Tuna Lemon Pasta

Here is a tuna pasta that breaks from the heavy, creamy casserole mold. Instead of a blanket of cheese sauce, the shells and flaked tuna get tossed in a light, bright sauce of lemon juice, white wine, and chicken broth, finished with fresh scallions. It tastes clean and summery, and it comes together fast enough for a weeknight.

The sauce is the clever part. A little cornstarch dissolved into the broth, wine, and lemon is brought to a boil for just a minute, which thickens it into a glossy glaze that clings to the pasta without weighing it down.

Pour it warm over the shells and tuna, fold in the scallions, and season to taste. It is the kind of pantry dinner you can pull together with a can of tuna and a lemon on hand.

Kitchen Tips

• Boil the sauce a full minute after it thickens to cook out any raw cornstarch taste.
• Add the lemon juice toward the end so its brightness stays fresh instead of cooking away.
• Toss the warm sauce with the pasta and tuna right before serving, so the shells don’t soak it all up and dry out.
• Use a good olive-oil-packed tuna for the richest flavor, draining it well first.

Variations

• Stir in capers, olives, or a pinch of chili flakes for a puttanesca-style edge.
• Add peas, baby spinach, or halved cherry tomatoes for color.
• Finish with grated Parmesan and a drizzle of olive oil.