Lemon Garlic Tuna Spaghetti (Printable)

Tender spaghetti tossed with tuna, zesty lemon, and aromatic garlic in a vibrant Mediterranean style.

# Ingredient List:

→ 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, to serve

# How-To Steps:

01 - Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package directions. Reserve ¼ cup of pasta water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add garlic slices and sauté for 1–2 minutes until fragrant without browning.
03 - Add drained tuna to the skillet, breaking it up gently. Stir in lemon zest, lemon juice, and optional red pepper flakes. Cook for 2–3 minutes while stirring.
04 - Add cooked spaghetti to the skillet and toss with tuna mixture. Gradually add reserved pasta water until the sauce lightly coats the pasta.
05 - Stir in chopped parsley. Season with salt and freshly ground black pepper to taste.
06 - Plate the pasta, garnish with extra parsley, and serve alongside lemon wedges.

# Expert Advice:

01 -
  • It's honestly faster than ordering takeout, and tastes like you've been simmering something all day.
  • The lemon juice cuts through the richness of the tuna oil in a way that feels almost refreshing, not heavy.
  • You probably have these ingredients on hand right now, which means dinner is already solved.
02 -
  • Don't skip reserving the pasta water—it's what transforms this from a dry, sad dinner into something silky and cohesive.
  • Tuna in olive oil tastes completely different from tuna in water, and it's the difference between a good dish and one people ask you to make again.
  • Fresh lemon juice, not bottled, is non-negotiable; the acidity profile is just not the same, and it matters more here than anywhere else.
03 -
  • Buy imported Italian tuna in olive oil if your budget allows—the flavor difference is immediate and worth it, and it stores forever.
  • Toast a handful of breadcrumbs in a separate pan with garlic and parsley while the pasta cooks, then scatter it over each plate for texture and a reason to make it again next week.
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