Linguine with Tuna, Capers, and Raisins

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

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This Mediterranean-inspired tuna, caper and raisin linguine is a wonderful example of how simple cupboard staples can be transformed into a sophisticated meal. The combination of salty, briny capers and flaky tuna is perfectly balanced by the subtle sweetness of golden raisins, creating a complex flavour profile that feels both fresh and indulgent. It is a vibrant, aromatic dish that relies on high-quality olive oil and fresh parsley to tie the ingredients together.

As a dairy-free recipe, this pasta is ideal for a quick midweek dinner or a relaxed weekend lunch with friends. The sauce is emulsified using a splash of the starchy pasta cooking water, ensuring every strand of linguine is beautifully coated without the need for heavy creams or butter. Serve it immediately while hot for a healthy, satisfying meal that brings a taste of the coast to your kitchen table.

Ingredients for Linguine with Tuna, Capers, and Raisins

450g dried linguine
120 ml extra jungfruolja
240ml frozen chopped onions (from a 350g bag) such as Ore Ida brand
3 garlic cloves, finely chopped (1 tablespoon )
1/2 teskedar salt
1/4 teskedar svartpeppar
2 (170g) cans tuna in olive oil, drained
80ml drained bottled capers (packed in brine
from a 90g jar)
110g golden raisins
1/2 cup chopped fresh flat-leaf parsley

How to make Linguine with Tuna, Capers, and Raisins

Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 240ml pasta-cooking water, then drain pasta and return to pot.

While pasta cooks, heat oil in a 12-inch heavy skillet over high heat until hot but not smoking and cook onions and garlic with salt and pepper, stirring occasionally, until golden, 6 to 8 minutes. Stir in tuna, capers, raisins, parsley, and reserved cooking water. Add tuna mixture to pasta, tossing to combine, and serve immediately.

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