Quick & Fresh Tuna Spaghetti


Light and easy Spaghetti with Tuna

Heavenly savory summer pasta, quickly made, not too powerful and totally delicious!

No idea what to cook?

Do you know that too?┬áThere are days when you just don’t know what to cook.

Especially in summer, you often have an appetite for something light, but it should also be spicy and zesty (in any case, that’s how I feel).

Always salad – not mine either. And honestly, spaghetti always works!

So let’s take a look at the pantry to find out what we have. Spaghetti and tuna are always available!

Tuna Spaghetti - Jennifer Vahlbruch
Tuna Spaghetti - Jennifer Vahlbruch
Tuna Spaghetti - Jennifer Vahlbruch
Tuna Spaghetti - Jennifer Vahlbruch

Ingredients you need

You need these ingredients to make your Tuna Spaghetti.

Tuna Spaghetti - Ingredients - Jennifer Vahlbruch
Tuna Spaghetti - Jennifer Vahlbruch

Tuna Spaghetti

Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Tuna Spaghetti are absolutely brilliant for summer - quickly made, not too powerful and totally delicious!


  • 14 ounces (400 g) thin spaghetti
  • 1 cup (250 ml) spaghetti cooking water
  • Salt & Pepper (from the mill)
  • 2 cans (10 ounces, 280 grams in total) tuna in olive oil *
  • 2-3 cloves fresh garlic **
  • 2 tablespoons capers, finely chopped ***
  • 7 ounces (200 grams) cherry tomatoes, cut in halves
  • 1 knife-tip chili flakes
  • 4 splashes of tabasco
  • 1 organic lemon, grated zest, juice squeezed
  • 2 tablespoons olive oil
  • 1 bunch of flat parsley, rinsed cold, shaken dry, leaves roughly chopped


    1. Cook the pasta al dente in plenty of salted water according to package instructions. Take off 1 cup (250 ml) of cooking water and strain spaghetti in a sieve.
    2. In the meantime, warm up a big pan. Chop the tuna and simmer with its oil and garlic over low heat for 5 minutes until the garlic takes on some color. Add the cut tomatoes after about 3 minutes.
    3. Add capers, chili flakes and Tabasco. Stir in the pasta cooking water and pasta, simmer for a few minutes until the sauce is reduced and sticks to the pasta.
    4. To serve, stir in the lemon juice and zest with the rest of the olive oil, add salt and pepper if necessary, and serve sprinkled with parsley.


    * Tuna in olive oil tastes spicier than tuna in its own water.

    ** Fresh garlic has a milder aroma than dried or older garlic, so I kept the quantity variable.

    *** if you don't have capers at home, no problem you can leave them out

    Nutrition Information:
    Serving Size: 4
    Amount Per Serving: Calories: 688Total Fat: 19gSaturated Fat: 4.1gTrans Fat: 0.1gUnsaturated Fat: 12.1gCholesterol: 55mgSodium: 1325mgCarbohydrates: 87gFiber: 5.5gSugar: 6.1gProtein: 40g

    This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database via Nutrifox, whenever available, or otherwise other online calculators. Please see our Nutrition Disclaimer for more information.

    Did you make this recipe?

    Please share a photo on Instagram and use the hashtag #jenstastytidbits

    Make perfect tuna spaghetti

    There is nothing in the recipe you have to pay attention to. It’s so quick and easy!


    Find answers to the most common questions

    No questions have been asked yet!

    Tuna Spaghetti Recipe Reviews

    Learn what people are saying after they tried the quick and fresh Tuna Spaghetti

    True sample of Italian cuisine


    This meal always works! Spaghetti, olive oil, tomatoes and tuna make the perfect quick and spicy Italian dish. Love it!

    Heinz V.

    Join my Foodie list for free

    Don't miss any new recipe!

    Stay in the know about new recipes, places, fine art and other content added to my website.

    It's free and you can unsubscribe anytime.
    I respect your privacy and will never ever sell your data.

    Skip to Recipe

    Pin It on Pinterest