Tuna and Lemon Pasta
Bright, zesty, and delightfully simple, this Tuna and Lemon Pasta is a Mediterranean-inspired weeknight dinner that comes together in just 25 minutes. Featuring tender spaghetti tossed with flaky canned tuna in olive oil, fresh lemon juice and zest, and a hint of garlic, this dish is a perfect balance of light and savory flavors. A sprinkle of chopped parsley adds freshness, while optional red chili flakes provide a subtle kick. The reserved pasta water ensures the sauce clings beautifully to every strand, creating a silky, restaurant-quality finish. Quick to prepare, packed with protein, and bursting with vibrant citrus notes, this effortless recipe is ideal for busy evenings or casual gatherings alike.
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Recipe Information
Ingredients
- 300 grams spaghetti (or your preferred pasta)
- 2 cans (about 150 grams each) canned tuna in olive oil
- 1 large lemon
- 3 pieces garlic cloves
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoons red chili flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper, freshly ground
- 120 milliliters pasta water (reserved)
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Reserve 120 milliliters (1/2 cup) of pasta water before draining the pasta.
While the pasta cooks, zest the lemon and set the zest aside. Cut the lemon in half and juice it, straining out any seeds. You will need about 3 tablespoons of lemon juice.
Peel and finely mince the garlic cloves.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to let it burn.
Drain the canned tuna and add it to the pan, breaking it into smaller chunks with a wooden spoon. Cook for 1-2 minutes to warm through.
Add the lemon juice, lemon zest, chopped parsley, and chili flakes (if using) to the skillet. Stir to combine.
Add the cooked spaghetti to the skillet along with the reserved pasta water. Toss everything carefully to coat the pasta in the sauce. Let it cook for another 1-2 minutes, allowing the flavors to meld.
Season with salt and freshly ground black pepper to taste.
Remove the skillet from heat and serve immediately. Garnish with additional parsley and a sprinkle of chili flakes if desired.
Nutrition Facts
Calories |
1481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 3273 mg | 142% | |
| Total Carbohydrate | 105.0 g | 38% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 3.7 g | ||
| Protein | 85.4 g | 171% | |
| Vitamin D | 15.0 mcg | 75% | |
| Calcium | 109 mg | 8% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1208 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
