Photo by Joseph De Leo, Food Styling by Kat Boytsova
This fresh take on tuna pasta salad is just as good warm as it is straight out of the refrigerator.
Recipe information
Yield
6 servings
Ingredients
1 pint cherry tomatoes (preferably Sun Gold), halved
6 ounces olive oil-packed Italian or Spanish tuna, drained
1/2 cup black olives, pitted, torn (about 2 ounces)
1/2 cup chopped fresh parsley
1 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus more to taste
1 teaspoon kosher salt, plus more to taste
1 pound thin spaghetti
1 tablespoon fresh lemon juice
Preparation
Step 1
Combine tomatoes, tuna, olives, parsley, pepper, 3 Tbsp. oil, and 1 tsp. salt in a large bowl.
Step 2
Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and add to tomato mixture. Stir vigorously and add more oil as needed to fully coat. Season with salt.
Step 3
Transfer pasta to a serving bowl or platter. Drizzle with lemon juice and serve.
Recipe notes
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