Zesty tuna spaghetti

LFHW Scotland - Great Taste, No Waste
10 - 20 mins

There’s not many meals which come together as quickly as this light pasta dish. With a few simple ingredients - and a good kick of garlic - the flavours come together for a satisfying plate of food. Cover and refrigerate any leftovers - they can be enjoyed cold as a lunch or snack the next day. Don’t have scales for weighing your spaghetti? Simply use the hole in your spaghetti server per person for the perfect measure.

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2 tins tuna chunks in brine, drained
400g spaghetti
2 or 3 garlic cloves, minced
1 lemon, zest and juice
a little olive oil
salt & pepper
chilli flakes or herbs (optional)
Cook the pasta according to packet instructions. Drain (keeping about half a cup of the cooking water) and return the pasta to the cooking pot.
In a small frying pan, add 2 tbsp olive oil and add the garlic. Fry very gently for a minute, being careful not to let it burn.
Stir the garlic oil through the cooked pasta, add some of the cooking water and toss well to coat.
Add the lemon zest and lemon juice and toss through again.
Finally, flake the tuna over the dish, and season generously with black pepper (and a sprinkle of herbs or chilli flakes if you wish). Serve immediately.