Lemon Garlic Tuna Spaghetti (Print View)

Spaghetti combines flaky tuna, zesty lemon, and garlic for a vibrant, easy Mediterranean-inspired dish.

# What You'll 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 - ½ tsp crushed red pepper flakes (optional)
07 - ¼ cup fresh flat-leaf parsley, chopped
08 - ¼ cup reserved pasta cooking water
09 - Salt and freshly ground black pepper, to taste

→ Toppings

10 - Extra chopped parsley, for garnish
11 - Lemon wedges, for serving

# How To Make It:

01 - Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Reserve ¼ cup of the cooking water before draining the pasta.
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 it up gently with a spoon. Stir in lemon zest, lemon juice, and red pepper flakes if using. Cook for 2 to 3 minutes, stirring occasionally.
04 - Add the drained spaghetti to the skillet and toss to combine. Gradually add reserved pasta water until the sauce coats the pasta evenly.
05 - Stir in chopped parsley, then season the mixture with salt and freshly ground black pepper to taste.
06 - Divide the pasta among plates. Garnish with additional parsley and serve with lemon wedges on the side.

# Expert Insights:

01 -
  • It comes together in 25 minutes flat, which means you can have dinner on the table before hunger turns into despair.
  • The flavors taste like a Mediterranean escape without requiring a plane ticket or complicated technique.
  • Tuna becomes something elegant here instead of boring, proving that simple ingredients handled with care truly shine.
02 -
  • Reserve that pasta water before you drain—it's the secret weapon that makes the sauce cling to the noodles instead of sliding off.
  • Don't cook the garlic past the point where it smells wonderful; burnt garlic tastes bitter and will haunt the entire dish.
03 -
  • Save a tablespoon of the olive oil from the tuna cans and drizzle it into the finished dish for subtle depth and richness.
  • If the sauce feels too thin, let it bubble gently for another minute—the starch will thicken it slightly.
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