Ingredients
Scale
- 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)
Instructions
- Cook spaghetti in pot according to instructions. Drain spaghetti using colander and set aside.
- While spaghetti is cooking, make dressing: In small bowl, combine 2 tsp. olive oil with the lemon juice and oregano; stir until well combined.
- 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.
- Add spaghetti and dressing to pot. Using tongs, toss everything until well mixed. Garnish with feta and/or basil leaves, if desired.
Notes
- Suggested accompaniment: sautéed spinach or kale
- Suggested cooking tools: pot, colander, small bowl, knife, cutting board, tongs
- Prep Time: 5
- Cook Time: 20
- Category: Tuna