Recipe by ratherbeswimmin

By the owners of Al Forno Restaurant, Providence, RI

Ingredients Nutrition


  1. Whisk the lemon juice and olive oil together in a mixing bowl; stir in the tuna, dried and fresh oregano, hot pepper, capers, olives, and parsley.
  2. Add the potatoes and toss to combine; set aside.
  3. Bring a big pot of water to a boil (for the pasta); generously salt the water and drop in the pasta.
  4. Cook, stirring often, until al dente; drain the spaghetti, reserving a scant cup of cooking water.
  5. Toss the spaghetti in a large, warmed bowl with 1-2 tablespoons olive oil.
  6. Add enough pasta water, a tablespoon at a time, to moisten and coat the spaghetti.
  7. Add the potato-tuna mixture and toss well.
  8. Serve right away in warmed bowls.
  9. Pass lemon wedges at the table to spritz more juice over the spaghetti, if desired.

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