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Spaghetti with Tuna, Lemon and Chilli Flakes

A simple weekday pasta dish that doesn't sacrifice flavour.  A toasted breadcrumb mixture is flavoured with lemon zest and parsley and becomes the crunch to the flaked tuna, onion, garlic and lemon 'sauce'.  Chilli flakes for oomph.  Comes together in a breeze!

Course Main Course
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4

Ingredients

  • 1/2 cup olive oil , divided
  • 2 cups fresh breadcrumbs
  • 1 large lemon or 2 small, zested and juiced
  • kosher salt and cracked black pepper
  • 1 large handful of flat leaf parsley chopped
  • 10-12 oz (280-350 grams) of spaghetti
  • 1 medium onion finely chopped
  • 2 large or 3 medium garlic cloves minced
  • 1 tsp of chilli flakes or to taste
  • 12 oz (350 grams) good quality chunk tuna, flaked by hand into lovely bite sized pieces
  • fresh lemon for serving

Instructions

  1. Place a large skillet over medium heat, and add 4 tbsp of the olive oil. Heat through and then add the breadcrumbs, lemon zest and 1/2 tsp each of salt and pepper.
  2. Stir everything regularly until the bread has been toasted and is a lovely golden hue. Place everything into a bowl to cool. Once cooled a bit, add the parsley and stir it through. Taste a bit to see if you want to add more salt and pepper. This can be done in advance and set aside before starting the rest of the recipe.
  3. Cook the spaghetti as per the instructions, in well salted water, till a lovely al dente. Set aside 1/3 cup or so of the pasta water, and then drain the pasta. Set aside.
  4. Wipe the skillet from earlier clean.

  5. Add 3 tbsp of the olive oil and warm it over medium heat.

  6. Cook the onion and garlic, stirring for about 4 minutes, till just starting to soften. Add the chilli flakes and cook for another minute.
  7. Add the tuna and stir through till warmed.
  8. Add the lemon juice and remaining olive oil. Season with 1/4 tsp salt and pepper. Stir to combine everything into a wonderful 'sauce'. Do this over low heat. Cook for 2 minutes.
  9. Add the hot drained pasta to the skillet. Add about 2-3 tbsp of the pasta water to help thin everything into a smooth sauce with the pasta. Toss it all together to blend well.
  10. Add half of the breadcrumb mixture and toss again.
  11. Place onto a platter and scatter the remaining breadcrumb mixture evenly over everything.
  12. Drizzle a little olive oil over everything, as well as some more cracked pepper, and serve.
  13. Have more lemon wedges and chilli flakes for those who would like to add a bit more oomph to their servings.

Recipe Notes

This dish was inspired by a dish by Katie Quinn Davies, her Crab, Lemon and Chilli Pepper Spaghetti.