Lemon spaghetti with tuna & broccoli

Lemon spaghetti with tuna & broccoli

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(34 ratings)

Prep: 5 mins Cook: 10 mins


Serves 4
15 minutes is all you need to whip up this fresh, light and healthy fish pasta with olives, capers and greens

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal440
  • fat11g
  • saturates2g
  • carbs62g
  • sugars4g
  • fibre5g
  • protein23g
  • salt1.4g
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  • 350g spaghetti
  • 250g broccoli, cut into small florets



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 2 shallot, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 85g pitted green olive, halved
  • 2 tbsp caper, drained



    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 198g can tuna in oil



    A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…

  • zest and juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp olive oil, plus extra for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Boil the spaghetti in salted water for 6 mins. Add the broccoli and boil for 4 mins more or until both are just tender.

  2. Meanwhile, mix the shallots, olives, capers, tuna and lemon zest and juice in a roomy serving bowl. Drain the pasta and broccoli, add to the bowl and toss really well with the olive oil and lots of black pepper. Serve with a little extra olive oil drizzled over.

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Comments (29)

10gdayki's picture

Very quick and very Yummy! I added more tuna, and fried the onion before adding it because it was a bit strong.

babsfazekas's picture

After reading the comments on it being a bit dry, bland and hard to toss, I changed a couple of things. Fried a small onion in a pan, then added the capers and some creme fraiche and heated it all up before tossing with the pasta and broccoli. Used the lemon juice and olives in the salad I served it with. Very easy, quick and satisfying.

cbarnes's picture

Made this last night it was ok but seemed pick it lacked something. It was a little dull.

eleanormayo's picture

A great quick supper, I used black olives instead of green and reserved some of the pasta water to add to the mix. will do again.

kkulma's picture

Very quick and easy to prepare, but it's completely NOT my cup of tea - the dish was rather bland if not sour, despite the right proportions. But don't take my word for it - you should try it for yourself!

stonefruit's picture

A very fine taste, truly enjoyed it.

alisonpg's picture

Very tasty, quick and easy to make. Will be having this again!

clarebrace's picture

I made a slight variation of this for our dinner last night. I used fresh salmon, which I microwaved, instead of tuna (we didn't have any of the latter). I also shallow fried a finely chopped small onion instead of the shallot, and then warmed the olives (black instead of green) and capers with the onion. It was gorgeous, many thanks Sara Buenfeld!!!

I think the unadulterated recipe would make a fantastic pasta salad too, which I hope to try soon if this great weather continues!

sevenstories's picture

Really tasty, super quick and super easy. I found that it is easier said than done to toss the spaghetti with the tuna etc and it ended up not mixed in very easily but hardly a problem really!


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