Tuna Pasta

Ingredients

• 200 g (7 oz)fusilli pasta (spirals), or penne
• 1 tablespoonolive oil
• 1 tablespoonbutter, or clarified butter
• 1 teaspoonItalian seasoning
• 1 mediumonion
• 3 clovesgarlic
• 1 can (400 g / 14 oz)crushed tomatoes, or the same amount of tomato passata
• 120 ml (½ cup)chicken stock, vegetable stock or water
• 1 can (140 g / 5 oz)tuna, preferably tuna in olive oil
• 14green olives, or black or Kalamata olives
• 1 teaspoon, optionallemon juice
• To tastesalt and pepper
• To tastegrated Parmesan
• To tastechopped parsley

Instructions

1. 1

   Cook the pasta

   Cook the pasta until al dente, so it still has a little bite.

2. 2

   Prepare the aromatics

   Dice the onion and finely chop the garlic.

3. 3

   Heat the fats

   Warm the olive oil and butter in a large pan.

4. 4

   Soften the onion

   Cook the onion over medium-low heat for about 6 minutes, until translucent. Add the garlic and Italian seasoning, then cook for 1 minute, stirring.

5. 5

   Prepare the tuna

   Drain the tuna through a sieve and halve the olives or cut them into three pieces.

6. 6

   Simmer the sauce

   Add the tomatoes, stock, tuna and olives to the pan. Cook over medium heat for about 10 minutes, stirring from time to time.

7. 7

   Season the sauce

   Season to taste with salt and pepper, adding a little lemon juice if you like.

8. 8

   Toss and serve

   Toss the sauce with the cooked pasta. Serve with grated Parmesan and chopped parsley.

9. 9

   Enjoy

   Enjoy the pasta while it is freshly served.

What is tuna pasta?

Tuna pasta is a practical combination of pasta, tinned tuna and a sauce, with versions made in many home kitchens. This American-style recipe takes a tomato-based route, adding olives for a salty, savoury contrast.

The short simmer gives the tomatoes time to mingle with the tuna and seasonings, while the pasta makes the dish a filling one-pan finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 708 calories, 0g protein, 0g carbs, 0g fat.

The pasta supplies most of the carbohydrates, while olive oil and butter contribute much of the fat. Tuna provides protein, with smaller contributions from the pasta and Parmesan; serve the dish with a green salad or vegetables for extra variety on the plate.

Build flavour from the base

Onion: cooking it gently for about 6 minutes softens its flavour without rushing the garlic, which goes in later.

Garlic and seasoning: a minute of stirring in the pan releases their aromas before the tomatoes and stock are added.

Keep the pasta al dente

Pasta: cook the fusilli until it still has a slight bite, as directed, before tossing it with the sauce. Spirals catch bits of tuna and olive; penne is an easy alternative.

Timing: the pasta and sauce can be prepared in parallel if you keep an eye on both. Toss them together once the sauce has simmered for about 10 minutes.

Choose your tuna and olives

Tuna: the recipe suggests tuna in olive oil, drained through a sieve before it goes into the sauce. Fold it in with the tomatoes and stock so it warms through during the simmer.

Olives: green olives bring a briny edge, while black or Kalamata olives can be used instead. Cutting them in halves or thirds spreads their flavour through the dish.

Check the sauce before serving

Texture: after about 10 minutes over medium heat, the sauce should be hot and combined. Stir from time to time as it cooks.

Seasoning: taste the sauce before adding salt, since the tuna and olives can already contribute savoury, salty notes. Lemon juice is optional and can add a brighter finish.

Finish and serve

Toss the cooked pasta with the sauce, then add grated Parmesan and chopped parsley to serve. These toppings bring a savoury finish and fresh herbal note.

Serve it on its own or alongside a simple green salad or cooked vegetables for a more rounded plate.

Recipe notes & tips

• Dice the onion and chop the garlic before heating the pan so they are ready to add in sequence.
• Drain the tuna through a sieve before adding it to the sauce.
• Cut the olives into halves or thirds so they are distributed through the pasta.
• Stir the sauce from time to time during its 10-minute simmer.
• Taste the sauce before adding salt, then add lemon juice only if you want it.
• Grate the Parmesan and chop the parsley shortly before serving.

Variations

• Swap the pasta: use penne instead of fusilli.
• Change the olives: choose black or Kalamata olives in place of green ones.
• Use passata: replace the crushed tomatoes with the same amount of tomato passata.
• Change the stock: use vegetable stock or water instead of chicken stock.
• Add lemon: stir in the optional lemon juice to give the sauce a brighter finish.

Common mistakes to avoid

• Overcooking the pasta: cook it al dente so it retains a little bite when tossed with the sauce.
• Adding the garlic too early: cook the onion first, then add the garlic and seasoning for the final minute of that stage.
• Skipping the tuna draining: use a sieve to drain it before adding it to the pan.
• Forgetting to stir the sauce: stir from time to time as it simmers for about 10 minutes.
• Salting without tasting: check the sauce first, since the tuna and olives are already savoury.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan or microwave until piping hot, stirring as needed; add a small splash of water if the pasta seems dry.

Frequently asked questions