Pin it I started making this pasta on nights when the fridge felt empty but the pantry still had a few cans tucked away. The first time, I wasn't even sure it would work—tuna and lemon didn't sound like much of a plan. But the moment the garlic hit the warm oil and that citrus aroma mixed in, I knew I'd stumbled onto something good. Now it's my go-to when I want something bright and satisfying without the fuss.
I made this for a friend who showed up unannounced one rainy Tuesday. She sat at the counter while I tossed everything together, and by the time we sat down with our bowls, she'd already asked for the recipe. It's the kind of dish that makes you look like you tried harder than you did, and I love that about it.
Ingredients
- Spaghetti: The classic choice here, it holds the sauce just enough without overpowering the tuna.
- Olive oil: Use something decent, it's the base of your sauce and you'll taste it.
- Garlic: Slice it thin so it softens quickly and doesn't burn, burnt garlic turns bitter fast.
- Lemon: Both the zest and juice bring brightness, don't skip the zest or you'll lose that floral punch.
- Tuna in olive oil: The oil-packed kind is richer and flakes beautifully, water-packed just isn't the same.
- Red pepper flakes: Optional, but a pinch adds a gentle warmth that balances the citrus.
- Fresh parsley: It adds color and a clean, grassy note that ties everything together.
- Pasta water: The starchy magic that turns everything into a cohesive sauce instead of dry noodles.
- Salt and pepper: Taste as you go, the tuna and pasta water already bring salt to the party.
Instructions
- Boil the spaghetti:
- Get a big pot of salted water rolling and cook the pasta until it still has a little bite. Before you drain it, scoop out a mugful of that cloudy cooking water, you'll need it soon.
- Cook the garlic:
- Warm the olive oil in a wide skillet and add the garlic, let it sizzle gently until it smells sweet and turns just golden. Watch it closely, it can go from perfect to burnt in seconds.
- Add the tuna and lemon:
- Toss in the flaked tuna, lemon zest, juice, and red pepper if you're using it. Stir it around for a couple of minutes until everything smells bright and the tuna warms through.
- Toss with pasta:
- Add the drained spaghetti right into the skillet and toss everything together. Pour in a little pasta water at a time, stirring until the sauce clings to the noodles without pooling at the bottom.
- Finish and serve:
- Stir in the chopped parsley, taste for salt and pepper, then divide it up. Top with more parsley and serve with lemon wedges on the side for squeezing.
Pin it There's something about twirling this onto a fork on a quiet evening that feels both simple and special. It reminds me that good food doesn't need to be complicated, just honest ingredients treated with a little care. I've served this to skeptics who swore they didn't like canned tuna, and they always go back for seconds.
Making It Your Own
I've thrown in halved cherry tomatoes when I had them, and they burst into the sauce with a sweet tang. Capers are another favorite, their briny pop plays beautifully with the lemon. Sometimes I'll add a handful of arugula at the end, it wilts just enough and adds a peppery bite that cuts through the richness.
What to Serve It With
This dish is light enough that it doesn't need much alongside. A simple green salad with a sharp vinaigrette works, or some crusty bread to soak up any leftover lemony oil in the bowl. If you're feeling fancy, a chilled glass of Pinot Grigio or Sauvignon Blanc makes it feel like a proper dinner party.
Storage and Leftovers
Leftovers keep in the fridge for a day or two, though the pasta soaks up the sauce as it sits. When you reheat it, add a splash of water or olive oil in the pan to bring it back to life. I've eaten it cold straight from the container more than once, and honestly, it's not bad that way either.
- Reheat gently in a skillet with a little water, the microwave can make it gummy.
- If you're meal prepping, keep the sauce and pasta separate until you're ready to eat.
- Don't freeze this one, the texture of the tuna and pasta doesn't recover well.
Pin it This is one of those recipes that proves you don't need much to make something worth sitting down for. I hope it becomes one of your easy favorites too.
Recipe Questions & Answers
- → How do I prevent the garlic from burning?
Cook garlic over medium heat and remove it from heat as soon as it becomes fragrant and lightly golden to avoid bitterness.
- → Can I use fresh tuna instead of canned?
Yes, use seared fresh tuna cubes for a different texture, but adjust cooking time to avoid drying out.
- → What is the purpose of reserved pasta water?
Adding pasta water helps bind the sauce to the noodles, making it silky and coating the spaghetti evenly.
- → Is there a substitute for crushed red pepper flakes?
You can use a pinch of cayenne pepper or omit it for a milder flavor without affecting the dish significantly.
- → How can I enhance the dish’s flavor?
Adding capers or halved cherry tomatoes provides extra richness and a bright contrast to the tuna and lemon.