Spaghetti with Tuna, Lemon, and Breadcrumbs

95 Ratings
  • 5 14
  • 4 28
  • 3 35
  • 2 13
  • 1 5

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

Everyday Food, January/February 2009

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
25 mins
total:
25 mins
Servings:
4
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Ingredients

Directions

  • 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.

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  • 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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Reviews (13)

95 Ratings
  • 5 14
  • 4 28
  • 3 35
  • 2 13
  • 1 5
Martha Stewart Member
03/14/2015
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!
Martha Stewart Member
07/24/2012
Forgot Salt and Pepper!!!?
Martha Stewart Member
07/24/2012
Forgot the salt n pepper!!!?!
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Martha Stewart Member
07/24/2012
Forgot the salt n pepper!!!?!
Martha Stewart Member
06/03/2012
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!
Martha Stewart Member
06/03/2012
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!
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Martha Stewart Member
11/17/2011
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!
Martha Stewart Member
10/11/2011
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.
Martha Stewart Member
07/30/2009
love it!!!!! amazingly delish!
Martha Stewart Member
05/14/2009
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.
Martha Stewart Member
03/03/2009
This was not one of my favorites.
Martha Stewart Member
02/04/2009
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.
Martha Stewart Member
01/29/2009
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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