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.
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.
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.
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.
Love canned tuna?
- Spaghetti Peperonata with Tuna and Olives
- Mediterranean Pasta Salad with Tuna
- Healthy Albacore Tuna Buddha Bowls
- Pretty Plated Tuna Salad
Spaghetti with Tuna, Lemon and Dill
- 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
- 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.