I’ve always been a fan of tuna and pasta, well, I should say I’ve been a fan for my adult life. When I was younger both of my parents were each building new businesses so there were many years where money was tight. Once a week or so my Mom would make tuna casserole, you know, the kind with cream of mushroom soup? It always smelled great but left much to be desired. Honestly, I don’t know if any one of us liked it, but it fed the whole family for very little which was the goal. Since those days, I’ve discovered that by using simple clean ingredients, tuna with pasta can be a dish to serve not only your family but to guests as well. The great thing about this dish is most of the ingredients are pantry staples, it’s a cheap meal that can feed a lot, and it can be on the table in about 20 minutes.
Spaghetti with Tuna and Lemon
I’ve been eating mostly gluten-free this year so I like to use Tinkyada pasta. Their pastas are made with brown rice, don’t get mushy like other brands, and tastes just like regular pasta.
Ingredients:
1 pound whole wheat or brown rice spaghetti (gluten free)
2 cans albacore tuna in olive oil (I prefer Trader Joes)
zest of 1 lemon
2 cloves garlic
1/4 c. parsley
1/8 teaspoon red chile pepper
juice of 1 lemon
1 1/2 teaspoons coarse sea salt (if using fine ground salt only use 1 teaspoon)
Directions:
Bring 4 quarts of water to boil in large stock pot. Add pasta and cook until al dente. While pasta is cooking, sauté tuna over medium heat on large 12″ skillet. When tuna is hot add lemon zest, garlic, chile pepper and parsley. Stir for about one minute until fragrant. Remove from heat.
When pasta is done dip a small cup into cooking water to reserve about 1/2 cup of water. Drain well. (If using rice pasta then make sure and rinse the pasta with cold water so it doesn’t get mushy.) Add pasta to tuna mixture and add lemon juice, reserved pasta water, and salt. Toss well. Serve immediately.
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I rave about myself every night at the dinner table, “Honey, can you believe I made this??” And it’s all thanks to you!! (and teaching me that organic butter is welcomed and embraced! No more fat free, yay!!
{ 6 comments… read them below or add one }
you never said what to do with that reserved pasta water
Thank you!!
Mmm this looks delicious- perfect way to use up my canned tuna.I love your blog- its so pretty,organized and something I will definitely continue to read.
I’ve recently discovered your blog from reading the 100 Days of Real Food blog. I love it so far! There are many recipes I’d like to print out, but I noticed only about half of your entries have a Print Recipe link. I tried highlighting the text to copy it to a Word document to print, but that didn’t work. How can I print these?
Many of my old recipes (over 2 years old) don’t have print links on them yet. This is a manual coding that has to be inserted in each post. We are working through all of the posts to get the print link on each one. Sorry for the inconvenience. I inserted the print link on this recipe so now you can print it.
Thank you! This one sounds so delicious!