Lemon Garlic Tuna Spaghetti (Printable Version)

A vibrant pasta combining flaky tuna, lemon zest, and garlic for a quick Mediterranean-style meal.

# Ingredient List:

→ Pasta

01 - 14 oz dried spaghetti

→ Sauce

02 - 2 tbsp olive oil
03 - 3 garlic cloves, thinly sliced
04 - 1 lemon, zest and juice
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

# Directions:

01 - Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1/4 cup of pasta cooking water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add sliced garlic and cook 1–2 minutes until fragrant without browning.
03 - Incorporate drained tuna, breaking it up gently. Stir in lemon zest, juice, and red pepper flakes if using. Cook for 2–3 minutes, stirring gently.
04 - Add drained spaghetti to the skillet. Toss to combine while gradually adding reserved pasta water to achieve a light coating.
05 - Mix in chopped parsley and season with salt and freshly ground black pepper to taste.
06 - Plate the pasta, garnish with extra parsley, and accompany with lemon wedges.

# Expert Tips:

01 -
  • It comes together faster than ordering delivery, and tastes like you actually tried.
  • The lemon and garlic combination is so clean and alive, it makes you feel healthier just eating it.
  • One skillet, one pot, and you're done—your sink will thank you.
02 -
  • Never skip reserving pasta water—it's the secret to turning a dry, separated dish into something that actually clings together beautifully.
  • Lemon juice can break down tuna if left sitting too long, so assemble everything right before serving to keep the tuna flaky instead of mushy.
03 -
  • Use high-quality tuna packed in olive oil rather than water—you're not just draining it, you're using that oil as part of your cooking fat, so it matters.
  • The moment the pasta goes into the skillet is when the cooking really stops being about timing and starts being about feel—add that pasta water gradually and trust your eyes to tell you when it looks right.
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