Whole Wheat Spaghetti with Tuna

Makes 4 servings as a main course, 6 servings as a first course.

This dish is extremely convenient to put together at the last-minute because all of the ingredients are generally in everyone’s pantry.  Except for boiling the pasta, there is no cooking required.  A slightly different version of this recipe first appeared in my cookbook, Helen Nash’s New Kosher Cuisine.  


  • 1 pound imported whole wheat spaghetti


  • 3 garlic cloves
  • 12 ounce can tuna packed in water, drained, separated into chunks
  • 4 tablespoons extra-virgin olive oil
  • Grated zest of 1 lemon
  • 4 tablespoons fresh lemon juice, approx
  • 1 cup tightly packed flat leaf parsley, finely chopped
  • Kosher salt
  • Freshly ground black pepper


  1. Coarsely chop the garlic cloves on a cutting board. Sprinkle over with 1 teaspoon kosher salt and using the blade of a knife crush them into a paste. Place in a large bowl adding tuna, olive oil, lemon zest, lemon juice and parsley.  
  2. Bring 5 quarts of water to a rolling boil in a large covered pot. Add 2 tablespoons salt and all the pasta at once and stir. Boil briskly, uncovered for 7-8 minutes, or until pasta is al dente. Drain well in a colander and toss with the sauce.
  3. Season to taste with lemon juice, salt and pepper. Serve at room temperature.


Leftover pasta will require extra seasoning. The lemon juice gets absorbed very quickly into the pasta.