Lemon Tuna Spaghetti
If you're growing tired of red sauce on noodles, go lighter with an infusion of lemon and olive.
Photo by Karen Wang.
Recipe by Sarah Kirkconnell. www.trailcooking.com
YIELD
About 2 servings
PREP TIME / COOK TIME
5 minutes / 15 minutes
INGREDIENTS
- 8 ounces spaghetti, broken into thirds
- 1 tbsp olive oil
- 1/4 cup pitted kalamata olives, chopped
- 3 tbsp lemon juice
- 3-ounce pouch albacore or light tuna
- 1/4 cup seasoned breadcrumbs
- 1/4 cup shelf-stable Parmesan cheese
- 1 tsp dried parsley
- 1/4 tsp ground black pepper
Optional: fresh cilantro, slivered almonds, chutney
DIRECTIONS
1
Bring 4 cups of water to a boil. Add the pasta and cook for the time listed on the package. Drain carefully, reserving 1/2 cup of the pasta water.
2
Add the oil, olives, lemon juice, tuna, and reserved water. and toss to combine.
3
Sprinkle with bread crumbs and spices, mix well.