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Spaghetti with Tuna Lemon and Dill is a healthy and effortless 30-minute meal.


serves 4

Total time

0 minutes






  • ¾ lb spaghetti
  • 4 tbsp good quality extra virgin olive oil
  • juice and zest of 1 large lemon
  • 2 5-oz cans best quality tuna packed in water (I didn't quite use all of the second can, that's up to
  • large handful of fresh dill fronds (chopped)
  • ½ small red onion, peeled, halved, and thinly sliced
  • ½ cup Greek olives (pitted)
  • about 1/2 tsp red pepper flakes
  • freshly cracked black pepper


  1. Cook the pasta in lots of well salted boiling water according to the package directions until just al dente. As a general rule I taste the pasta a full 2 minutes before the cooking time on the package.
  2. Drain the pasta and toss with the rest of the ingredients. Add a little more oil if needed.
  3. Heat everything through, and enjoy!
  4. View the recipe instructions at The View From the Great Island

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