Three-quarters cup of fresh heavy cream
Three tablespoons of freshly squeezed lime juice
One and a half tablespoons of grated lime zest
One large garlic clove, minced
One can of drained tuna
Three tablespoons of chopped parsley
Three tablespoons of small pickled capers
Three-quarters cup of fresh heavy cream
Three tablespoons of freshly squeezed lime juice
One and a half tablespoons of grated lime zest
One large garlic clove, minced
One can of drained tuna
Three tablespoons of chopped parsley
Three tablespoons of small pickled capers
Combine the heavy cream, lime juice, lime zest, and garlic
Mix well
Add the tuna cut into bite-sized pieces, parsley, and capers
Prepare in room temperature
When serving, cook the spaghetti al dente, drain, and mix with the sauce while still hot
Serve immediately
Serves 4.
