Spaghetti with fresh tuna, tomato and olives

    20 min

    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.

    34 people made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating: