¼cupchopped fresh dill, plus more for serving(or 2 tablespoons dried dill)
1can(6-ounces) albacore tunadrain if it comes in water or oil
lemon wedges, for serving
Instructions
Cook the pasta in a large pot of boiling water, according to package directions.
In a large skillet, heat the olive oil over medium-high heat. Using a wooden spoon, stir in the garlic and cook for 1 minute, just until softened and fragrant. Add the capers and stir, cooking for another 1 to 2 minutes.
Lower the heat to medium, then slowly pour in the white wine and add the lemon juice. Add ½ cup of the starchy pasta water and allow the sauce to reduce slightly.
Add the pasta, breadcrumbs, and dill; coat everything well with the sauce. Add the tuna and stir to mix in, using the wooden spoon to break up any large chunks of fish. Remove from the heat, and serve with a sprinkling of more chopped dill and lemon wedges.
Notes
This dish is best enjoyed the day of. Store leftovers in an airtight container in the refrigerator for up to 24 hours. I do not recommend attempting to freeze leftovers.