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Staub White and more

Linguine with Tuna, Capers and Olives

Serves: Makes 4 servings


  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • ¼ teaspoon dried sage
  • ¼ teaspoon dried rosemary
  • ¾ teaspoon grated orange zest (from ½ orange)
  • 1 tablespoon drained chopped capers
  • ¼ cup chopped green olives
  • ½ teaspoon salt
  • ¼ teaspoon fresh-ground black pepper
  • 2 6-ounce cans tuna packed in olive oil
  • ½ teaspoon wine vinegar
  • ¾ pound linguine
  • 2 tablespoons chopped fresh parsley


Provençal herbs and orange zest complement the oil-rich tuna, creating a quick and delicious sauce for pasta.

Use tuna packed in olive oil since the oil is used in the sauce. If your tuna doesn’t have at least one-and-a-half tablespoons of oil per can, add a little more oil to make up the difference. You can use tuna packed in vegetable oil, but avoid water-packed tuna as it is missing the flavor and nutrients found in oil-packed tuna.

In a medium frying pan, heat the oil over moderately low heat. Add the garlic, sage, and rosemary and stir until the garlic just starts to brown (2 to 3 minutes). Stir in the orange zest, capers, olives, salt, pepper, and tuna with its oil. Remove from the heat and stir in the vinegar.

In a large pot of salted boiling water, cook the linguine until just done, about 12 minutes. Drain the pasta and toss with the tuna sauce and parsley.

Tested and perfected in the Sur la Table kitchen

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