Spaghetti with Tuna and Lemon recipe | PCC Community Markets
Ingredients - Four 5-ounce cans solid albacore tuna, drained - 1/2 cup extra virgin olive oil - Zest of 2 lemons - 1 cup Castelvetrano, Cerignola, Picholine or
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Ingredients
- Four 5-ounce cans solid albacore tuna, drained
- 1/2 cup extra virgin olive oil
- Zest of 2 lemons
- 1 cup Castelvetrano, Cerignola, Picholine or any buttery green olives, pitted and cut into slivers
- 4 tablespoons capers
- 1/2 teaspoon gray salt
- 1 pound dried spaghetti or 1 1/2 pounds fresh
- 1/3 cup plus 1 tablespoon lemon juice, or to taste
- Fresh parsley and basil for garnish
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