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.
30 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)
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.