Spaghetti with tuna and lemon is a delicious, fresh, and easy-to-prepare pasta dish. I used vegan tuna, make sure it’s of good quality. Let’s be honest, we often reserve tuna pasta for those times when we have to make a quick meal, so why not have equally quick and tasty recipes to vary this beloved dish? Use organic lemons with edible peel, please. If you love spaghetti, try spaghetti with fresh tomato and mozzarella, or creamy spaghetti with peppers. You can try spaghetti with tomato and olives or spaghetti with zucchini cream. Let’s get to work and prepare spaghetti with tuna and lemon together.
OTHER SPAGHETTI RECIPES
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 320 g spaghetti
- 5.3 oz tuna (vegan)
- 1 lemon
- 2 cloves Garlic
- to taste Extra virgin olive oil
- to taste Salt
- 1 chili pepper
- 1 tsp chopped parsley
Tools
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- Pan
Preparation
Bring a pot of salted water to a boil for the pasta and add the spaghetti once it boils. Meanwhile, sauté the garlic cloves or minced garlic if you prefer it more pronounced in the pasta, in a drizzle of extra virgin olive oil. Add a chopped chili pepper, or powdered or pepper if you prefer.
Then add the grated lemon zest and juice, let it reduce for a minute, and add the tuna, I use vegan. Remove from heat and season with parsley or basil if you prefer.
Drain the spaghetti very al dente, reserving some cooking water. Toss them with the tuna and lemon sauce, using a few tablespoons of pasta cooking water and seasoning with more chopped parsley and grated lemon zest. Adjust salt and pepper to taste and serve.
Storage
You can store tuna pasta, but given its quick preparation, I suggest making it at the last minute.
Can I use pepper?
Yes, the chili pepper can be replaced with pepper
