Made this last month actually, for my kids after school lunch. They came home from school, surprised and very happy to see their lunch for the day, spaghetti is one of their very favourite, they do not seem to get tired of eating spaghetti every so often! Found this recipe from the wonderful Martha Stewart's website, what can I say, this is a winner alright, even I enjoyed it!
The recipe calls for tuna chunks in water, but I have always prefer tuna chunks in oil, so I have used that instead. And the delicious part is the breadcrumbs. I used two slices of homemade whole wheat bread that I have in my freezer to make the breadcrumbs. Very nice. The breadcrumbs adds a wonderful taste to this spaghetti dish.
I like all the other ingredients that are used. Instead of Kalamata olives, which are very expensive, I use the regular olives which I think is good enough for this meal. Do not omit the lemon zest, it makes the dish smells incredibly nice and goes well with the tuna. I only use less than 2 tablespoons of the lemon juice, adjust to your liking. And I love the parsley, I added more parlsey to my plate. I have some yellow cherry tomatoes, and added that as well. Of course, make sure the dish is well seasoned with salt and black pepper. We love lots of black pepper.
This is one delicious and satisfying lunch!
I'm linking this post to Cook Like A Star, where the featured chef for this month is Martha Stewart, an event organized by Zoe of Bake from Happy Kids and co-hosted together with Baby Sumo from Eat Your Heart Out and Riceball from Riceball Eats.
I'm also sharing this with :
Recipe Box hosted by Bizzy Bakes
Full Plate Thursday hosted by Miz Helen's Country Cottage
See Ya In The Gumbo hosted by Ms. enPlace
Spaghetti with Tuna, Lemon and Breadcrumbs
(adapted from marthastewart.com)
coarse salt and ground pepper
2 slices whole-wheat sandwich bread
1 tablespoon plus 1 teaspoon olive oil
3/4 pound spaghetti
1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh lemon juice
1/2 cup chopped fresh parsley
3 tablespoons slivered Kalamata olives
2 cans (6 ounces each) chunk light tuna in water, drained
- Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Meanwhile, in a food processor, pulse bead and 1 teaspoon oil until coarse crumbs form. Spread on a rimmed baking sheet, season with salt and pepper. Bake until golden, tossing occasionally, 6 to 8 minutes.
- Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water, drain pasta, and return to pot. Add lemon zest and juice, parsley, olives and 1 tablespoon oil, toss, adding enough pasta water to coat. Add tuna; toss gently. Serve sprinkled with breadcrumbs.