Spaghetti with tuna, lemon, and pistachios is a first course with a rich and tasty seasoning, delicious both hot and cold. To the classic spaghetti with tuna, I’ve added lemon (both juice and zest) and crushed pistachios. The lemon gives the dish a tangy note that adds freshness. With just a few high-quality ingredients, you’ll achieve a dish with a unique and delicate taste.
Try these delicious variations:
Pasta with tuna and olives
Pasta with tuna and carrots
Spiced tuna pasta
Pasta with tuna and peas
Pasta with tuna and breadcrumbs
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
Ingredients
- 7 oz spaghetti
- 3.5 oz tuna
- 1 lemon
- 2 anchovies
- 1 clove garlic
- to taste crushed pistachios
- to taste extra virgin olive oil
- to taste salt
Preparation
To make the spaghetti with tuna, lemon, and pistachios, lightly brown the garlic clove in a pan over low heat with a drizzle of extra virgin olive oil and the anchovies.
Once the anchovies have melted, add the tuna and cook for a couple of minutes over low heat.
Then raise the heat and add the lemon juice. Continue cooking for a few minutes, then turn off the heat.
Cook the pasta in plenty of salted boiling water; once cooked (preferably al dente), drain it and pour it into the pan with the sauce.
Add the crushed pistachios, stir, and combine the pasta with the sauce. Serve with grated lemon zest and enjoy your meal!
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