Cold pasta with light beer, tuna, capers, and candied lemon

Cold pasta with light beer, tuna, capers, and candied lemon

An extraordinary summer cold pasta: the vinaigrette with craft light beer enhances quality tuna, Pantelleria capers, and candied lemon zest. Mediterranean, fresh, and ready in 20 minutes.

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Ingredients (for 4 people)

• 320 g short pasta (mezze maniche, fusilli, or calamarata)
• 200 g quality tuna in oil (drained)
• 100 ml craft light beer (lager or pilsner)
• 2 tablespoons Pantelleria capers in salt (rinsed)
• Candied zest of 1 organic lemon (or fresh grated zest)
• Juice of 1 lemon
• 1 fresh spring onion
• Chopped fresh parsley
• 4 tablespoons extra virgin olive oil
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste
• Chili flakes (optional)

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Instructions

1. Cook the pasta in plenty of salted water, drain al dente, and immediately cool under cold water. Toss with a drizzle of oil to prevent sticking.
2. Prepare the vinaigrette: emulsify the light beer with oil, lemon juice, mustard, salt, and pepper. Mix vigorously with a fork.
3. In a large bowl, combine the pasta, flaked tuna, capers, and thinly sliced spring onion.
4. Pour in the beer vinaigrette and mix well. Let rest in the fridge for 15 minutes to absorb the flavors.
5. Before serving, add the candied lemon zest, fresh parsley, and chili flakes if desired.
6. Serve cold with a chilled light beer.

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Times and servings

• Preparation time: 15 minutes
• Cooking time: 10 minutes
• Resting in fridge: 15 minutes
• Servings: 4

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Recommended pairing

Pair with a light beer from the Maltese catalog — lager or pilsner — well chilled: the lightness and floral notes of the light beer cleanse the palate between bites, enhancing the tuna and lemon.