Delicious Recipes

Lemon and Tuna Spaghetti

isaporidiethra

•

in

Who doesn’t love the simplicity and unmistakable taste of lemon and tuna spaghetti? A fresh, light dish perfect for any occasion. A simple, quick, and tasty first course, perfect for those who love fresh and Mediterranean flavors. The sweet and sour combination of lemon with the strong taste of tuna creates a perfect balance. Perfect even for hotter days, thanks to the freshness of lemon and the lightness of tuna. Serve them with a sprinkle of chopped parsley and a grating of lemon zest. This recipe takes me back to my childhood, my grandmother often prepared it in the summer, and we grandchildren greatly appreciated everything she made. Cheers to grandmothers all over the world!!!

If you like lemon recipes, also read:

Lemon and Tuna Spaghetti
  • Difficulty: Very Easy
  • Cost: Very Affordable
  • Preparation time: 5 Minutes
  • Portions: 4
  • Cooking methods: Stove
  • Cuisine: Italian
  • Seasonality: All Seasons
302.32 Kcal
calories per serving
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  • Energy 302.32 (Kcal)
  • Carbohydrates 25.87 (g) of which sugars 0.94 (g)
  • Proteins 18.23 (g)
  • Fat 13.88 (g) of which saturated 2.18 (g)of which unsaturated 3.05 (g)
  • Fibers 2.19 (g)
  • Sodium 415.36 (mg)

Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

  • 11 oz spaghetti
  • 1 lemon (organic)
  • to taste chopped parsley
  • 1 clove garlic
  • 3 tbsp extra virgin olive oil
  • 6.3 oz tuna in oil
  • 6 capers

Tools

  • 1 Frying Pan
  • 1 Pot
  • Lemon Graters

Steps

  • The first thing to do is to boil the spaghetti in plenty of salted water.

  • In a pot, sauté two cloves of garlic with EVO oil.

  • Add the drained tuna from its oil

  • The juice of the lemon with the grated peel.

  • The capers and parsley stems.

  • Add two ladles of pasta cooking water.

  • and stir it like risotto.

  • Add the chopped parsley and serve the lemon and tuna spaghetti.

Author image

isaporidiethra

Hello everyone and welcome to my blog. My name is Francesca, a true native of Taranto. I love cooking desserts and traditional dishes, and my inspiration comes from the women in my family. Photography, for me, is about capturing the moment… in a shot, you hold your breath and then start again, savoring every little detail as you develop it. Why Ethra? She was the wife of Phalanthus, the founder of Taranto, the Spartan city. I'd like to take this opportunity to thank you all… there are already so many of you following me. Thank you, thank you, thank you!

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