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Spaghetti with Tuna, Lemon, and Breadcrumbs

95

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

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 (5 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.

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.

Reviews Add a comment

  • lePetitChef
    14 MAR, 2015
    I added garlic, a key ingredient! Also, I worried that the olives would be too sour, so I used regular, ripe canned olives, and the dish came out great, simple and quick!
    Reply
  • solymar1
    24 JUL, 2012
    Forgot Salt and Pepper!!!?
    Reply
  • solymar1
    24 JUL, 2012
    Forgot the salt n pepper!!!?!
    Reply
  • solymar1
    24 JUL, 2012
    Forgot the salt n pepper!!!?!
    Reply
  • 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!
    Reply
  • 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!
    Reply
  • 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!
    Reply
  • 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.
    Reply
  • thatgirly
    30 JUL, 2009
    love it!!!!! amazingly delish!
    Reply
  • 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.
    Reply