Eat: Spaghetti with Preserved Tuna, Capers, Feta, Parsley and Lemon

This pasta dish is a great fallback for when you haven’t had time to visit the supermarket and need to rely on what’s in the cupboard. It is easy and quick to make and tastes delicious.


300g spaghetti

1 clove garlic, crushed

1 jar of preserved tuna (canned tuna in olive oil also works fine)

1/4 cup baby capers

1 cup flat-leaf parsley, roughly chopped

1/4 cup olive oil

Juice of half a lemon

100g feta, crumbled

Shaved Parmesan cheese (optional)

Lightly fry the garlic in olive oil until translucent, add capers and warm through. Remove from heat and add chunks of preserved tuna, lemon juice and parsley. Set aside. Cook spaghetti until al dente, drain and add to tuna mix. Return to low heat and stir through, seasoning with salt and pepper. Serve topped with crumbled feta, extra lemon and Parmesan cheese (optional). Enjoy!


7 Comments Add yours

  1. estelea says:

    Thanks for the diner inspiration!

    Liked by 1 person

  2. Dana Diaries says:

    This looks AMAZING

    Liked by 1 person

  3. Looks like a great weeknight meal! 😀

    Liked by 1 person

  4. Mark Lyons says:

    Looks delicious! I’ve been looking for a new spaghetti recipe; I’ll have to give this a try.

    Liked by 1 person

  5. So many awesome flavors in that pasta. Nice work (:

    Liked by 1 person

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