Tuna and Lemon Pasta

Nicole Burnham 3

"Light and fresh. Perfect for a warm summer day."
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22 m servings 476 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 476 kcal
  • 24%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 62.9g
  • 20%
  • Protein:
  • 33.4 g
  • 67%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 727 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
  2. Transfer spaghetti to a large bowl; add flaked tuna, feta cheese, red onion, dill, red pepper flakes, lemon zest, and lemon juice to the bowl and toss.


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I enjoyed this! Added a teeney-tiny bit of olive oil...

Excellent. Bright, tasty, and quick. What's not to like?!

Reduce the lemon to achieve perfection.

I had tuna and pasta, I saw your post and tried it... It was really easy, light on the stomach and great tasting. Thank you for feeding me today =]

My family loved this dish. My wife, who doesn't, like tuna much, and my daughter who is a picky eater both had seconds. I added sweet red pepper for some crunch, left out the hot pepper flakes,...

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