Total Time
Prep 5 mins
Cook 10 mins

ZWT 6. I adapted this recipe from a hot dish in The Little Noodle Cookbook by Patrica Stapley. I like it better cold. The original recipe called for water-packed chunk tuna, but I like to use tuna in olive oil. If you use olive oil packed tuna, you don't drain the can and you can omit 1 tbsp of olive oil from the recipe.

Ingredients Nutrition


  1. Cook pasta to al dente stage. Drain and reserve.
  2. Mix juice of one lemon with olive oil, capers, olives, onion, garlic and tuna.
  3. Mix pasta with tuna mixture.
  4. Season with salt and pepper to taste.
  5. If you are using the feta or hard cooked egg, sprinkle over pasta mixture.
  6. Slice the other lemon into thin wedges and arrange around the sides of the pasta.
  7. Sprinkle parsley on top to serve.
Most Helpful

This was fast, delicious and fresh-tasting and exactly what we wanted on a very hot day.

evelyn/athens July 18, 2013

I loved this dish! This was a great way to eat tuna other than mixing it with mayo. I felt like I was eating a fancy salad at the Country Club! I do think this would be great for a luncheon with the girls! A unique dish which you would get rave reviews from your girlfriends! I loved all of the ingredients. IMO, a good olive oil should be used instead of the store brand! I like capers but I think I will use less next time. Great dish Pesto Lover! Made for ZWT9 Gourmet Goddesses July 2013.

Ck2plz July 18, 2013

this was cool and fresh and lemony .it was a pantry dish for me used the tuna oil it boosts the flavor,easy dish.zwt9

Dienia B. July 17, 2013