🗓 12/10/2020 👤 Yvonne Saier

Lemon tuna pasta

A quick pasta variation with few ingredients that you probably already have almost all at home.

Lemon tuna pasta


  • Wholemeal spaghetti: 220 g
  • Butter: 10 g
  • Red onion: 1 piece
  • Spring onions: 3 pieces
  • Garlic clove: 1 piece
  • tuna without oil: 0.5 tin
  • flat leaf parsley: 150 ml
  • vegetable broth: 150 ml
  • lemon: 1 piece
  • cream (30%): 150 ml
  • salt: 3 pinches
  • pepper: 3 pinches


Step 1

Cook the spaghetti according to the package instructions.

Step 2

Peel and dice onions and garlic.

Step 3

Wash spring onions and cut into rings. Roughly chop the parsley.

Step 4

Drain the tuna.

Step 5

Heat butter in a frying pan. Saute onions and spring onions until translucent. Add garlic and tuna. Sauté for 3 minutes. Add parsley. Season with salt and pepper.

Step 6

Deglaze with vegetable broth. Add the juice of half a lemon and cream. Let it heat up again, but do not boil.

Step 7

Add the cooked spaghetti to the pan and mix everything well. Season with salt, pepper and lemon juice.

Step 8

Serve on plates and sprinkle with a little grated lemon peel.

Matching products