The BBC Good Food logo
Tuna, caper and chilli spaghetti served on a plate

Tuna, caper & chilli spaghetti

A star rating of 4.8 out of 5.21 ratingsRate
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Throw together tuna, capers and rocket with garlic, chilli and spaghetti to make this easy and healthy supper. It takes just 25 minutes to make

  • Healthy
Nutrition: Per serving
low inkcal409
low infat9g


  • 150g spaghetti or linguine
  • 1 tbsp olive oil
  • 1 garlic clove, sliced
  • 1 red chilli, deseeded and finely chopped, plus extra to serve (optional)
  • 1 tbsp drained capers
  • small bunch of parsley, finely chopped (stalks included)
  • 145g tuna in spring water, drained
  • 90g rocket or baby spinach leaves
  • ½ lemon, juiced


  • STEP 1

    Cook the spaghetti for 9-11 mins in a large pan of well-salted water until al dente.

  • STEP 2

    Heat the oil in a wide frying pan over a very low heat, and gently cook the garlic and chilli to infuse the oil. Remove from the heat if the garlic is turning past light golden, as this will make it bitter.

  • STEP 3

    Drain the pasta, keeping a cupful of the cooking water, and tip the spaghetti into the frying pan. Toss the pasta in the oil over a low heat, adding a little of the pasta water to emulsify into a sauce that coats the pasta, then fold in the capers, parsley, tuna and some seasoning. Don’t stir too vigorously – you want to keep larger chunks of tuna. Toss the rocket and lemon juice through the spaghetti, and serve with extra chilli scattered over, if you like.

Goes well with

Recipe from Good Food magazine, Christmas 2020


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.21 ratings

Sponsored content