I usually have all the ingredients on hand, so it’s perfect for a summer evening when it’s too hot to cook a big dinner.

Make sure to use a good quality gluten free pasta! The selection used to be pretty limited, but there are lots of excellent gluten free pastas available now.

Linguine with Lemon and Tuna

• 1 lemon
• 1/2 lb gluten free linguine
• 6 oz can tuna, drained
• 2 green onions, thinly sliced
• 1 tbsp capers, drained
• pinch of salt
• 1/4 tsp dried oregano
• 2 tbsp olive oil

Directions:

1. Fill large pot with water and bring to boil over high heat.
2. Finely grate 1 tsp peel from the lemon.
3. Cut the lemon in half, and wrap and refrigerate half for another use.
4. When the water is boiling, add the pasta, and cook according to directions, until al dente.
5. Ladle 1/2 cup pasta water into a small measuring cup.
6. Drain pasta and place in a large bowl
7. Crumble in the tuna.
8. Stir in onions, lemon peel, capers, salt and oregano.
9. Squeeze in the juice from the lemon half.
10. Add oil and 1/4 cup pasta water, and stir to mix evenly.
11. Taste, and add more of the pasta water if sauce is too dry.

Makes 2 servings.

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If you can’t find gluten-free orzo, you could substitute minute rice.

Avgolemono

• 7½ cups chicken stock (use good quality, gluten free)
• 1/2 cup orzo gluten-free pasta (or any small gluten-free pasta)
• 3 eggs
• juice of 1 large lemon
• salt and ground black pepper
• lemon slices, to garnish (optional)

1. Pour the stock into a large pan, and bring to a boil.
2. Add the pasta and cook for 5 minutes.
3. Beat the eggs until frothy, then add the lemon juice and 1 tbsp cold water.
4. Slowly stir in a ladleful of the hot chicken stock, then add one or two more.
5. Return this mixture to the pan, off the heat and stir well. Do not let the soup boil once the eggs have been added or it will curdle.
6. Season with salt and pepper and serve at once, garnished with lemon slices.

Serves 4-6.

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You can find more information on the gluten free section of my Excel tips website.