Name: Tuna pasta with jammy egg
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/3 cup protein pasta; 1 large egg; 1 (5-oz) can light tuna in water, drained; 1 tbsp lemon juice; 3/4 tsp lemon zest; 1 tsp extra virgin olive oil; 1 tsp salt; 1/4 tsp black pepper; 1 tbsp fresh parsley, chopped; 5 1/4 cups water; 85 g ice, for the ice bath

Nutrition

Per serving

579 calories

Protein: 40g; 27% of calories
Carbs: 65g; 44% of calories
Fat: 19g; 29% of calories

Instructions

Prep 15 min · Cook 10 min

Bring a small saucepan of water to a boil. Carefully lower the egg into the water and simmer for 7 minutes for a jammy yolk. Meanwhile, prepare a small bowl with water and ice. When the time is up, immediately transfer the egg to the ice bath to stop the cooking. Done when whites set and yolks still soft.
In a large pot, bring the remaining water to a boil. Add two-thirds of the salt and the pasta. Cook for 8 to 10 minutes until tender. Reserve 1 tablespoon of the cooking water, then drain the pasta and return it to the pot.
While the pasta cooks, flake the tuna with a fork. To the warm pot of drained pasta, add the tuna, lemon juice, lemon zest, olive oil, parsley, and the rest of the salt and black pepper. Stir in the reserved pasta water to help the sauce coat the noodles.
Gently peel the cooled egg and slice it in half. Transfer the tuna pasta to a bowl and top with the egg halves to serve.

Nutrition

Ingredients

Instructions

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