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Pasta with Tuna Sauce

A lot of my recipes are inspired by older cookbooks, and then I tweak the recipe to suit my diet and personal taste.  If you have an open mind you can discover a lot of new favorites.  This one intrigued me.  Tuna with tomato sauce?  I wasn’t sure if I was going to like it, but we had all the ingredients here at home and that meant I wouldn’t have to schlep to the store.  Turns out I LOVE it and have made it a couple of times since I discovered it in January 2022.  I used canned tuna the first two times, of course, because I live in Vermont and don’t normally stock fresh tuna.  It was delicious anyway, if just a bit salty.  As an added bonus, this meal is quick to make.  From cutting board, to stove, to table in about a half an hour.

The Stuff You Need:

serves 2

*Gluten free pasta of your choice, 2 ounces dry Spaghetti or 1/2 cup other pasta per person.

6 ounce filet of fresh Tuna -or- 5 ounce canned Tuna in oil, drained

a few Tablespoons Vegetable oil or My Blue Kitchen Marrakesh oil

2 Tablespoons diced Red Onion

2 Roma tomatoes, de-seeded and diced

1 clove Garlic

1/4 teaspoon Red Pepper Flake

1 to 2 teaspoon Capers (optional)

Garnish:  chopped fresh Parsley and grated Parmesan cheese


Here's How It's Done:

  1. Bring a large pot of salted water to a boil and cook pasta until al dente.
  2. If using fresh Tuna, dice the filet.  Heat a pan to med-high, add room-temp oil and then the tuna.  Brown and set aside.  If using canned Tuna, drain the oil and liquid off very well.
  3. Sautee the onions until soft, then add the tomato, garlic, and pepper flake.  Continue to cook until reduced.  If you sauce gets a little too dry, add chicken stock, dry white wine, or pasta water.
  4. Add Tuna and Capers to the mix.  Taste.  Add salt only if needed.
  5. Drain your pasta and plate, spoon sauce over pasta, garnish and serve.


*This is my favorite gluten free pasta brand.  It’s relatively easy to find on store shelves, even in Vermont.

This sauce is great on pasta but there are other options.  I would try it over quinoa or lentils as well.

This is my favorite gluten free pasta brand.  It’s relatively easy to find on store shelves, even in Vermont.

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