Spaghetti with tuna

Ingredients

• 350 gspaghetti
• 160 gtuna in oil
• to tastegrated Parmesan
• 1 clovegarlic
• 2 tablespoonsextra-virgin olive oil
• to tastechopped parsley
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Gently fry garlic

   Warm 2 tablespoons of olive oil in a frying pan and fry the garlic, cut into large pieces, for a few minutes.

2. 2

   Add the tuna

   Drain the tuna, add it to the pan without its oil, and break it into smaller pieces.

3. 3

   Toss with spaghetti

   Remove the garlic. Add the spaghetti, previously cooked in plenty of salted water and drained, to the pan.

4. 4

   Add Parmesan

   Stir in a little grated Parmesan.

5. 5

   Finish and serve

   Serve the tuna spaghetti with a scattering of chopped parsley.

What is spaghetti with tuna?

Spaghetti with tuna is a simple Italian pasta dish that combines pantry staples with a few fresh finishing touches. This version uses tuna in oil, briefly warmed with garlic, then tossed with cooked spaghetti and a little Parmesan.

The method keeps the tuna’s flavour prominent without building a complex sauce. Parsley and black pepper add a fresh, savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 470 calories, 24g protein, 66g carbs, 12g fat.

Most of the carbohydrates come from the spaghetti, while the tuna contributes protein and the olive oil and Parmesan provide much of the fat. Pair a serving with a generous portion of salad or vegetables to balance the plate.

Choose the key ingredients

Tuna: Drain away its packing oil before adding it to the pan, as the method specifies. The tuna will warm through as it is broken into pieces.

Parmesan: Add just a little, then taste before adding more. Its saltiness means the pasta water and final seasoning are worth checking together.

Handle the garlic gently

Large pieces: Cut the garlic into fairly large pieces so they can flavour the olive oil without disappearing into the dish. Remove them before tossing in the spaghetti, as directed.

Gentle heat: Fry the garlic for only a few minutes. Keep an eye on it so it flavours the oil without becoming too dark.

Cook and drain the pasta

Salted water: Cook the spaghetti in plenty of salted water, following the timing on its packet for the texture you prefer. The recipe does not specify a cooking time.

Drain well: Drain the spaghetti before adding it to the pan with the tuna. Toss it while warm so the ingredients are distributed through the strands.

Finish with herbs and seasoning

Parsley: Scatter chopped parsley over the pasta just before serving for a fresh, green finish.

Seasoning: Taste after adding the tuna and Parmesan, then adjust with salt and black pepper as needed.

What to serve alongside

A crisp green salad or simply dressed vegetables make an easy side and add freshness to the plate. Serve the spaghetti as soon as it is tossed, while it is hot.

Recipe notes & tips

• Cut the garlic into large pieces so it is easy to remove before serving.
• Drain the tuna well before adding it to the pan.
• Cook the spaghetti in plenty of salted water.
• Add Parmesan gradually, tasting as you go.
• Serve straight away, with parsley added at the end.

Variations

• Add lemon: Finish with a little lemon zest for a brighter flavour.
• Include capers: Stir in a few drained capers with the tuna for a briny note.
• Add chilli: Fry a pinch of chilli flakes in the oil with the garlic.
• Use wholemeal spaghetti: Swap in wholemeal pasta and cook it according to its packet instructions.
• Add tomatoes: Stir in chopped fresh tomatoes with the tuna and warm them through.

Common mistakes to avoid

• Burnt garlic: Fry it gently for a few minutes and remove it before adding the pasta.
• Oily tuna: Drain off its packing oil before it goes into the pan.
• Overcooked spaghetti: Check the packet timing and taste a strand before draining.
• Too much Parmesan: Add a little at a time, since it can make the dish saltier.
• Leaving the pasta to stand: Toss and serve it promptly while it is hot.

How to store

Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a pan or microwave until hot throughout; the pasta may be softer after storing.

Frequently asked questions