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Le Chaudron recipe
Pâtes au thon citron
Lemon tuna pasta
⏱ 20 minServes 4Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)pasta
200 g (7 oz)drained tuna
1lemon, zested and juiced
150 ml (⅔ cup)heavy cream
2 tbspcapers
1bunch of parsley, chopped
- 400 g (14 oz) pasta
- 200 g (7 oz) drained tuna
- 1 lemon, zested and juiced
- 150 ml (⅔ cup) heavy cream
- 2 tbsp capers
- 1 bunch of parsley, chopped
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the pasta al dente in salted water; save a little cooking water.
- Heat the cream gently with the lemon zest and juice.
- Gently stir in the tuna and capers.
- Simmer 2 minutes.
- Drain the pasta and toss with the sauce, adding a little cooking water.
- Sprinkle with parsley and serve.
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