Tuna Sauce for Pasta
Tuna sauce for pasta is a rescue dinner that tastes better than the ingredients suggest. A soft base of onion and garlic, a tin of tomatoes and a spoonful of tomato puree simmer into a thick red sauce, and the tuna goes in at the very end so it stays in flakes instead of turning dry. Toss it with spaghetti and you have a dinner for four in about half an hour.
- Total
- 30 min
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
- Per serving
- 430kcal
Getting the sauce right
A good tuna sauce for pasta depends on timing. Tinned tuna is already cooked, so the sauce should be finished before the fish goes in. Let the tomatoes reduce until a spoon drawn across the pan leaves a trail, then fold in the tuna gently. Keep a mug of the pasta cooking water to loosen the sauce at the end: its starch helps the sauce coat the strands without adding cream.
Tuna sauce for pasta method
Tap a time to start a timer.
- Soften the onion Heat the olive oil in a deep frying pan over a medium heat. Cook the onion for , stirring now and then, until soft and translucent. Add the garlic and cook for , without letting it brown.
- Simmer the sauce Stir in the chopped tomatoes, tomato puree, oregano and a good grind of pepper. Bring to the boil, then turn the heat down and simmer, uncovered, for , until thick.
- Cook the pasta While the sauce simmers, cook the pasta in a large pan of salted boiling water for the time on the packet, usually . Scoop out a mugful of the cooking water, then drain.
- Add the tuna Flake the drained tuna with a fork and fold it into the sauce. Warm it through for , stirring gently so it stays in chunks. Taste and add salt only if it needs it, because tinned tuna is already salty.
- Toss and serve Add the pasta to the sauce with a splash of the cooking water and toss for , until the sauce clings to every strand. Scatter with parsley and serve straight away.
Variations and what to serve with it
A handful of torn fresh basil at the end brings a fresh note, and thyme or mixed herbs can replace the oregano. For a saltier version, see pasta with tuna and capers. If you want to cook everything in one pan, one-pot pasta with tuna saves on washing up.
Common problems and fixes for Tuna Sauce for Pasta
- The sauce is too thin and watery.
- Simmer it for a few more minutes before adding the tuna, and drain the tuna thoroughly. Tomato puree gives body, so do not leave it out.
- The tuna is dry and has broken down into paste.
- Add it right at the end and stir it in gently for 2 minutes, only to heat it through. Choose tuna in olive oil, which stays moister than tuna in brine.
- The sauce tastes sharp or acidic.
- Cook the onion until properly soft and simmer the tomatoes for the full 10 minutes. If it still tastes sharp, stir in a pinch of sugar.
Frequently asked questions about Tuna Sauce for Pasta
How long does it keep, and can I freeze it?
The sauce keeps for up to 2 days in the fridge, and freezes for up to 3 months without the pasta. Defrost it overnight in the fridge and reheat until piping hot.
Which pasta goes best?
Spaghetti and linguine are the classics, but penne, fusilli or rigatoni catch the chunks of tuna too. Use whatever you have.
What can I use instead of tinned chopped tomatoes?
Use 400g passata or 500g ripe fresh tomatoes, chopped, and simmer fresh tomatoes for 5 minutes longer.
Can I add chilli or capers?
Yes. Add a pinch of chilli flakes with the garlic, or stir in 1 tbsp rinsed capers or a handful of black olives with the tuna. Go easy on the salt if you do.
How did you like the recipe?
4.8 / 5 · 57 ratings
