Pasta Tuna

Pasta tuna is a go-to meal in our household—light yet satisfying, thanks to its tomato-based sauce and protein-rich fish. It’s nutritious, made with wholesome ingredients, and filling enough to satisfy even the biggest appetite after a hectic day.

I have two versions of this dish: one made with fresh tuna (you can find the link at the bottom of the page) and this one, which is perfect for no-grocery-run days since it can be made entirely with pantry and freezer staples I always recommend keeping on hand.

This pasta sauce can also be made ahead, stored in the fridge, and simply reheated while the pasta cooks—a quick and stress-free meal whenever you need it!

Serves 3 adults or 2 adults and 2 small children.

Make ahead cook time: 12 min after prep

Ingredients:

(olive oil, salt and pepper)

• 6 tablespoons frozen chopped onion

• 1 tablespoon frozen chopped garlic

• 2 x 200g cans of tuna steak in brine or spring water, drained (total drained weight: approx. 300g)

• 200ml white wine

• 75g canned corn

• 2 x 400g cans of chopped tomatoes

• 20 pitted olives (black, green, or mixed)

• 2 tablespoons frozen parsley

• 400g fusilli pasta

  
  

Method:

1. If making the sauce for later, skip boiling the pasta water. Otherwise, bring a large pot of water to a boil for the pasta.

2. Heat a little oil in a large frying pan and sauté the onion for a few minutes until translucent.

3. Add the garlic and cook for about a minute before adding the tuna. Stir and let it cook for a couple of minutes.

4. Pour in the white wine, increase the heat, and allow it to evaporate slightly.

5. Add the corn, chopped tomatoes, olives, and parsley, then season with salt and pepper. Stir everything together.

6. Once the sauce starts bubbling, reduce to a gentle simmer and cook for 10 minutes.

7. If cooking pasta now, add it to the boiling water and cook for 2 minutes less than the package instructions for al dente (but double-check for the perfect texture). If not, store the sauce in the fridge, ready to reheat when needed.

8. Drain the pasta, then add it to the sauce. Stir everything together until well combined, then serve.

Serving Tips:

Drizzle with a bit of olive oil for extra richness.

Finish with a sprinkle of freshly coarse-ground black pepper for added depth of flavor.

And of course, a few chili flakes (Peperoncino) add a wonderful touch of heat!

Tips & Tricks:

This ragù freezes beautifully! Why not make double the batch and freeze half for another day? When ready to use, defrost thoroughly and reheat in a pan. If the consistency is too dry, add 100ml of water and stir, or mix in half a 400g can of chopped tomatoes with a pinch of salt.

For an extra fresh twist, when you're not just returning from a trip and have fresh produce available, add grated rind of half a lemon at Step 5 and garnish with freshly chopped parsley before serving.

Happy Cooking!