Lemon Tuna Pasta
Pantry pasta with briny canned tuna, bright lemon, and olive oil — ready in 15 minutes. No cream, no fuss, just a clean weeknight dinner that tastes way better than it should.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
simplequickamericanfishtenderweeknightpastadinner
Ingredients
- 8 oz pasta (spaghetti or linguine)
- 2 cans (5 oz each) canned tuna in water
- 3 tbsp olive oil
- 1 whole (zested + juiced) lemon
Instructions
- 1
Boil salted water in a large pot, add pasta, and cook until al dente.
- 2
Drain tuna and add to the same pot with olive oil, lemon zest, and lemon juice.
- 3
Reserve 1/2 cup pasta water, drain pasta, then toss with tuna mixture.
- 4
Add pasta water a few splashes at a time until the sauce feels glossy and coats every strand.
- 5
Season with salt and pepper to taste, then serve immediately.
Tools you’ll need
- large pot
- colander
- wooden spoon
- microplane (for zesting)
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