-
1
1) chop an onion (cut off the ends, halve it, peel the skin off.
-
2
Then slice lengthwise before chopping widthwise).
-
3
2) Wash and dry the lemons.
-
4
Zest both of them, then squeeze the juice out (keeping the zest and juice separate).
-
5
3) In a frying pan, heat 2 tablespoons butter with 1 tablespoon olive oil on medium.
-
6
Add the Onions with a pinch of salt, a few turns of your Pepper Mill, and the 1 teaspoon of the smoked Spanish paprika (this isnt spicy its just smokey and flavourful).
-
7
Cook for about 5 minutes, stirring often.
-
8
Reduce the heat to medium-low.
-
9
4) Meanwhile put on a large pot of water with 1 tablespoon of salt to come to a boil for the pasta.
-
10
Cook pasta according to directions on package.
-
11
5) Open 2 cans of tuna (the tuna packed in oil tastes SOOOO much better try it!)
-
12
and drain out the oil (or brine, if youre so inclined).
-
13
Add the drained tuna to the onion mixture and work it in with your spatula.
-
14
Cook for about 5 minutes.
-
15
6) When the pasta is done, reserve a ladle of the pasta water, then drain it.
-
16
At this point, add the Pasta Water, Olive Oil, lemon juice, 1 tablespoon of lemon zest and capers to the tuna mix.
-
17
Taste it..does it need more SnP?
-
18
7) Toss the pasta into the tuna mix and serve immediately, dressing each bowl with a generous pinch of fresh parsley.
