The spaghetti with tuna and lemon is a simple first course that is surprisingly full of flavor, perfect for those who enjoy quick cooking without sacrificing taste. This recipe comes from the combination of common Mediterranean ingredients: pasta, tuna, the fresh aroma of lemon and the savory taste of capers.
In just a few minutes you can put on the table a balanced, light and aromatic dish, ideal for both an everyday lunch and a last-minute dinner with friends.
In short, with these spaghetti with tuna and lemon even students away from home will feel like skilled cooks.
Now take a minute to read the recipe and then…let’s cook AND eat!!
See also
- Portions: 4
- Cuisine: Italian
Ingredients
- 11 oz spaghetti
- 7 oz tuna in oil
- 1 tablespoon capers (in salt)
- 1 clove garlic
- 1 sprig parsley (fresh)
- 1 fresh chili pepper
- to taste fine salt
- 1 lemon (unwaxed)
Tools
- 1 Citrus juicer
- 1 Lemon grater
- 1 Frying pan
- 1 Pot
- 1 Tongs for spaghetti
Steps
Preparing spaghetti with tuna and lemon is very simple and, above all, quick. Let’s look in detail at the various steps.
First, heat the extra-virgin olive oil in a frying pan and lightly brown one clove of garlic together with the parsley stems, the lemon zest, the capers and the fresh chili pepper.
When the garlic begins to release its aroma, add the drained tuna in oil to the pan.
Let it infuse for a few minutes before adding the strained lemon juice. The amount of lemon juice to add depends on personal taste.
Meanwhile, cook the spaghetti al dente in plenty of salted water then, using spaghetti tongs, transfer them to the pan with the tuna. First, however, remember to remove the garlic and parsley stems.
Toss the spaghetti with the sauce, adding a little of the pasta cooking water to create an emulsion that will make the dish creamier.
Finally, add chopped fresh parsley.
Plate and finish the preparation with some grated lemon zest 😉.
Storage
Personally I do not recommend storing it, however if storage is necessary, let the spaghetti cool completely, place them in an airtight container and store them in the fridge. Consume within 24 hours. Before serving again, reheat in a pan with a drizzle of oil or a tablespoon of water.
FAQ (Questions and Answers)
Can I use tuna in water instead of tuna in oil?
Yes, you can also use tuna in water. However, tuna in oil makes the spaghetti more flavorful and creamier. If you use tuna in water, add a drizzle of extra-virgin olive oil to balance the taste.
What type of pasta is best for this recipe?
Spaghetti are ideal because they hold the light lemon-and-tuna sauce well. Alternatively, you can use linguine, thicker spaghetti or even short pasta like fusilli or penne.
How to prevent the lemon from making the pasta too acidic?
Use only the grated zest and a small amount of juice. It is important to add the lemon at the end of cooking to keep the fresh flavor without overpowering the other ingredients.
Can I prepare spaghetti with tuna and lemon in advance?
It is best to eat them freshly made, but you can prepare them a few hours in advance. In that case keep them in the refrigerator in an airtight container and quickly reheat them in a pan with a drizzle of oil.
Are spaghetti with tuna and lemon a light dish?
Yes, it is a relatively light and quick first course to prepare. The lemon gives freshness while the tuna adds protein and flavor.
