0.4oz.garliccrushed or grated, about 1 large clove
2tbsplemon juiceabout half of one whole lemon
¼tspcoarse sea salt
¼tspground black pepper
¼cupfresh parsley or dillchopped
Bring a big pot of water to boil and lightly salt the water. Cook the spaghetti, following the package instructions. If going low carb or whole30, see the notes section for alternative methods.
In the meantime, in a large heat-proof bowl, lightly mash the canned tuna and mix with ingredients from garlic to capers. Set the bowl on the stovetop next to the pasta boiler pot. This will warm up the tuna and the spices in the bowl gently and the tuna stays moist.
Add the cooked spaghetti into the tuna bowl. Toss and add the freshly chopped herbs. Season with salt and pepper to taste.
To make it low carb/Whole30
For Keto, saute shirataki noodles with olive oil, salt, and pepper and toss them into the tuna bowl.
For Whole30, saute zucchini noodles with olive oil, little salt, and pepper until the zoodles turn softer but not mushy. Add them into the tunal bowl and toss.
How to zest a lemon so it won’t taste bitter Don’t over zest a lemon or it turns bitter. Lightly zest the lemon skin no more than twice or three times per side and as soon as you see the white part move on to the next side.I don’t have fresh herbs. What should I use? No problem! I’ve made it several times with semi-dried herbs and the pasta still turns out great! The bare minimal ingredients you’ll need to flavor the dish are tuna, lemon, garlic, and olive oil.I don’t have capers. What else can I use? If you don’t have capers, try sun dried tomatoes (soaked in oil) or pitted olives!Can I add vegetables? Yes! I recommend adding baby spinach to the tuna bowl and toss with the cooked spaghetti. The spinach will wilt when in contact with the hot/warm noodles. Hmm....YUM!Recipe adapted from Joie Warner’s no cook pasta sauces cookbook.