Tuna with a Lemon Pepper Cream Sauce and Pasta
What’s a quick and tasty meal to pull together for a busy schedule?
How about this recipe for Tuna with a Lemon Pepper Cream Sauce served over your favorite Pasta!
I’m in the rush of the day, my kids (three of them mind you) are asking what’s for dinner all at one time and I completely forgot to pull out the meat from the freezer that morning (sigh). Thankfully, I try to keep options on hand for days like that. With my “come to the rescue” cape on (a.k.a. my apron), I reach for tuna and in less than 30 minutes, their tummies are happy with this Tuna with Lemon Pepper Cream Sauce and Pasta.
Over the years, I have shied away from buying tuna because of 1. finding a quality white meat tuna I like, and 2. finding one that is certified as sustainable. Recently, I found both of those and much more in Wild Selections. It’s good stuff with simple all natural ingredients and a delicious taste, and they have the only full line of Marine Stewardship Council (MSC) certified sustainable seafood. Seeing that MSC label means that what’s in that can, comes from healthy fish stocks and that they are from well managed fisheries and is 100% traceable. Plus, just as an FYI, all tasty tuna is non-GMO project verified. Now we’re talking.
I have to add that Wild Selections has my respect, not only are they MSC certified, but they are into giving back to the oceans. For every can they sell, they are donating 13 cents to the World Wildlife Fund, that basically equates to a whopping $1 million by 2018. This in turn helps to ensure that our oceans will continue to sustain these tasty Albacore’s and so many more for our and our children’s future.
Visit Wild Selections to find out more and where they’ve gone fishin’. Want to know where to find this quality product, simply visit their store locator here. You can also check out Wild Selections on their Youtube channel!
I like to serve this dish at room temperature rather than super fridge cold, it’s great for warm days and busy days alike. Use your favorite pasta, I like to use fusilli or rotini in cold pasta dishes. When making the sauce, by all means double the batch so that you can use it another day.
This sauce is eat by the spoonful worthy.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.
