Pasta With Zesty Lemon Tuna

Today, I’m sharing a fantastic recipe that’s not only delicious but also super quick to make. It’s all about the Italian way of cooking – using simple ingredients to create mouthwatering dishes that everyone loves. This pasta with zesty lemon tuna is a perfect example of that.

Pasta with Zesty Lemon Tuna

Imagine a plate of al dente linguine tossed in a flavorful medley of tuna, anchovies, green olives, capers, and a burst of lemon zest. This dish is a celebration of Mediterranean flavors that come together beautifully in just a few minutes. Another delicious recipe combining pasta and tuna to try is my Spaghetti al Tonno.

So, whether you’re craving a comforting meal after a busy day or impressing guests with your cooking skills, this pasta with zesty lemon tuna recipe is your go-to. It’s simple, it’s delicious, and it captures the essence of Italian cuisine in every bite.

Pasta with Zesty Lemon Tuna

Pasta With Zesty Lemon Tuna

Pasquale Sciarappa
A flavorful and satisfying pasta dish featuring tuna, anchovies, green olives, capers, and a zesty lemon twist. Perfect for a quick and delicious meal!
3.88 from 8 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American, Italian
Servings 2


  • 8 oz. Linguine or your preferred long pasta
  • 10.5 oz. Jarred Tuna Fish drained
  • 2 oz. Anchovies
  • 3 Garlic Cloves minced
  • 2 Tbsp. Capers rinsed
  • 1 cup Green Olives pitted and cut into quarters
  • 1/2 Italian Long Hot Pepper chopped, to taste, optional
  • Zest and Juice of 1 Lemon
  • Salt and Black Pepper to taste
  • Fresh Parsley chopped (for garnish)
  • Olive Oil


  • Bring a large pot of salted water to a boil. Start by cooking the linguine according to the package instructions until al dente. Drain and set aside, reserving about 1 cup of pasta water.
  • Meanwhile, in a large skillet, heat a large drizzle of olive oil over medium heat. Add anchovies to the skillet. Break them apart with a spoon and cook for 2-3 minutes until heated through.
  • Add minced garlic and hot pepper (if using), and sauté for 1-2 minutes until fragrant.
  • Stir in the capers, green olives, lemon zest, and lemon juice. Add the drained tuna fish and break apart with a spoon. Season with black pepper to taste. Cook for another 5 minutes to allow the flavors to combine.
  • Add the cooked linguine to the skillet, along with a splash of reserved pasta water. Toss everything together until the pasta is well coated with the sauce. Cook for an additional minute, stirring constantly.
  • Remove from heat and garnish with chopped fresh parsley.


Keyword anchovies, canned tuna, capers, jarred tuna, linguine, pasta with tuna, tuna fish
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