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Spaghetti with Tuna and Garlic

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Makes: 4 servings adjust
This is one of only a handful of ways I'll eat canned tuna. It makes a wonderfully light meal.



  • 14 ounces Canned Tuna

Step 1

Completely drain the liquid from the tuna and put in a small bowl. Add just enough milk to cover. This will take away some of the unpleasant "fishiness" so often found with canned tuna.


  • 14 cup Extra Virgin Olive Oil
  • 3 tablespoons Butter
  • 3 cloves Garlic, crushed

Step 2

Heat the oil and butter in a large skillet over medium heat until the butter melts and stops foaming. Add the garlic allow it to soften, about two minutes. Do not let it brown.


  • 34 cup White Wine
  • Ground Black Pepper, plenty of it, to taste
  • 1 tablespoon Dried Parsley Flakes
  • Salt, to taste
  • 2 tablespoons Lemon Juice

Step 3

Drain the milk off the tuna. Add the tuna to the skillet and stir it in. Add the wine and cook for about 3 minutes, stirring occasionally, to allow the alcohol to cook off. Add the lemon juice. Cook until a slightly think, fairly smooth sauce forms. Season liberally with the pepper and then stir in the parsley. Add salt and additional pepper as needed.


  • 34 pound Spaghetti, or linguine

Step 4

While the sauce is cooking, fill a pot with water (about 1 quart per serving) and bring to a boil. Add about 1 tablespoon of salt to the water and then add the pasta. Cook until 'al dente.'


  • Lemon Pepper Seasoning, to taste

Step 5

Drain most of the water from the pasta, toss with the sauce, and serve. Sprinkle with lemon pepper seasoning for an extra kick, if desired.
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