Mediterranean Tuna Pasta
For anyone skeptical about canned tuna, this recipe is here to change your mind! Bursting with Mediterranean flavours like olives, capers, cherry tomatoes, and a hint of lemon, it’s seriously tasty, economical, and comes together in less than 30 minutes from start to finish. Perfect for a quick weeknight dinner or pre-game pasta.
Serves
3
Prep time
10 minutes
Cooking time
15 minutes
Ingredients
- 350g spaghetti
- 3 × 95g cans (285g total) Italian-style tuna in oil, drained (reserve the oil)
- 2 tbsp of reserved tuna oil
- 4 garlic cloves, minced
- 1/2 red onion, finely diced
- 3 anchovy fillets, chopped
- 1 punnet (200g) cherry tomatoes, halved
- 1/2 cup pitted Kalamata olives, halved
- 1/2 red chilli, sliced and deseeded
- 1 tbsp capers, drained
- 1 tsp lemon zest
- juice of 1/2 lemon
- One large handful of baby spinach leaves
- Salt and freshly cracked black pepper, to taste
- Fresh parsley, chopped (for garnish)
Directions
- Cook the pasta according to packet instructions until al dente. Reserve ½ cup of the cooking water, then drain.
- While the pasta cooks, heat the oil from the tuna cans in a large pan over medium heat.
- Add the onion, garlic, anchovies, and chilli. Cook for 2–3 minutes until the onion softens.
- Add the cherry tomatoes, olives and capers. Cook for 2–3 minutes, until the tomatoes start to soften.
- Add the cooked pasta to the pan along with the spinach. Toss everything together, adding about ⅓ cup of the reserved pasta water to loosen.
- Turn off the heat. Gently fold in the tuna, lemon zest, lemon juice, parsley, and a pinch of salt and pepper. Serve and enjoy.
Ingredients
- 350g spaghetti
- 3 × 95g cans (285g total) Italian-style tuna in oil, drained (reserve the oil)
- 2 tbsp of reserved tuna oil
- 4 garlic cloves, minced
- 1/2 red onion, finely diced
- 3 anchovy fillets, chopped
- 1 punnet (200g) cherry tomatoes, halved
- 1/2 cup pitted Kalamata olives, halved
- 1/2 red chilli, sliced and deseeded
- 1 tbsp capers, drained
- 1 tsp lemon zest
- juice of 1/2 lemon
- One large handful of baby spinach leaves
- Salt and freshly cracked black pepper, to taste
- Fresh parsley, chopped (for garnish)
Directions
- Cook the pasta according to packet instructions until al dente. Reserve ½ cup of the cooking water, then drain.
- While the pasta cooks, heat the oil from the tuna cans in a large pan over medium heat.
- Add the onion, garlic, anchovies, and chilli. Cook for 2–3 minutes until the onion softens.
- Add the cherry tomatoes, olives and capers. Cook for 2–3 minutes, until the tomatoes start to soften.
- Add the cooked pasta to the pan along with the spinach. Toss everything together, adding about ⅓ cup of the reserved pasta water to loosen.
- Turn off the heat. Gently fold in the tuna, lemon zest, lemon juice, parsley, and a pinch of salt and pepper. Serve and enjoy.
Helpful Tips
Storage
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Not ideal for freezing, as tuna and tomatoes can lose their texture.
Substitutions
- Pasta: Swap spaghetti for linguine or penne
- Protein: Use canned salmon or cooked prawns instead of tuna.
- Vegetables: Add zucchini and roasted capsicum
- Anchovies: Leave out if preferred, or replace with a little extra olive oil for richness.
Serving Suggestions
- Serve with a crisp green salad or garlic bread to round out the meal.
- Enjoy warm or as a cold pasta salad the next day.
Watch How to Make It
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