Spaghetti with Tuna, Lemon, and Olives

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


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.