Lemon Garlic & Tuna Pasta

Lemon Garlic & Tuna Pasta

This pasta dish looks as good as it tastes, and makes an impressive dinner for guests – you don’t have to tell them how easy it is to make. It’s an easy way to dress up canned tuna, with lemon and herbs for flavor and the unexpected crunch of pine nuts.
Course Main Course, Main Dish
Cuisine Italian
Servings 4


  • 8 ounces pasta
  • 2 tablespoons olive oil
  • 3 garlic cloves minced
  • 2 cans tuna 6oz each packed in olive oil
  • 1 lemon zest & juice
  • 1 tablespoon Italian parsley chopped
  • 2 teaspoons fresh oregano chopped
  • 1 teaspoon fresh thyme chopped
  • Salt to taste
  • Pepper to taste
  • 1/4 cup pine nuts
  • 1/4 cup Parmesan grated – to serve


  • Bring a pot of water with 1 teaspoon of salt to a boil, and cook the pasta until al dente.
  • Drain, but reserve about 1/2 cup of the pasta liquid.
  • Place the pine nuts on a baking sheet in the oven at 350 degrees Fahrenheit for about 10 minutes. Shake the pan after about 5 minutes to turn. When they are done, remove from the oven and set aside.
  • While the pine nuts are toasting, heat the olive oil in a large skillet over a medium high setting. Saute the garlic for about 2 minutes, until fragrant.
  • Add the tuna, lemon juice and zest, and continue to cook for another 2 to 3 minutes to blend flavors.
  • Now add the cooked pasta, herbs and seasonings – reserving a little of the parsley to garnish – stirring them around until thoroughly blended in the pan. Add the reserved pasta water to thin out the sauce if required to coat the pasta thoroughly.
  • Divide between four plates, top with grated Parmesan, and garnish with the reserved parsley.
Keyword Lemons
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