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Fusilli Alfredo with Lemon Tuna & Herbs

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 833kcal
Author: Anna


  • 8 ounces dried gluten-free fusilli
  • 1/2 cup pastured butter, unsalted
  • 1 1/4 cups heavy cream
  • 1.5 cups high-quality grated parmesan, plus extra for garnish when plating
  • 1 6.7 oz jar Toninno Tuna Fillets with Lemon & Pepper
  • 1.5 cups fresh herbs, roughly chopped Try a combination of dill, parsley, mint, and thyme. Foraged herbs like red sorrel & lambsquarter work wonderfully too!
  • 1 lemon (optional)


Cook fusilli according to instructions on package. Drain.

    While fusilli is cooking, make the alfredo sauce.

    • Add butter and cream to large saucepan.
    • Bring to a light simmer over medium heat, stirring continually.
    • Remove from heat, and whisk in grated parmesan, continuing to stir until cheese is melted, and sauce is smooth.

    Once the sauce is ready...

    • Toss the drained fusilli lightly with the alfredo sauce, until well coated with sauce.
    • Plate the pasta into 4 large bowls, adding 1/4 of the tuna fillets and 1/4 of the fresh herbs to each serving.
    • Top with a grating of high-quality parmisan cheese, and wedge of lemon if desired. Serve immediately.


    Calories: 833kcal | Carbohydrates: 49g | Protein: 22g | Fat: 63g | Saturated Fat: 39g | Cholesterol: 196mg | Sodium: 849mg | Potassium: 265mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4022IU | Vitamin C: 45mg | Calcium: 509mg | Iron: 3mg