Fast Recipes

Kale, lemon and tuna spaghetti

A quick spaghetti that's full of punchy and fresh flavours.

By Emma Knowles
  • Serves 4
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  • 400 gm dried spelt spaghetti (see note)
  • ½ small Spanish onion, very thinly sliced
  • 1 garlic clove, finely chopped
  • 1 small red chilli, finely chopped, or to taste
  • 1 tbsp red wine vinegar
  • 100 gm kale, torn into bite-sized pieces
  • 70 ml extra-virgin olive oil
  • Juice of 1 lemon, or to taste
  • 150 gm canned or jarred tuna in oil, drained
  • To serve: coarsely chopped flat-leaf parsley and oregano


  • 1
    Cook spaghetti in a large saucepan of salted boiling water until al dente (6-7 minutes), and drain, reserving 50ml cooking water.
  • 2
    Meanwhile, combine onion, garlic, chilli and vinegar in a bowl and stand to soften. Combine kale, oil and lemon juice in a bowl and rub with your hands until slightly wilted (2-3 minutes), then season to taste.
  • 3
    Toss onion mixture, kale mixture, tuna and herbs through hot pasta along with reserved cooking water, season to taste and serve hot.


Spelt spaghetti is available from select delicatessens.

  • undefined: Emma Knowles