Fresh, savory and a touch salty: this spaghetti with tuna, capers and lemon smells like summer by the sea. The lemon makes it light, the tuna gives body and the capers provide those little taste explosions. Everything comes together in a few minutes while the spaghetti cooks. A plate full of fragrant simplicity, without fuss, but with lots of flavor.
Because you don't use cream or cheese here, this dish fits well with a cow's milk-free day. The creaminess comes from the olive oil and the moisture from the tuna. Choose products without milk ingredients and you're often right for a lactose-free meal, too. Just check the label and you can go to the table worry-free.
Preparation
Step 1: Cook the spaghetti
Bring a large pan of water with some salt to a boil and cook the spaghetti al dente according to the package directions. Drain, but keep a small cup of cooking liquid for later.
Step 2: Sauté the garlic
Heat the olive oil in a large pan over medium-high heat. Add the chopped garlic and sauté briefly until fragrant but not browned. Stay with it, garlic burns quickly.
Step 3: Add tuna and capers
Drain the tuna and add to the pan along with the capers. Stir gently so that the flavors blend and the tuna falls apart a bit. Let this heat along for a minute.
Step 4: Add lemon
Grate the zest of the lemon and squeeze out the juice. Stir both into the tuna sauce. Taste briefly: it should be fresh, but not too sour. If necessary, add a dash of cooking liquid for a glossy sauce.
Step 5: Mix and serve
Spoon the spaghetti through the sauce until everything is well coated. Season to taste with salt and pepper. Serve immediately, with a little extra lemon zest on top if desired.
Nutritional values per person
- 🍋 Vegetables: 130 g
- 🍝 Carbohydrates: 54 g
- 🐟 Protein: 20 g
- 🥑 Grease: 8 g
- 🌾 Fiber: 5 g
- 🧂 Salt: 1.3 g
- 🔥 Energy: 480 kcal
Tips & label
Use tuna in oil for a fuller flavor, or in water for a lighter version.
Serve with a green salad or some arugula for extra freshness.
Check the label of tuna cans: some brands mention traces of milk.
Store leftovers in the refrigerator for up to one day and warm gently with a splash of water or oil.
Add a handful of fresh parsley for color and a spicy touch.
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