This Tuna Spaghetti is an AMAZING way to use canned tuna for a rich, flavour-packed dinner. The easy tomato sauce has a hint of chilli, plus garlic and olives for a Mediterranean feel. It’s all finished of with pecorino and baby salad leaves.
One of my favourite Springtime dinners.
When I was very young, I was a bit of a fussy eater. I even found spaghetti bolognese too much! So, my mum used to make me an unusual concoction of spaghetti, tuna, tomato ketchup, and cheese.
It sounds kind of weird now and not something I would enjoy eating but the thought of that dish still brings me comfort. This is my grown-up version, which I’ve adapted over the years. It makes me smile whenever I eat it.
Table of Contents
📋 Ingredients
📺 Watch how to make it
***Full recipe with detailed steps in the recipe card at the end of this post***
- Cook the pasta as per the packet instructions. Meanwhile, cook the onions in a frying pan until softened.
- Add in the garlic and seasonings and stir together. Then, stir in the tinned tomatoes and sugar, and simmer until slightly reduced.
- Stir in the tuna and olives, and cook for 4-5 minutes, whilst continuously stirring gently as to not mash up the tuna.
- Toss in the spaghetti and a few splashes of the reserved pasta water.
- Serve topped with grated Pecorino, salad leaves, a drizzle of olive oil, and black pepper.
Pro Tip
Swap out the spaghetti with your favourite pasta shape. I sometimes like to use farfalle or pasta shells.
It’s ready and on the table in only 30 minutes!
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Pin It🍽️ What to serve it with
- I like to serve this alongside a Butter Lettuce Salad or a Simple Green Salad.
- Also serve it with a large hunk of Artisan Bread to mop up any extra sauce.
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This Tuna Spaghetti recipe first appeared in this book!
Quick & Easy contains 90 recipes that can be made in 30 minutes or less!
I love that tangy tomato sauce with the zingy olives and creamy Pecorino!
🍲 More fantastic fish/seafood pasta recipes
? Frequently Asked Questions
This recipe tastes at its best when eaten right away, so I wouldn’t recommend making this one ahead.
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Tuna Spaghetti in Tomato Sauce
Ingredients
- 300 g (10.5 oz) spaghetti
- 2 tbsp extra virgin olive oil
- 1 onion peeled and finely diced
- 2 garlic cloves peeled and minced
- ¼ tsp salt
- ¼ tsp ground black pepper plus extra to serve
- ½ tsp dried chilli (red pepper) flakes
- 2 x 400 g (2 x 14 oz) tins finely chopped tomatoes
- 1 tsp sugar
- 2 x 145 g (2 x 5 oz) cans tuna in olive oil drained and flaked
- 100 g (3.5 oz) mixed olives drained, pitted, and sliced in half
To Serve:
- 50 g (1/2 packed cup) grated Pecorino cheese or parmesan
- 30 g (1 packed cup) baby salad leaves
- 1 tbsp extra virgin olive oil
Instructions
- Cook the pasta in boiling, salted water, as per the packet instructions (ideally until al dente). Once cooked, drain, reserving 1/2 cup of the cooking water.300 g (10.5 oz) spaghetti
- Meanwhile, heat the oil in a large pan (skillet), over a medium-high heat until hot. Add the onion and cook for 5 minutes, stirring often, until softened.2 tbsp extra virgin olive oil, 1 onion
- Add the garlic, salt, pepper, and chilli flakes and stir together for a further minute.2 garlic cloves, 1/4 tsp salt, 1/4 tsp ground black pepper, 1/2 tsp dried chilli (red pepper) flakes
- Add the tinned tomatoes and sugar, stir and bring to the boil. Simmer for 4-5 minutes until slightly reduced.2 x 400 g (2 x 14 oz) tins finely chopped tomatoes, 1 tsp sugar
- Add the tuna and olives. Stir together and cook for a further 4-5 minutes, stirring gently (so as to not mush up the tuna) a few times during cooking, until the tuna is warmed through.2 x 145 g (2 x 5 oz) cans tuna in olive oil, 100 g (3.5 oz) mixed olives
- Add the cooked spaghetti and toss together. Add in splashes of the pasta cooking water if you want to loosen up the sauce further.
- Divide between bowls and top with grated Pecorino, salad leaves, a drizzle of extra virgin olive oil and a sprinkling of pepper before serving.50 g (1/2 packed cup) grated Pecorino cheese, 30 g (1 packed cup) baby salad leaves, 1 tbsp extra virgin olive oil
Video
Notes
Ingredient swaps
- Swap the spaghetti for linguine, fettuccine or your favourite pasta shapes.
- Add chopped anchovies and/or capers for a bit of umami tanginess.
Nutritional information is approximate per serving (this recipe serves 4) not including serving suggestions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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