Mediterranean Tuna Pasta
Mediterranean Tuna Pasta is a quick 20-minute dinner made with spaghetti, tuna, lemon, capers, and arugula.
Ingredients
- 12 ounces spaghetti
- 2 cans albacore tuna packed in olive oil
- ¼ cup extra-virgin olive oil
- 1 tablespoon plus 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- 3 tablespoons capers drained
- 3 tightly packed cups arugula
- ¼ cup chopped fresh flat-leaf parsley or 2 tablespoons fresh dill
- Freshly ground black pepper
Instructions
- Bring a large pot of generously salted water to a boil.
- Add the spaghetti and cook until al dente, about 10 minutes.
- While the pasta cooks, combine the tuna, olive oil, lemon zest, lemon juice, kosher salt, red pepper flakes, and capers in a large serving bowl.
- Drain the cooked pasta, reserving a small amount of pasta water if needed.
- Add the hot pasta to the bowl and toss well until everything is evenly coated. This simple step allows the flavors to blend beautifully in your Mediterranean Tuna Pasta.
- Fold in the arugula and toss until it begins to wilt.
- Taste and adjust the seasoning with additional salt or red pepper flakes if desired.
- Garnish with chopped parsley or dill and freshly ground black pepper before serving.
Notes
- Fresh dill creates a lighter herbal flavor, while parsley adds freshness.
- Baby spinach can replace arugula if preferred.
- Add roasted vegetables for extra color and nutrition.
- Delicious served warm, room temperature, or chilled as a pasta salad.