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Garlic Lemon Tuna Pasta

  • Author: Meagan


This idea has been circulating social media for a while now and hopefully it keeps on going!  Super simple and very tasty, I adapted my dinner from Feel Good Foodie, and it’s truly a quick weeknight meal that everyone will love – enjoy!



1 lb. spaghetti (or any shape of your favorite pasta)

2 T. olive oil AND 3 cloves of garlic, minced

2 to 4 cans of tuna (184 g), ideally in olive oil

juice and zest from 1 lemon

2 T. EACH chopped fresh parsley AND capers – I also added green onion because I had it, along with a couple of cups each of fresh spinach and small cauliflower florets.

kosher salt AND freshly ground pepper – to taste

freshly grated Parmesan for serving


Cook the pasta in generously salted water until al dente, then drain, but reserve about 1 cup of the pasta liquid.

As the pasta is cooking, heat up the olive oil in a large skillet, then add in the garlic and sauté for about 30 seconds.  Stir in as much tuna as you’re using along with the lemon juice and zest.  Add in the parsley, capers, (green onion and vegetables if using), season well with salt and pepper and then stir in the hot, drained pasta.  Add pasta water as needed to give movement to everything and thin out the sauce as needed.

Serve it up on large plates or in pasta bowls and garnish as you wish with Parmesan.



From Meagan's Kitchen

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