Fresh tuna is a delicious addition to pasta sauce. The secret is in the cooking time - it only takes a few minutes to cook. If you leave it simmering for too long, the tuna will get tough and will lose its distinctive flavour.
4 people made this
400g spaghetti or linguine pasta
1 tablespoon extra virgin olive oil
1 whole clove garlic, slightly crushed
1 tablespoon freshly chopped parsley, divided
200g tomato passata or plum tomatoes, crushed
200g fresh tuna fillet, cut in 1cm cubes
2 tablespoons black olives, chopped
1 tablespoon capers
salt and pepper, to taste
1 pinch dried chilli flakes (optional)
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Method Prep:10min › Cook:10min › Ready in:20min
Cook spaghetti according to packet directions until "al dente", or still has a bit of a bite. Drain, reserving about 2 ladles of cooking liquid.
Heat oil in a frying pan over medium-low heat; add garlic clove and 1/2 of the chopped parsley and cook for 1 minute. Stir in tomato passata and simmer for 5 to 7 minutes. Add fresh tuna, olives and capers; stir well and cook for just a few minutes. Remove and discard garlic clove; season to taste with with salt, pepper and chilli flakes. Add spaghetti and finish cooking over medium heat for no longer than 1 minute, adding the reserved cooking water, a bit at the time, to keep the sauce moist.
Serve straight away with remaining fresh parsley on top.