Lemon spaghetti with tuna & broccoli

Lemon spaghetti with tuna & broccoli

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(34 ratings)

Prep: 5 mins Cook: 10 mins

Easy

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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Ingredients

  • 350g spaghetti
  • 250g broccoli, cut into small florets

    Broccoli

    brok-o-lee

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

  • 2 shallot, finely chopped

    Shallot

    shal-lot

    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

    kay-per

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

  • 198g can tuna in oil

    Tuna

    tune-ah

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

  • zest and juice 1 lemon

    Lemon

    le-mon

    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

    ol-iv oyl

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

Method

  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
5

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
4

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
2

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

eleanormayo's picture
4

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
2

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
5

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
5

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
4

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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