Tuna & Walnut Spaghetti

April 9 2020

This weeks new recipe is this delicious quick and easy spaghetti with tuna, lemon zest, chilli flakes, and walnuts, topped with fresh parsley and Parmigiano-Reggiano. Yum!

I'll be cooking this recipe LIVE on Instagram and I'd love to have you join me + cook along! Thursday, April 9th 2020 - 6PM AEST (10AM CEST). I'll also post the live video here after the stream.

For a vegetarian version or if you don't have tuna you could use a drained can of cannelloni/butter beans instead. You could also use basil, or a combination of parsley & basil, or if you don't have any herbs rocket (arugula) or baby spinach will also work.

This recipe serves 2-3 but simply double the quantities to serve 4-5.

Enjoy the recipe and please let me know if you have any questions.




Tuna & Walnut Spaghetti Recipe  |  Gather & Feast

Tuna & Walnut Spaghetti Recipe  |  Gather & Feast


20 minutes
2-3 (double the quantities to serve 4-5)
  • ½ cup walnuts, roughly chopped (you could also use almonds or pecans, or whatever you have available)⠀
  • 1 large fresh clove garlic, finely grated or crushed
  • Pinch of dried chili flakes, to your taste
  • Extra virgin olive oil
  • 1 x 185g tin of tuna in olive oil, drained
  • Zest of 1 lemon
  • ½ cup finely chopped parsley, including the stalks (you could also use basil, or a combination of parsley and basil, or if you don't have any herbs rocket (arugula) or baby spinach)
  • 20g freshly grated Parmigiano Reggiano, plus extra for serving
  • 250g Barilla Spaghetti No5 (half a packet)
  • Salt and freshly ground black pepper


  1. Place a large pot of water on to boil. Once the water has boiled add 1 tbs salt and the spaghetti.
  2. Cook the spaghetti for 8 minutes.
  3. Reserve some of the pasta water then remove from the heat immediately and drain. 
  4. While the spaghetti is cooking place a large saucepan on medium heat.
  5. Add the walnuts to the dry pan and toast for roughly 2 minutes until the walnuts are lightly golden and fragrant.
  6. Remove the pan from the heat and turn the heat down to low.
  7. Add 1-2 tbs olive oil to the pan with the walnuts then add the chili flakes and garlic.
  8. Place the pan back onto the heat and sauté over low heat for a minute or two.
  9. Remove the pan from the heat and add the tuna, parsley, and lemon zest.
  10. Add the drained spaghetti directly to the pan (don't place it back onto the heat).
  11. Stir the sauce into the spaghetti.
  12. Add the Parmigiano-Reggiano and 1-2 tbs of the reserved pasta water, then stir well to combine.
  13. Add extra pasta water as needed.
  14. Add salt and pepper to taste.
  15. Serve with freshly grated Parmigiano-Reggiano. Enjoy!

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