main dishes sardinian

Spaghetti with Tuna and Lemon

Spaghetti dressed with canned tuna, lemon zest and juice, garlic, and parsley. A fast pantry pasta.

Pescatarian Dairy-Free Nut-Free
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Prep 5 min
Cook 12 min
Total 17 min
Servings 4
Difficulty Easy

Ingredients

Pasta

Fish

Base

Aromatics

Flavor

Herbs

Seasoning

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Instructions

  1. Cook the spaghetti in well-salted water until al dente. Reserve a cup of pasta water before draining.

  2. While the pasta cooks, warm the olive oil in a wide pan over low heat. Add the whole garlic clove and let it soften without browning.

  3. Add the drained tuna and break it apart with a wooden spoon. Let it warm through for about two minutes.

  4. Add the lemon zest and the juice of both lemons. Stir for another minute, then remove the garlic clove.

  5. Add the drained spaghetti to the pan. Toss over low heat, adding pasta water a little at a time until the sauce coats the pasta.

  6. Turn off the heat. Fold in the chopped parsley and a pinch of black pepper if you want it. Serve immediately.

Storage & Meal Prep

Eat it the same day. Reheated tuna pasta loses its texture and the lemon turns flat.

Variations

  • With Capers: Add a tablespoon of capers with the tuna for a sharper, saltier finish.
  • With Cherry Tomatoes: Halve a handful of cherry tomatoes and add them to the pan for the last two minutes.
  • With Black Olives: A few sliced black olives folded in at the end work well with the lemon and tuna.

FAQ

What kind of tuna should I use?

Canned tuna in olive oil, preferably from Carloforte if you can find it. The oil in the can is part of the sauce, so drain it lightly but do not rinse it.

Can I use lemon juice only, without zest?

You can, but the zest is where most of the aromatic oil lives. Without it the dish will taste flatter.

Should I cook the tuna?

Briefly. You want it to warm through and break apart in the oil, not fry or dry out.

Interactive Nutrition Map

4 Servings

Customize Ingredients

Fish & Seafood
Tuna (Canned in Olive Oil)
397 g
Vegetables
Garlic
3 g
Fruits
Lemon
116 g
Grains & Bread
Dried Pasta (Small)
312 g
Oils & Fats
Extra Virgin Olive Oil
41 g
Herbs & Spices
Fresh Parsley
6 g

Per Serving

585kcalCalories
39gProtein
61gCarbs
19gFat
3gFiber
Sodium
357mg16% DV
Potassium
452mg10% DV
Calcium
38mg3% DV
Iron
2.8mg16% DV
Magnesium
77mg18% DV
Vitamin C
15.7mg17% DV
Vitamin A
23µg3% DV
Vitamin K
7.7µg6% DV
Folate
22µg6% DV
Dried Pasta (Small)
Tuna (Canned in Olive Oil)
Extra Virgin Olive Oil
Garlic
Lemon
Fresh Parsley
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Spaghetti with Tuna and Lemon belongs on the Sardinian home table. I build it around spaghetti, tuna in olive oil, and olive oil.

I cook the spaghetti in well-salted water until al dente. I reserve a cup of pasta water before draining. I while the pasta cooks, warm the olive oil in a wide pan over low heat. I add the whole garlic clove and let it soften without browning.

I add the drained spaghetti to the pan. I toss over low heat, adding pasta water a little at a time until the sauce coats the pasta. I turn off the heat. I fold in the chopped parsley and a pinch of black pepper if you want it. I serve immediately.

Part of: Sardinian Pasta Recipes

Related: The Sardinian Kitchen | Sardinian Ingredients Guide