Simple Pasta with Tuna, Lemon, Dill, and Olives

If you’re smart you’ll memorize this recipe, and you’ll be so glad you did — the very next time you’re at your wit’s end after a busy day and there’s nothing left in the fridge… all of a sudden it will hit you that, yes, you can make this!   I can’t tell you how many times I resort to scrambled eggs because I think anything else is beyond me,  so I have a soft spot for effortless pasta dishes like this one that get tossed together off the heat, without any cooking or fussing whatsoever.  I also have a soft spot for pasta dishes that don’t rely on garlic or Parmesan cheese for flavor.  This dish is so zesty you won’t miss either.

Quick and easy weeknight pasta with Tuna, Lemon, and Dill

It all comes together with a short list of pretty fabulous ingredients: extra virgin olive oil, tuna, red onions, lemon, dill and olives.   Just thinking about the combination gets me salivating — every element in the lineup carries its weight and contributes a punch of flavor.

30 Minute Pasta with Tuna and Lemon

The genius of canned tuna is that it makes a complete and satisfying meal out of this pasta, and it’s sitting there right in the pantry.  That means no last minute trip to the supermarket.   It took me a while to grant canned tuna the respect it deserves, but now I see it as an elegant and super healthy ingredient that can lend a little European elegance to pastas and salads.  I keep a few cans around at all times, both the water and the oil packed.

Spaghetti with Tuna, Lemon and Dill

Yield: serves 4

Ingredients

  • 3/4 lb spaghetti
  • 4 Tbsp good quality extra virgin olive oil
  • juice and zest of 1 large lemon
  • 2 5-oz cans best quality tuna packed in water (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

  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. Drain the pasta and toss with the rest of the ingredients. Add a little more oil if needed.
  3. Heat everything through, and enjoy!

Notes

recipe slightly adapted from Olive Magazine

http://theviewfromgreatisland.com/minimal-monday-spaghetti-with-tuna-lemon-and-dill/

Pasta with Tuna, Lemon, Dill and Olives

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11 Responses to Minimal Monday: Spaghetti with Tuna, Lemon and Dill

  1. Nancy says:

    Can you serve this as a cold salad? Anyone tried?

  2. Lori says:

    Made this tonight and really enjoyed it. I made a few small changes that I think made it even better. I added some capers, a little pasta water instead of the extra oil, and a teaspoon of creme fraiche – because I had an open container that I needed to use up. I also served with freshly grated cheese despite your desire to exclude it :)

  3. Hollie says:

    We tried this tonight, and it was fabulous! My daughter wants it again tomorrow night! Thank you for a simple and delicious recipe, perfect on nights I am home late!

    • Sue says:

      I’m so glad you liked this Hollie, in our house it’s a favorite my husband’s and mine, but I could not, try as I might, ever get my kids to like tuna. You’re ahead of the game with your daughter!

  4. Yes I could eat this once a week! I used to love tuna fish and noodles when I was a kid so I know this would be my grown up favorite. Lovely Sue!

  5. Joanne says:

    Ha! Scrambled eggs are totally my dinner go-to also. But I see this pasta working it’s way into the weeknight mix as well!

  6. I am all for quick pasta dishes, this sounds so good with the lemon and fresh dill!

  7. Kathryn says:

    To be honest, I’m not that crazy for tuna, but this looks and sounds fantastic.

  8. This looks like my perfect pasta dish and I am in love with dill at the moment. It goes so well with tuna.

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