Lemon Garlic Tuna Spaghetti (Printable Version)

Tender spaghetti tossed with tuna, lemon zest, garlic, and parsley for a bright Mediterranean taste.

# Needed Ingredients:

→ Pasta

01 - 14 oz dried spaghetti

→ Sauce

02 - 2 tbsp olive oil
03 - 3 garlic cloves, finely 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

# Preparation Steps:

01 - Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package directions. Reserve 1/4 cup pasta water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 to 2 minutes until fragrant, avoiding browning.
03 - Add drained tuna to skillet, breaking it up gently. Stir in lemon zest, lemon juice, and optional red pepper flakes. Cook for 2 to 3 minutes, stirring gently.
04 - Add cooked spaghetti to the skillet. Toss to combine, gradually adding reserved pasta water until pasta is lightly coated.
05 - Stir in chopped parsley. Season with salt and freshly ground black pepper to taste. Plate and garnish with additional parsley and lemon wedges.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, making it perfect for nights when you're hungry and tired.
  • The bright lemon and garlic flavors feel restaurant-quality without any fussing or complicated techniques.
  • It uses pantry staples you probably already have, so there's no excuse not to make it tonight.
02 -
  • Don't skip draining the tuna cans thoroughly—excess oil will make the pasta slippery rather than silky.
  • Zest your lemon before you cut it in half to juice it; once it's cut, it's messy and you'll lose precious zest.
  • The pasta water is essential; it's what transforms olive oil and lemon juice into a proper sauce that actually clings to the pasta.
03 -
  • Keep a mental note of how much pasta water you actually need; every brand of pasta releases starch differently, so add slowly and taste as you go.
  • Toast a pinch of red pepper flakes in the oil for 30 seconds before adding garlic to deepen their warmth and make them taste less sharp.
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