Pasta with Lemon and Tuna
Cook tagliatelle in salted boiling water until al dente. Drain tuna well and flake with a fork. Rinse lemon in hot water, wipe dry and finely grate zest. Squeeze juice from lemon. Peel and finely chop garlic. In a pan, cook garlic in hot oil until translucent.
Add tuna and cream and simmer over medium heat, about 5 minutes. Season with salt, pepper and 1.5 tablespoons lemon juice. Stir in zest and dill. Drain cooked pasta well and mix with sauce. Stir in almonds and toss well. Serve pasta in preheated bowls.