Fast Recipes

Tuna, zucchini and pea spaghetti

Emma Knowles recipe for fast tuna, zucchini and pea spaghetti.

By Emma Knowles
  • Serves 4
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Tuna, zucchini and pea spaghetti
The only cooking needed for this dish is the pasta and peas - the residual heat from the pasta wilts and warms the other ingredients. It's just as good served cold as hot, and makes excellent leftovers.


  • 400 gm spelt spaghetti (see note)
  • 200 gm frozen peas
  • 70 ml extra-virgin olive oil
  • 2 tsp red wine vinegar
  • Finely grated rind and juice of 1 lemon, or to taste
  • 1 long red chilli, thinly sliced
  • 1 small garlic clove, finely chopped
  • 2 zucchini, thinly sliced into rounds on a mandolin
  • 200 gm sashimi-grade tuna, thinly sliced
  • ¼ cup each coarsely chopped rocket and flat-leaf parsley


  • 1
    Cook pasta in a large saucepan of generously salted boiling water until al dente, adding peas in the last minute of cooking (7-8 minutes). Drain, reserving a little cooking water, and return to pan along with 2 tbsp cooking water. Add remaining ingredients, season to taste, toss to combine and serve warm or at room temperature scattered with herbs.