Spaghetti with Tuna, Lemon, and Olives

This pasta tastes clean and light. The acid of the lemon and capers cuts the richness of the tuna and makes the onions seem sweet.


  • ¼ cup olive oil
  • 1 cup thinly sliced red onion
  • 2 tablespoons grated lemon zest covered with a little lemon juice
  • 4 teaspoons minced garlic
  • 2 teaspoons capers, rinsed well
  • 6 Kalamata olives, pitted and quartered
  • ¾ pound tuna, grilled and broken into 1-inch chunks
  • Salt and freshly ground pepper
  • 2 tablespoons chopped fresh parsley


Heat the olive oil in a medium sauté pan over high heat. Add the onions and cook, stirring frequently, until tender but not soft. Stir in the lemon zest and juice, garlic, capers, olives, and tuna. Heat through and season with salt and pepper to taste. Toss the tuna sauce with the cooked spaghetti and sprinkle with the parsley.