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Italian tuna calamota olives oregano lemon zest freshly ground pepper extra-virgin olive oil spaghetti tomato lemon wedges
Viewed: 55 - Published at: 3 years agoIngredients
- 2 (6 1/8 oz.) cans Italian tuna (in olive oil), drained
- 1/2 c. calamota olives (pitted), slivered
- 3 Tbsp. chopped fresh oregano leaves
- 1 1/2 tsp. grated lemon zest
- 1/4 tsp. freshly ground pepper
- 2 Tbsp. extra virgin olive oil
- 1 lb. spaghetti
- 1 large tomato, cored, seeded and diced
- lemon wedges
Method
- In a serving bowl, mix tuna, olives, oregano, lemon zest, pepper and olive oil, leaving tuna in large chunks.
- Cook pasta as label directs until al dente.
- Add 1/3 cup pasta water to tuna mixture.
- Mix gently. Drain pasta and add.
- Toss.
- Sprinkle with tomato.
- Serve with lemon.
- Makes 6 servings.
