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Mediterranean Tuna and Pasta

  • Total Time: 25 minutes
  • Yield: 4 servings 1x


  • 8 oz. whole-wheat spaghetti
  • 4 tsp. olive oil, divided
  • Juice of 1 lemon
  • ¼ tsp. dried oregano
  • 1 cup cherry tomatoes, halved
  • ½ cup pitted Kalamata olives, halved
  • 2 garlic cloves, minced
  • ¼ cup capers, drained
  • 2 (4 oz.) cans or pouches albacore or light tuna, drained
  • 4 oz. feta cheese (optional)
  • Fresh basil leaves (optional)


  1. Cook spaghetti in pot according to instructions. Drain spaghetti using colander and set aside.
  2. While spaghetti is cooking, make dressing: In small bowl, combine 2 tsp. olive oil with the lemon juice and oregano; stir until well combined.
  3. After removing spaghetti from pot, add 2 tsp. olive oil plus the tomatoes, garlic, olives and capers to the empty pot; cook for about 2-3 minutes over medium heat. Add tuna to pot; cook for another 2 minutes.
  4. Add spaghetti and dressing to pot. Using tongs, toss everything until well mixed. Garnish with feta and/or basil leaves, if desired.


  • Suggested accompaniment: sautéed spinach or kale
  • Suggested cooking tools: pot, colander, small bowl, knife, cutting board, tongs
  • Author: Dish on Fish
  • Prep Time: 5
  • Cook Time: 20
  • Category: Tuna