More >

Spaghetti with Tuna, Capers and Lemon

Spaghetti Al Tonno, Capperi, e Limone


Serve 4 to 6

1 medium onion, peeled and quartered

2 cloves garlic, peeled

3 tablespoons capers in brine or salt, rinsed well and drained (optional)

1-teaspoon hot red pepper flakes or more to taste

Two 6 ounce cans solid tuna in olive oil

1-cup fresh or frozen peas

1 1/2 teaspoons dried oregano

1-teaspoon fine sea salt

Grinding coarse black pepper

1/4-cup fresh lemon juice

1-pound plain or whole-wheat spaghetti

2 tablespoons minced parsley


Let your food processor do the work of mincing together the onion, garlic, and capers. The mixture should be very fine. No processor? Mince everything together by hand using a chef’s knife.

Pour 1 tablespoon of the olive oil from the jar or can of tuna into a large sauté pan. Reserve the rest. Heat the oil, stir in the minced mixture and cook until the onion softens. Stir in the red pepper flakes and the tuna with all of the oil. Flake the tuna with a fork and continue to cook over medium heat for 2 minutes. Stir in the peas, oregano, salt, pepper and lemon juice. Set aside, cover and keep warm.

Cook the spaghetti in 4 quarts of rapidly boiling salted water until it is al dente, cooked through but still firm.  Reserve two tablespoons of the cooking water. Drain the spaghetti and transfer it and the reserved water to the sauté pan. Raise the heat to medium high and stir everything together until heated through. Sprinkle on the parsley and serve.



There are no comments yet.

Leave a Comment

Looking for even more photos and recipes?
Order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

Order using this link and receive a signed book plate.

Available now!