Name: Lemon Spaghetti with Tuna and Broccoli Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 350g spaghetti; 250g broccoli, cut into small florets; 2 shallots, finely chopped; 85g pitted green olives, halved; 2 tbsp capers, drained; 198g can tuna in oil; Zest and juice of 1 lemon; 1 tbsp olive oil, plus extra for drizzling

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Introduction

This lemon spaghetti with tuna and broccoli is a bright, fresh pasta dish that’s perfect for a quick weeknight dinner. The combination of tangy lemon, savory tuna, and tender broccoli creates a flavorful and satisfying meal in just one pot.

A white bowl filled with spaghetti pasta mixed with green broccoli florets, sliced olives, and small pieces of tuna scattered evenly throughout. The spaghetti strands are light yellow and slightly shiny, showing a soft texture. The broccoli is bright green and fresh, adding a pop of color. The olives are light brown with a smooth surface, blending with the tuna chunks, which are a muted pink color with soft texture. The dish is lightly sprinkled with black pepper, adding tiny black dots mainly on the pasta. A silver fork rests inside the bowl on the left side. The bowl sits on a white marbled surface with a faint striped cloth in blue and white in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

350g spaghetti
250g broccoli, cut into small florets
2 shallots, finely chopped
85g pitted green olives, halved
2 tbsp capers, drained
198g can tuna in oil
Zest and juice of 1 lemon
1 tbsp olive oil, plus extra for drizzling

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the spaghetti and cook for 6 minutes.
Step 2: Add the broccoli florets to the boiling pasta and continue cooking for another 4 minutes, or until both pasta and broccoli are just tender.
Step 3: While the pasta and broccoli cook, combine the chopped shallots, halved olives, drained capers, canned tuna (with oil), lemon zest, and lemon juice in a large serving bowl.
Step 4: Drain the pasta and broccoli thoroughly, then add them to the bowl with the tuna mixture.
Step 5: Toss everything well with 1 tablespoon of olive oil and plenty of freshly ground black pepper.
Step 6: Serve immediately, drizzling with extra olive oil to taste.

Tips & Variations

For a spicier kick, add a pinch of red chili flakes when tossing the pasta.
Swap the broccoli for asparagus or green beans if preferred.
If you want a creamier texture, stir in a spoonful of crème fraîche or ricotta before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water or olive oil to keep the pasta moist.

How to Serve

A white bowl holds a dish of spaghetti pasta mixed with green broccoli florets, light brown olives, and small pieces of light pink tuna. The pasta looks soft and is tossed with a light sauce. Black pepper is sprinkled over the top, adding a speckled dark touch. A silver fork rests on the left side of the bowl, slightly inside the pasta. The bowl is set on a white marbled surface with a white and blue striped cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tuna in water instead of oil?

Yes, you can use canned tuna in water. Drain it well and consider adding a bit more olive oil to keep the dish flavorful and moist.

Is this recipe gluten-free?

This recipe is not gluten-free with traditional spaghetti, but you can substitute gluten-free pasta to make it suitable for gluten-free diets.