Ingredients

• 10 oz canned tuna in oil, drained slightly
• 8 oz olive medley mix
• 8 oz olive oil
• 1 lemon, zested and juiced (zest reserved for garnish)
• 1 tsp salt and black pepper, or to taste
• 1 lb linguine pasta, cooked al dente
• 8 oz grated Parmesan cheese (reserve some for serving)
• 1 cup toasted breadcrumbs

Instructions

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Drain and set aside.
2. Sauté the Base:
   In a large sauté pan over medium heat, warm the olive oil. Add the tuna and olive medley and sauté gently for about 2 minutes, breaking the tuna into large flakes.
3. Deglaze & Reduce:
   Pour in the clam juice and white wine. Bring to a gentle simmer and cook for 2–3 minutes, allowing the flavors to meld and the sauce to slightly reduce. Season with salt and black pepper to taste.
4. Add Lemon & Seasoning:
   Stir in the lemon juice and season with salt and black pepper as needed. Remove from heat briefly to avoid overcooking the tuna.
5. Combine with Pasta:
   Add the cooked linguine to the pan and toss well. Stir in the Parmesan cheese, adding reserved pasta water a little at a time until the sauce becomes creamy and coats the pasta.
6. Finish & Garnish:
   Serve immediately, topped with toasted breadcrumbs, reserved lemon zest, and additional Parmesan if desired.