This tuna pasta with garlic and lemon comes together in just 20 minutes and turns out wonderfully juicy, fragrant, and beautifully balanced: a bright citrus lift, tender tuna, and a silky sauce with no cream. It is the kind of effortless weeknight dinner that tastes far more polished than the ingredients suggest.
Ingredients
- Pasta (spaghetti, fusilli, and similar shapes) — 200g (7 oz)
- Canned tuna in its own juices, drained — 160g (5.6 oz)
- Olive oil — 2 tbsp
- Butter — 20g (1 1/2 tbsp)
- Garlic — 2 cloves
- Lemon juice — 1 1/2 tbsp
- Lemon zest — 1 tsp
- Capers — 1 tbsp (optional)
- Fresh parsley, chopped — 2 tbsp
- Red pepper flakes — 1/4 tsp (optional)
- Salt — 1/4 tsp + 1 tbsp for the water
- Black pepper, ground — 1/4 tsp
- Water — 2l (8 1/2 cups)
Step-by-Step Recipe
- Bring 2l (8 1/2 cups) of water to a boil, add 1 tbsp salt, and cook the pasta until al dente according to the package instructions. Drain, reserving 100–120ml (about 1/2 cup) of the cooking water.
- While the pasta cooks, warm the olive oil in a skillet over medium heat. Add the finely chopped garlic and cook for 20–30 seconds, just until fragrant. Do not let it brown.
- Add the tuna to the garlic, breaking it up with a spatula, and warm through for 1 minute. Stir in the capers and red pepper flakes, if using.
- Pour in the lemon juice, add the zest and the butter. Add 50–80ml (about 1/4 to 1/3 cup) of the pasta water so the sauce turns silky and emulsified.
- Add the cooked pasta to the skillet and toss well for 30–60 seconds. If needed, add a little more pasta water until the sauce clings glossy and juicy.
- Season with salt and black pepper to taste, remove from the heat, and fold in the chopped parsley.
- Serve immediately, finishing with a little extra zest and lemon wedges if you like.
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Tips and Variations
- Lighter version: omit the butter and add 1 tbsp more olive oil.
- Gluten-free: use gluten-free rice or corn pasta and check the tuna ingredients.
- Dairy-free: replace the butter with 1 tbsp olive oil or a spoonful of aquafaba.
- Add-ins: olives, sun-dried tomatoes, or a handful of arugula on top work beautifully here.
- Heat: adjust the amount of red pepper flakes or leave them out entirely.
What to Serve With It
- Crusty baguette or ciabatta for catching the sauce.
- A simple cucumber and herb salad.
- A glass of dry white wine or mint lemonade.
Nutritional Value
| Nutritional Value | Per Serving |
|---|---|
| Calories | 645 kcal |
| Protein | 31 g |
| Fat | 23 g |
| Carbohydrates | 70 g |
| Fiber | 5 g |
| Sugar | 3 g |
| Sodium | 780 mg |
Nutritional values are approximate for 2 servings and may vary depending on the specific ingredients used.
Frequently Asked Questions
Can I use tuna in oil?
Yes. Drain it and use some of the oil in place of part of the olive oil for a richer sauce. Just keep the calories in mind.
How do I make the sauce creamier without cream?
Emulsify it well: add the pasta water gradually and toss over the heat so the starch binds the oil and lemon juice into a smooth sauce.
What can I use instead of capers?
Chopped green olives or a couple of finely chopped cornichons will give you that same briny, tangy edge.
How should I store and reheat it?
Store in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet with 1–2 tbsp water until warmed through.