Spaghetti with fresh tuna, tomato and olives

Spaghetti with fresh tuna, tomato and olives


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About this recipe: 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.


Serves: 4 

  • 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)

Prep:10min  ›  Cook:10min  ›  Ready in:20min 

  1. 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.
  2. 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.
  3. Serve straight away with remaining fresh parsley on top.

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