Spaghetti with Tuna, Lemon, and Olives

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

Preparation info

Serves
2

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

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.

Ingredients

¼ cup olive oil
1 cup thinly sliced red onion
2 tablespoons

Pescatarian
Pasta

Method

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.