Pasta with Fresh Tuna

We love making this pasta when the weather is warm and we can eat al fresco. It’s light, filling, simple, healthy—and like I always say, it truly feeds the soul.

It’s perfect for holidays or relaxed weekends when you don’t want to spend hours in the kitchen but still want to enjoy a fantastic meal.

This version is similar to the non-fresh one on the blog and can be made ahead too. Keep reading to discover this little miracle of a recipe!

Serves 4 adults

Prep Time: 30 min

Make ahead cook time: 12 min after prep

Ingredients:

(olive oil, salt and pepper)

• 400g fresh tuna, cut into small cubes (about 1–1.5 cm)

• 1 medium carrot, finely chopped

• 1 small onion, finely chopped

• 3 garlic cloves, thinly sliced

• 200ml white wine

• 2 x 400g cans of chopped tomatoes

• Zest of ½ unwaxed lemon

• 30 pitted olives, any colour or a mix

• A bunch of fresh parsley, chopped

• 450g short pasta (such as fusilli or penne)

• 1 knob of butter

Method:

1. Heat a generous drizzle of olive oil in a large pan over medium-high heat. Add the tuna cubes and sear for 2–3 minutes, just until lightly golden on the outside.

2. Reduce the heat slightly and add the chopped onion and carrot directly into the pan with the tuna. Cook for a couple of minutes, until the onion becomes translucent and the carrot begins to soften.

3. Add the sliced garlic and cook for another 1–2 minutes, stirring gently to avoid browning.

4. Pour in the white wine, raise the heat slightly, and let it simmer for 2 minutes to allow the alcohol to evaporate.

5. Add the chopped tomatoes, lemon zest, olives, and a handful of fresh parsley. Stir everything well, reduce to a gentle simmer, and cook for 15–20 minutes until the sauce thickens and the flavours come together.

6. Season with salt and pepper to taste.

7. Cook your favourite short pasta a few minutes less than what’s stated on the package for al dente—but double check for your ideal texture.

8. Drain the pasta, then return it to the pot with a knob of butter. Add the sauce to the pot and mix everything together gently until the pasta is well coated and glossy.

9. Serve immediately, topped with a little fresh parsley and a crack of fresh black pepper for extra flavour.

   
   

Serving Tips:

Drizzle with a bit of olive oil for extra richness. And of course, a few chili flakes (Peperoncino) add a wonderful touch of heat!

Make-Ahead Meals Steps:

Cook the recipe up to step 6, then allow the sauce to cool slightly before storing it in the fridge.

When you're ready to eat, simply reheat the sauce gently while the pasta cooks (continue from step 7).Dinner is on the table in no time—with all the flavour, none of the stress!

Tips & Tricks:

• I often keep fresh tuna frozen in the freezer. When defrosting, I let it sit out for a couple of hours and cube it while still slightly firm—you’ll get much neater, cleaner cubes that way (if that’s your thing!).

• You can absolutely use frozen chopped onion and garlic for this recipe to save time.

• Frozen parsley works well for the sauce too—just save the fresh stuff for garnish to keep that bright, herby finish.

Looking forward to read your coments on this recipe!

Happy Cooking!