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Spaghetti with Tuna, Lemon and Dill

Spaghetti with Tuna, Lemon and Dill is a straight from the pantry meal full of vivid Mediterranean flavors.  Ready in under 30 minutes, this is weeknight eating at its best.

Total Time
20 mins
Servings: 4 servings
Course: Main Course
Cuisine: American

Ingredients

  • 3/4 lb Spaghetti
  • 4 Tbsp good quality extra virgin olive oil
  • Juice and zest of 1 large lemon
  • 2 5-ounce cans best quality tuna packed in water, drained I didn't quite use all of the second can, that's up to you
  • large handful of fresh dill fronds chopped
  • 1/2 small red onion peeled, halved, and thinly sliced
  • 1/2 cup Greek olives pitted
  • about 1/2 tsp red pepper flakes
  • freshly cracked black pepper

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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

  • recipe slightly adapted from Olive Magazine