Dill Tuna and Olive Spaghetti

Prep Time5 min
Cook Time 15 min
Time to Table20 min

Spaghetti night just got better with this Tuna Spaghetti complete with Clover Leaf Dill and Lemon Flaked Tuna. This is the perfect weeknight meal the entire family can enjoy.

This recipe has been created by Chef Erica Karbelnik, Top Chef Canada’s season 9 winner!


1/4 cup (70 g) Breadcrumbs
2 tbsp (15 g) Butter
½ tsp (6 g) Salt, to season
½ (227 g) pack of Spaghetti
1/2 cup (50 g) Olive oil
1/2 tsp (6 g) Chilli flakes
2 (7 g) Garlic cloves
1 cup (100 g) Castelvetrano Olives, pitted and crushed
½ cup (30 g) Parmesan cheese, grated
1 can (80 g) Clover Leaf Flaked Light Tuna - Dill & Lemon
1/2 bunch (50 g) Dill, chopped
1 Lemon, for 1 tbsp zest
Toasted breadcrumbs
Lemon zest
1 tbsp (7.5 g) Parmesan Cheese


  1. Make your breadcrumbs. In a pan, melt butter and add your breadcrumbs. Season with salt and toast until golden brown.
  2. Place spaghetti in a pot of boiling, salted water and cook till al dente.
  3. While the spaghetti is cooking, start making your sauce.
  4. In a heavy saucepan, on medium heat, add in your olive oil.
  5. Then add in chilli flakes and garlic and lightly sweat.
  6. Add in the olives and turn off the heat.
  7. Remove the pasta from the water. Reserve 1/2 cup of pasta water.
  8. Add pasta to the sauce with the reserved pasta water and parmesan cheese.
  9. Turn the heat back on and toss to coat the pasta.
  10.  Add in the tuna and chopped dill.
  11.  Plate pasta and garnish with toasted breadcrumbs, lemon zest and Parmesan.

This recipe has been created by Chef Erica Karbelnik, Top Chef Canada’s season 9 winner!


per serving
% Daily
Fat29 g39%
Saturated Fat7 g
Trans Fat0.3 g
Saturated + Trans37%
Carbohydrate34 g
Fibre2 g7%
Sugars1 g1%
Protein11 g
Cholesterol25 mg
Sodium740 mg32%
Potassium175 mg4%
Calcium125 mg10%
Iron2.25 mg13%

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