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5 from 1 vote

Lemon Spaghetti with Tuna and Breadcrumbs

This Lemon Spaghetti with Tuna and Breadcrumbs is an easy light and bright summer inspired weeknight dinner.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dinner
Cuisine: Italian
Servings: 6 servings
Author: Gaby Dalkin


  • 2 tablespoon olive oil
  • 4 cloves garlic minced
  • 1 teaspoon red pepper flakes
  • ½ cup panko bread crumbs
  • 1 pound spaghetti
  • 2 teaspoons finely grated lemon zest plus 3 tablespoons fresh lemon juice
  • ½   cup chopped fresh chives
  • ½ cup Castelvetrano olives smashed, pits removed and halved
  • 2 cans Genova Albacore tuna in olive oil, drained  
  • Kosher salt and ground pepper


  • Heat the olive oil in a skillet over medium heat. Add the garlic and red pepper flakes and sauté for 60 seconds until fragrant. Add the bread crumbs and sauté until toasty. Remove and set aside.
  • Bring a large pot of water to a boil.
  • Cook pasta in boiling water until al dente. Reserve ½ cup pasta water; drain pasta, and return to pot. Add lemon zest and juice, chives, olives, toss, adding enough pasta water to coat. Add tuna; toss gently. Serve sprinkled with garlic toasted breadcrumbs and serve.


I went with spaghetti but you could use any long pasta you prefer – bucatini, linguini, fettuccini, you get the idea. And if you prefer or have Yellowfin on hand? That's great, too! The perfect pantry meal.


Calories: 473kcal | Carbohydrates: 62g | Protein: 27g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 18mg | Sodium: 458mg | Potassium: 406mg | Fiber: 3g | Sugar: 3g | Vitamin A: 298IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 2mg