Lemon Garlic Tuna Spaghetti (Print View)

Easy pasta combining spaghetti, tuna, lemon zest, and garlic for bright Mediterranean flavors.

# 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 - 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

# Step-by-Step Directions:

01 - Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/4 cup of the pasta cooking water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add the sliced garlic and cook for 1 to 2 minutes until fragrant without browning.
03 - Add drained, flaked tuna to the skillet, stirring gently to break it apart. Mix in lemon zest, lemon juice, and red pepper flakes if using. Cook for 2 to 3 minutes, stirring gently.
04 - Add the cooked spaghetti to the skillet with the tuna mixture. Gradually add reserved pasta water, tossing to coat the pasta lightly with sauce.
05 - Stir in chopped parsley. Season with salt and freshly ground black pepper to taste.
06 - Divide among plates, garnish with extra parsley, and serve with lemon wedges.

# Expert Suggestions:

01 -
  • It's ready in under 30 minutes with ingredients you probably already have.
  • The lemon keeps everything light and fresh instead of heavy or creamy.
  • One skillet means minimal cleanup on a weeknight when that matters most.
02 -
  • Don't skip reserving the pasta water—it's what transforms a dry pile of noodles into something that feels intentional and cohesive.
  • Buy tuna packed in olive oil, not water, and don't feel guilty draining it; that oil is your seasoning base.
03 -
  • High-quality tuna in olive oil is worth seeking out—it's not more expensive than ordering out, and it tastes like something real instead of something processed.
  • If you have fresh basil instead of parsley, use it, but add it after plating so it stays vivid and doesn't blacken from heat.
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