Spaghetti with Tuna, Lemon and Dill
User Reviews
3.6
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Total Time
20 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
American
Spaghetti with Tuna, Lemon and Dill
Description
Spaghetti with Tuna, Lemon and Dill blends pantry staples with fresh aromatics to create a lively pasta dish. The spaghetti is cooked to just al dente, retaining a firm bite, and tossed with olive oil, tuna broken into large flakes, and zesty lemon juice and zest. Fresh dill adds a herbaceous note complementing the canned tuna's mild flavor. Thinly sliced red onion and briny Greek olives contribute sharpness and salty contrast, while red pepper flakes offer delicate heat. The dish is assembled by warming the tuna mixture gently to meld flavors and then combining it with the pasta, ensuring a well-coated and balanced plate. This preparation suits a casual lunch or light dinner, offering a quick way to enjoy seafood pasta with a fresh twist.
The combination of ingredients results in a dish with a bright, citrusy edge balanced by savory and slightly spicy elements. The warm tuna and oil mixture coats the noodles without heaviness, preserving a fresh pasta experience enhanced by herbs and olives. While straightforward, it demonstrates how a few quality ingredients can provide layered flavors and good texture in a pasta meal.
Suitable for serving immediately upon mixing, it can be accompanied by a simple green salad or crusty bread if desired. Since the recipe uses canned tuna packed in water, it's a convenient choice when fresh fish isn't available, and the lemon and dill help brighten the palate.
Ingredients
- 3/4 lb spaghetti
- 4 Tbsp olive oil good quality, extra virgin
- lemon juice and zest of 1 large
- 2 tuna I didn't quite use all of the second can, that's up to you, 5-ounce cans, packed in water, drained, best quality
- dill chopped, large handful of fresh fronds
- 1/2 red onion peeled, halved, and thinly sliced, small
- 1/2 cup Greek olives pitted
- red pepper flakes about 1/2 tsp
- black pepper freshly cracked
Instructions
- Cook the pasta in lots of well salted boiling water according to the package directions until just al dente. As a general rule I taste the pasta a full 2 minutes before the cooking time on the package.
- Put the rest of the ingredients in a large skillet. Break up the tuna with a fork into large chunks and heat gently on medium just until everything is hot.
- Drain the pasta and add to the skillet, it's ok if a little cooking water comes along. Toss everything well and add a little more oil if needed.
Notes
- Choose good quality, extra virgin olive oil to enhance the dish's flavor.
- For best texture, taste the pasta a couple of minutes before the package cooking time to ensure it is just al dente.
- You can adjust the amount of tuna according to your preference; the recipe suggests using slightly less than two 5-ounce cans.
- If you prefer less heat, reduce or omit the red pepper flakes.
User Reviews
Overall Rating
3.6
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