Ingredients

• 1/2 teaspoon fine sea or table salt, more as needed
• 8 ounces long, thin pasta, such as bucatini, spaghetti or linguine
• 3 tablespoons extra-virgin olive oil, more for drizzling
• 4 scallions, thinly sliced, white and green parts separated
• 1 pound zucchini, trimmed, halved lengthwise and sliced into ½-inch-thick half-moons
• 3 garlic cloves, thinly sliced
• 3 tablespoons drained capers
• 1/2 to 3 teaspoons chile paste, such as gochujang, harissa, aji amarillo, sambal oelek or Sriracha, more to taste
• 1 cup roughly chopped fresh herbs, such as cilantro and mint
• 1 (5- or 6-ounce) can tuna, drained
• 2 teaspoons fresh lemon juice, more to taste

Directions

• 1. In a well-salted pot of boiling water, cook pasta according to package directions until al dente. Drain, saving ½ cup pasta water.
• 2. Meanwhile, in a large skillet, heat the oil over medium. Add scallion whites and cook until fragrant, about 1 minute. Add zucchini and ½ teaspoon salt, and cook until golden brown and tender, 7 to 12 minutes. Add garlic, capers and chile paste, and cook, 1 to 2 minutes, or until the garlic is fragrant. Taste and season with more salt if needed.
• 3. Add ½ cup pasta water, let it reduce until there is just a little left in the pan, 3 to 4 minutes, then add pasta and ½ cup herbs, and toss well to coat. Stir in tuna and lemon juice, tossing well. Taste and add more chile paste, lemon juice or salt as needed.
• 4. Serve, topped with remaining ½ cup herbs, scallion greens, and a drizzle of olive oil.

Nutrition