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Under 30 Minutes

Spaghetti with Tuna, Lemon, and Breadcrumbs

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

  • Prep:
  • Total Time:
  • Servings: 4
Spaghetti with Tuna, Lemon, and Breadcrumbs

Source: Everyday Food, January 2009

Ingredients

  • 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 (6 ounces each) chunk light tuna in water, drained

Directions

  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.

Reviews (12)

  • solymar1 24 Jul, 2012

    Forgot Salt and Pepper!!!?

  • solymar1 24 Jul, 2012

    Forgot the salt n pepper!!!?!

  • solymar1 24 Jul, 2012

    Forgot the salt n pepper!!!?!

  • Marcy831 3 Jun, 2012

    I made this tonight...sort of. I used spaghetti squash and I did not have parsley so I used Thyme and I used Panko crumbs---It was really good! I loved how fresh it tasted!

  • Marcy831 3 Jun, 2012

    I made this tonight...sort of. I used spaghetti squash and I did not have parsley so I used Thyme and I used Panko crumbs---It was really good! I loved how fresh it tasted!

  • shoe-gal 17 Nov, 2011

    LOVE IT!! The flavors of this dish are great together. I usually add more lemon zest and juice because it is my favorite. Since my fiance doesn't like olives, I replace them with capers. But the olives are delicious in this so I still put them in my portion. Why complain about the leftover pasta - who doesn't have pasta stored in their pantry? I rarely cook a whole pound!

  • chriscurtis 11 Oct, 2011

    As pasta usually comes in one pound lots...what does one do with the other 1/4 lb? I prepared this with a full one pound using bow tie (Farfalle) pasta, three cans of oil packed tuna which has more flavour and more lemon zest. This recipe is open to all sorts of variations..and I also used Italian bread.

  • thatgirly 30 Jul, 2009

    love it!!!!! amazingly delish!

  • wandawoman 14 May, 2009

    I loved this recipe. So simple and easy. Very tasty. I used canned albacore tuna once and the first time, I steamed a fresh ahi tuna steak. Each time, my family loved it. Also, I omitted the olives as I do not like them and substituted capers instead.

  • esp0000 3 Mar, 2009

    This was not one of my favorites.

  • EWjunk 4 Feb, 2009

    love lemon, love olives, love tuna - I use these ingredients a lot. So I was very surprised that I did NOT love this, in the least! not sure why, just did not like the taste of these flavors combined, and the dish is a bit ugly, too.

  • gracieb83 29 Jan, 2009

    Such a wonderful dinner - this is definitely going to be a staple, especially in the summer time when I want something quick and yummy

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