Mediterranean Tuna Pasta

This Mediterranean tuna pasta with canned tuna, capers, lemon, and arugula sings with bright and zesty flavors and couldn't be simpler to make.

Course Main Course

Cuisine Mediterranean

Keyword tuna pasta

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 609kcal

12 ounces spaghetti
2 cans albacore tuna , packed in olive oil
¼ cup extra-virgin olive oil
1 tablespoon plus 1 teaspoon lemon zest
2 tablespoons lemon juice
½ teaspoon kosher salt
¼ teaspoon red pepper flakes
3 tablespoons capers , drained
3 tightly packed cups arugula
¼ cup flat-leaf parsley, or 2 tablespoons fresh dill , finely chopped, for serving
Freshly ground black pepper ,for serving

Bring a large stock pot of water to a boil and season generously with kosher salt. Add the spaghetti and cook until al dente, about 10 minutes.
While the pasta is cooking, add the tuna, olive oil, lemon zest and juice, salt, red pepper flakes, and capers to a large bowl. Drain the pasta once it’s ready and add to the bowl, tossing everything together with tongs. Then add the arugula (you want to toss the pasta a few times before adding the greens so they wilt without getting soggy). Taste and add more salt or red pepper flakes if desired. To serve, top with parsley or dill and some grinds of black pepper.

- Feel free to add a small clove of grated garlic if you love garlic
- Olives could be a nice addition to this pasta
- Use anchovies instead of tuna
- Add some chopped roasted red peppers or sun-dried tomatoes