20 min


2 servings


  • 8 ounces spaghetti pasta
  • 1 Jar of Tonnino Tuna Fillets in Olive Oil with Garlic
  • 2 tablespoons olive oil
  • 3 garlic cloves minced
  • 1 tablespoon fresh lemon juice plus zest
  • Salt & pepper to taste
  • 2 tablespoons capers
  • 2 tablespoons fresh parsley chopped divided
  • Grated, fresh parmesan for serving


  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup pasta cooking water, then drain the pasta. Return to the pot to keep warm.
  • In the wide pan, heat the olive oil at medium heat. Then add the garlic and cook until fragrant, about 30 seconds. Stir in the lemon juice and zest, salt and pepper, and heat through for 1 minute.
  • Add the pasta, capers and 1 tablespoon chopped parsley, and continue to stir until the pasta is well coated. Add as much of the reserved pasta water as needed to thin out the sauce.
  • Add the tuna fillets to the top of the pasta.
  • Garnish with olive oil/garlic from the Tonnino jar, remaining parsley, cracked pepper and serve warm.