgeous birds and wildlife that surround us. Sharing stories of our daily lives as we travel this journey through life. Cooking is my passion and I solve all the world's problem while standing at my stove and I love sharing my recipes with you. I am glad you are all here with me today and every day. Journey on!

What’s New?

Journey Girl Cooks Cookbook page link button

Let’s Get Social

  • Facebook

Get Blog Updates

Categories

  • Back of the Beyond in Ferry County, Washington (40)
  • Everyday Life (51)
  • Life in Germany (21)
  • Memories (5)
  • Pickles (3)
  • Recipes (226)
    • Appetizers & Snacks (26)
    • Beverages (7)
    • Breads and Baking (28)
    • Breakfast (27)
    • Cookies (9)
    • Dairy and cheese (3)
    • Desserts (23)
      • Cakes (7)
      • Cheesecake (2)
    • Jams and Jellies (1)
    • Main Dishes (23)
    • Pickles (4)
    • Rice (3)
    • Salad Dressings (10)
    • Salads (10)
    • Seasonings and Sauces (11)
    • Soups and Stews (22)
    • Vegetables (15)
  • Side Dishes (29)
  • Soups and Stews (5)
  • The Journey Girl Travels (72)
  • Washington (8)

Copyright © 2025 The Journey Girl · Privacy Policy · Website by:Web Radish