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.
Servings: 4 servings
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
- 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
recipe slightly adapted from Olive Magazine
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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