Back to Spaghetti with Tuna, Lemon, and Breadcrumbs All Reviews for Spaghetti with Tuna, Lemon, and Breadcrumbs - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 25 mins Servings: 4 med104339_0109_tunaspaghet.jpg
Ingredients Ingredient Checklist Coarse salt and ground pepper 2 slices whole-wheat sandwich bread 1 tablespoon plus 1 teaspoon olive oil 3/4 pound spaghetti 1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh lemon juice 1/2 cup chopped fresh parsley 3 tablespoons slivered Kalamata olives 2 cans (5 ounces each) chunk light tuna in water, drained
Cook’s Notes Good-quality pasta and tuna, both pantry staples, make this meal easy, delicious, and affordable. Stock up on them when they are on sale.
Gallery Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 25 mins Servings: 4 med104339_0109_tunaspaghet.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 25 mins Servings: 4
Recipe Summary
prep: 25 mins total: 25 mins
Servings: 4
prep: 25 mins
total: 25 mins
prep:
25 mins
total:
Servings: 4
4
med104339_0109_tunaspaghet.jpg
med104339_0109_tunaspaghet.jpg
Ingredients
Ingredients
- Coarse salt and ground pepper 2 slices whole-wheat sandwich bread 1 tablespoon plus 1 teaspoon olive oil 3/4 pound spaghetti 1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh lemon juice 1/2 cup chopped fresh parsley 3 tablespoons slivered Kalamata olives 2 cans (5 ounces each) chunk light tuna in water, drained
Directions
Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Meanwhile, in a food processor, pulse bread and 1 teaspoon oil until coarse crumbs form. Spread on a rimmed baking sheet; season with salt and pepper. Bake until golden, tossing occasionally, 6 to 8 minutes.
Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add lemon zest and juice, parsley, olives, and 1 tablespoon oil; toss, adding enough pasta water to coat. Add tuna; toss gently. Serve sprinkled with breadcrumbs.
Cook’s Notes Good-quality pasta and tuna, both pantry staples, make this meal easy, delicious, and affordable. Stock up on them when they are on sale.
Cook’s Notes
Good-quality pasta and tuna, both pantry staples, make this meal easy, delicious, and affordable. Stock up on them when they are on sale.
Reviews (13)
Add Rating & Review 95 Ratings 5 star values: 14 4 star values: 28 3 star values: 35 2 star values: 13 1 star values: 5
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Reviews (13)
Add Rating & Review 95 Ratings 5 star values: 14 4 star values: 28 3 star values: 35 2 star values: 13 1 star values: 5
Add Rating & Review
95 Ratings 5 star values: 14 4 star values: 28 3 star values: 35 2 star values: 13 1 star values: 5
95 Ratings 5 star values: 14 4 star values: 28 3 star values: 35 2 star values: 13 1 star values: 5
95 Ratings 5 star values: 14 4 star values: 28 3 star values: 35 2 star values: 13 1 star values: 5
5 star values: 14 4 star values: 28 3 star values: 35 2 star values: 13 1 star values: 5
Martha Stewart Member Rating: 4 stars 03/14/2015 I added garlic, a key ingredient! Also, I worried that the olives would be too sour, so I used regular, ripe canned olives, and the dish came out great, simple and quick! Martha Stewart Member Rating: Unrated 07/24/2012 Forgot Salt and Pepper!!!? Martha Stewart Member Rating: Unrated 07/24/2012 Forgot the salt n pepper!!!?! Martha Stewart Member Rating: Unrated 06/03/2012 I made this tonight...sort of. I used spaghetti squash and I did not have parsley so I used Thyme and I used Panko crumbs---It was really good! I loved how fresh it tasted! Martha Stewart Member Rating: Unrated 11/17/2011 LOVE IT!! The flavors of this dish are great together. I usually add more lemon zest and juice because it is my favorite. Since my fiance doesn't like olives, I replace them with capers. But the olives are delicious in this so I still put them in my portion. Why complain about the leftover pasta - who doesn't have pasta stored in their pantry? I rarely cook a whole pound! Martha Stewart Member Rating: Unrated 10/11/2011 As pasta usually comes in one pound lots...what does one do with the other 1/4 lb? I prepared this with a full one pound using bow tie (Farfalle) pasta, three cans of oil packed tuna which has more flavour and more lemon zest. This recipe is open to all sorts of variations..and I also used Italian bread. Martha Stewart Member Rating: Unrated 07/30/2009 love it!!!!! amazingly delish! Martha Stewart Member Rating: Unrated 05/14/2009 I loved this recipe. So simple and easy. Very tasty. I used canned albacore tuna once and the first time, I steamed a fresh ahi tuna steak. Each time, my family loved it. Also, I omitted the olives as I do not like them and substituted capers instead. Martha Stewart Member Rating: Unrated 03/03/2009 This was not one of my favorites. Martha Stewart Member Rating: Unrated 02/04/2009 love lemon, love olives, love tuna - I use these ingredients a lot. So I was very surprised that I did NOT love this, in the least! not sure why, just did not like the taste of these flavors combined, and the dish is a bit ugly, too. Martha Stewart Member Rating: Unrated 01/29/2009 Such a wonderful dinner - this is definitely going to be a staple, especially in the summer time when I want something quick and yummyMartha Stewart Member
Rating: 4 stars 03/14/2015
I added garlic, a key ingredient! Also, I worried that the olives would be too sour, so I used regular, ripe canned olives, and the dish came out great, simple and quick!
Rating: 4 stars
Rating: Unrated 07/24/2012
Forgot Salt and Pepper!!!?
Rating: Unrated
Forgot the salt n pepper!!!?!
Rating: Unrated 06/03/2012
I made this tonight…sort of. I used spaghetti squash and I did not have parsley so I used Thyme and I used Panko crumbs—It was really good! I loved how fresh it tasted!
Rating: Unrated 11/17/2011
LOVE IT!! The flavors of this dish are great together. I usually add more lemon zest and juice because it is my favorite. Since my fiance doesn’t like olives, I replace them with capers. But the olives are delicious in this so I still put them in my portion. Why complain about the leftover pasta - who doesn’t have pasta stored in their pantry? I rarely cook a whole pound!
Rating: Unrated 10/11/2011
As pasta usually comes in one pound lots…what does one do with the other 1/4 lb? I prepared this with a full one pound using bow tie (Farfalle) pasta, three cans of oil packed tuna which has more flavour and more lemon zest. This recipe is open to all sorts of variations..and I also used Italian bread.
Rating: Unrated 07/30/2009
love it!!!!! amazingly delish!
Rating: Unrated 05/14/2009
I loved this recipe. So simple and easy. Very tasty. I used canned albacore tuna once and the first time, I steamed a fresh ahi tuna steak. Each time, my family loved it. Also, I omitted the olives as I do not like them and substituted capers instead.
Rating: Unrated 03/03/2009
This was not one of my favorites.
Rating: Unrated 02/04/2009
love lemon, love olives, love tuna - I use these ingredients a lot. So I was very surprised that I did NOT love this, in the least! not sure why, just did not like the taste of these flavors combined, and the dish is a bit ugly, too.
Rating: Unrated 01/29/2009
Such a wonderful dinner - this is definitely going to be a staple, especially in the summer time when I want something quick and yummy
All Reviews for Spaghetti with Tuna, Lemon, and Breadcrumbs
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Spaghetti with Tuna, Lemon, and Breadcrumbs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
