Tuna Lemon and Parsley Spaghetti

Serves 2, 5 minutes preparation, 15 minutes cooking

Tuna pasta is a classic dish and ours gives it a twist with garlic, chilli and lemon for a refreshing and light alternative.


  • 250g dry spaghetti
  • 9 tbsp extra-virgin olive oil
  • 2 shallots, finely chopped
  • 1 garlic clove, very thinly sliced
  • 1 long red chilli, deseeded and finely chopped
  • 185g can tuna steaks in brine/spring water, drained
  • Juice of 1 small lemon
  • Large handful fresh flatleaf parsley, chopped


  1. Bring a large pan of salted water to the boil. Add the spaghetti and cook according to packet instructions until al dente (still has a bite and not cooked until soggy). Drain, then return to the pan.
  2. Next, make the sauce. Heat 4 tablespoons of the oil in a frying pan over a medium heat, add the shallots and garlic and cook for 2 minutes until they start to soften. Add the chilli and cook for a further 2 minutes, until everything is softened but not browned.
  3. Add the tuna, lemon juice and parsley to the pan and mix together. Add the remaining oil (this will act as a dressing for the pasta), and stir over the heat for 1 minute to heat through. Toss through the cooked spaghetti and season to taste.
  4. To serve, divide between 2 warm bowls and serve with grated Parmesan, if you like.

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