Pasta and noodles · Italian-American · 25 min
Fettuccine Alfredo with Tuna, Capers, Lemon & Arugula Salad
- 25 min
- 2–6 servings
- 601 kcal / serving
A lightly coated fettuccine with tuna, capers, and lemon over a peppery arugula bed, finished with a touch of dressing. It comes together quickly for weeknights with bright, briny notes and a simple greens topping.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (16 oz) jarAlfredo sauce
- ½ (5 oz) pkgbaby arugula
- 2 tbspcapers
- 2 (6 oz) canschunk light tuna in water
- 5 ozfettuccine pasta
- ½ pintgrape tomatoes
- 30 mlItalian salad dressing
- ½lemon
- lemons
From the pantry: black pepper, garlic powder, salt
Cookware
can opener · chef's knife · citrus juicer (optional) · colander · cutting board · measuring spoons · medium saucepan · small saucepan · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby arugula
- ½ pintgrape tomatoes
- ½lemon
- lemons
Meat & seafood
- 2 (6 oz) canschunk light tuna in water
Pantry & dry goods
- 5 ozfettuccine pasta
Sauces, oils & condiments
- ½ (16 oz) jarAlfredo sauce
- 2 tbspcapers
- 30 mlItalian salad dressing
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| Alfredo sauce | ½ (16 oz) jar | 1 (16 oz) jar | 1 ½ (16 oz) jars |
| baby arugula | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| capers | 2 tbsp | 4 tbsp | 6 tbsp |
| chunk light tuna in water | 2 (6 oz) cans | 4 (6 oz) cans | 6 (6 oz) cans |
| fettuccine pasta | 5 oz | 10 oz | 15 oz |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| Italian salad dressing | 30 ml | ¼ cup | 90 ml |
| lemon | ½ | 1 | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Boil a pot of heavily salted water and drop in the fettuccine; cook until al dente, about 8–10 minutes, then drain.
- While pasta cooks, rinse and dry the arugula and halve the grape tomatoes; set them aside for serving.
- Juice the lemon into a small saucepan and add the tuna, breaking it into bite-sized pieces.
- Stir in the Alfredo sauce and capers, along with the garlic powder, black pepper, and salt; heat gently until warmed through and simmering.
- Remove from heat and keep the sauce warm with the lid on.
- Return the drained pasta to its pan, pour the warm sauce over it, and toss to coat evenly.
- To plate, divide the arugula between two plates, top with the tomato halves, and drizzle with Italian dressing.
- Distribute the tuna-lemon mixture over the pasta and greens, season as desired, and serve.
- If you have leftovers, store the sauce separately from the pasta to reheat together later.
Two tips
- Prep tip: wash arugula and halve tomatoes while the pasta cooks.
- Leftover tip: store sauce and pasta separately in the fridge and reheat together with a splash of water or dressing to loosen as needed.
Nutrition per serving
- Calories
- 601 kcal
- Protein
- 37 g
- Carbs
- 63 g
- Fat
- 23 g
- Fiber
- 4 g
- Sodium
- 1099 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 recipes in MealPot.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.