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Spaghetti with Tuna, Lemon, and Breadcrumbs


This flavorful pasta dish gets a protein boost from the tuna and added nutritional benefits from parsley and olives.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2009


  • Coarse salt and ground pepper
  • 2 slices whole-wheat sandwich bread
  • 1 tablespoon plus 1 teaspoon olive oil
  • 3/4 pound spaghetti
  • 1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh lemon juice
  • 1/2 cup chopped fresh parsley
  • 3 tablespoons slivered Kalamata olives
  • 2 cans (5 ounces each) chunk light tuna in water, drained


  1. Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Meanwhile, in a food processor, pulse bread and 1 teaspoon oil until coarse crumbs form. Spread on a rimmed baking sheet; season with salt and pepper. Bake until golden, tossing occasionally, 6 to 8 minutes.

  2. Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add lemon zest and juice, parsley, olives, and 1 tablespoon oil; toss, adding enough pasta water to coat. Add tuna; toss gently. Serve sprinkled with breadcrumbs.

Cook's Notes

Good-quality pasta and tuna, both pantry staples, make this meal easy, delicious, and affordable. Stock up on them when they are on sale.

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