Fusilli with fresh tuna, olives and tomatoes

    30 min

    A light and tasty dish, very Mediterranean style, with capers, black olives, fresh tuna and fresh tomatoes.

    Kent, England, UK
    2 people made this

    Serves: 3 

    • 300g fusilli pasta
    • 4 tablespoons olive oil
    • 1 onion, finely chopped
    • 3 branches of thyme, chopped
    • 6 cherry tomatoes, chopped
    • 1 tablespoon capers
    • a handful black olives
    • salt and pepper
    • 1 fresh tuna steak, chopped into small pieces
    • 1 teaspoon Worcestershire sauce

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Bring a pot of salted water to the boil and cook the fusilli until tender with a bite at the centre, about 8 minutes; drain.
    2. Meanwhile, heat 2 tablespoons of the olive oil in a frying pan and fry the onion with the thyme until the onion is translucent.
    3. Add the chopped tomatoes, capers and olives, a pinch of salt and pepper and cook for 5 minutes. Add the tuna, Worcestershire sauce and the remaining 2 tablespoons of olive oil and cook for another 3 minutes.
    4. Add the sauce to the pasta, stirring it well in.

    See it on my blog

    My Little Italian Kitchen

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