Fusilli with fresh tuna, olives and tomatoes

Fusilli with fresh tuna, olives and tomatoes


1 person made this

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

alida Kent, England, UK

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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