This 20-minute, barely-any-cooking-involved recipe uses simple pantry staples and a mix of starchy pasta water, fresh herbs, and briny olives and capers for an easy, balanced, and quick anytime meal. Before you get started, we recommend picking up a can (or jar) of the good stuff, tuna packed in olive oil, which is a little pricier but 100% worth it.
Work Time: 10 Minutes
Hang Time: 10 Minutes
- 1 6 oz can of tuna, preferably packed in olive oil
- 2 tbs capers, drained
- ¼ cup pitted olives, chopped
- Handful of arugula, spinach or dandelion greens, torn into pieces
- ½ can chickpeas, drained
- Zest of 1 lemon
- 2 tbs lemons juice
- ¼ cup olive oil
- ½ tsp salt and pepper to taste
- ½ tsp red pepper flakes, optional
- ½ lb pasta, long noodles like spaghetti or fettuccine
- ¼ reserved pasta water
- Handful of fresh dill or parsley, chopped
- Fresh grated parmesan cheese to finish
Bring salted water to a boil in your Big Pot.
While water is boiling, drain tuna and place it in a Prep Bowl. If using thick cut tuna (suggested), break apart into flakes with a fork.
Add capers, olives, torn pieces of greens, and chickpeas or other vegetables to the tuna. Mix together with lemon zest, lemon juice, and olive oil. Add salt and pepper and optional red pepper flakes from some extra kick.
When pasta is done cooking, make sure to reserve ¼ of water and drain noodles. Add hot pasta immediately to the Prep Bowl, combine well with the tuna mixture.
If pasta seems dry then start to slowly add reserved liquid. Transfer to a serving bowl and top with fresh herbs and a sprinkle of cheese if desired.
As one of the most popular fish produced worldwide, finding responsibly sourced tuna can present a challenge. The most sustainable fishing methods are “pole-and-line” and “FAD-free purse seine,” meant to reduce overfishing. Brands like Genova, Tonnino, Bela and Ortiz use these methods and have become our go-to’s.
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