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A cast iron skillet with Mediterranean tuna spaghetti and utensils.
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Mediterranean Tuna Spaghetti For Two

This Mediterranean tuna pasta with garlic, olives, capers, and sundried tomatoes. It is a delicious extra quick weeknight dinner for two.
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 15 minutes
Servings 2
Calories 918kcal

Ingredients

  • 8 oz spaghetti pasta
  • 1 lemon
  • 3 garlic cloves roughly chopped.
  • 8 oz tuna in olive oil. Preferably in a jar.
  • 1 chili pepper sliced.
  • ½ cup sun-dried tomatoes roughly chopped.
  • 10 capers If they are too big, chop them in half.
  • cup extra virgin olive oil
  • sea salt

Instructions

  • Cut a piece of rind around two inches from the lemon with a sharp knife.
    Slice the chili pepper. You can leave or remove the seeds entirely, depending on how you tolerate spicy food.
    Roughly chop the garlic and sun-dried tomatoes.
  • In a deep skillet, cook the garlic, lemon rind, sun-dried tomatoes, and chili pepper in the olive oil over medium heat for 3-4 minutes.
  • Cook the pasta according to the package in plenty of salted water.
    Place the pasta pot next to the skillet. Then, using tongs, transfer the spaghetti from the water directly to the skillet.
    The dripping salty pasta water is needed to complete the sauce.
  • Toss well and add the capers. Add more pasta water if you need the sauce to be looser.
    Roughly drain the tuna from the olive oil, break it gently into chunky pieces if needed, and add it to the spaghetti. Gently toss everything together.
    Grate some lemon zest on top if you like
  • Serve immediately while the dish is hot.
    Enjoy!

Notes

This recipe is for two people. Use the toggle in the recipe card to see the ingredients for more servings.
 
  • This tuna spaghetti can be enjoyed with penne, rigatoni, or whatever you have in your pantry.
  • I love canned tuna in olive oil. The tuna kept in water is too fishy for me and not as tender. Get a good quality tuna, preferably in a jar.
  • I keep the seeds while slicing the chili pepper because I love the extra heat. But, by all means, discard them for a gentler result.
  • Preferably get the sun-dried tomatoes in a jar kept in olive oil.
  • Capers. They vary in size, so I chop them in half if they are too big. Substitute with green olives.
 
Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.

Nutrition

Calories: 918kcal | Carbohydrates: 109g | Protein: 43g | Fat: 40g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Cholesterol: 41mg | Sodium: 361mg | Potassium: 1553mg | Fiber: 5g | Sugar: 13g | Vitamin A: 535IU | Vitamin C: 73mg | Calcium: 123mg | Iron: 9mg