Lemon Garlic Tuna Spaghetti (Printer-Friendly)

Tender spaghetti combined with flaky tuna, zesty lemon, and garlic for a quick vibrant meal.

# What You Need:

→ Pasta

01 - 14 oz dried spaghetti

→ Sauce

02 - 2 tbsp olive oil
03 - 3 garlic cloves, thinly sliced
04 - 1 lemon, zested and juiced
05 - 2 cans (5.6 oz each) tuna in olive oil, drained and flaked
06 - 1/2 tsp crushed red pepper flakes (optional)
07 - 1/4 cup fresh flat-leaf parsley, chopped
08 - 1/4 cup reserved pasta cooking water
09 - Salt and freshly ground black pepper, to taste

→ Toppings

10 - Extra chopped parsley for garnish
11 - Lemon wedges, to serve

# Steps:

01 - Bring a large pot of salted water to a boil and cook spaghetti until al dente according to package instructions. Reserve 1/4 cup of pasta cooking water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add sliced garlic and cook for 1 to 2 minutes until fragrant but not browned.
03 - Add drained tuna to the skillet, breaking up gently with a spoon. Stir in lemon zest, lemon juice, and crushed red pepper flakes if using. Cook for 2 to 3 minutes, stirring gently.
04 - Add the drained spaghetti to the skillet with the tuna mixture. Toss to combine, gradually adding reserved pasta water until the sauce lightly coats the pasta.
05 - Stir in chopped parsley and season with salt and freshly ground black pepper to taste.
06 - Divide among plates, garnish with additional parsley, and serve accompanied by lemon wedges.

# Expert Suggestions:

01 -
  • It comes together faster than delivery and tastes like you put in real effort.
  • The lemon cuts through the richness of the tuna in a way that feels clean and bright, never heavy.
  • You probably already have most of these ingredients without realizing it.
02 -
  • Don't skip reserving the pasta water, it's what transforms this from dry noodles into a cohesive dish.
  • If your garlic burns, it'll make everything taste acrid, so keep the heat moderate and stir often.
  • Drain the tuna well or the sauce can become oily and heavy instead of light and bright.
03 -
  • Use tuna packed in olive oil, not water, the oil adds flavor and helps the sauce come together.
  • Taste the pasta water before adding it, if it's well salted, it'll season the dish as it emulsifies.
  • Slice the garlic instead of mincing it for a gentler, sweeter flavor that won't scorch as easily.
Return