Dinner / Mediterranean-inspired
Tuna Tomato Pasta
A fast, pantry-first pasta with tuna, tomatoes, garlic, capers, and lemon.
Ingredients
Metric
- 300 g pasta
- 2 cans tuna, drained
- 400 g canned tomatoes
- 3 garlic cloves, sliced
- 1 tbsp capers, optional
- 1 lemon
- 2 tbsp olive oil
- Handful parsley
- Salt and black pepper
US
- 10.5 oz pasta
- 2 cans tuna, drained
- 14 oz canned tomatoes
- 3 garlic cloves, sliced
- 1 tbsp capers, optional
- 1 lemon
- 2 tbsp olive oil
- Handful parsley
- Salt and black pepper
Method
- Cook pasta in salted water and reserve a cup of the cooking water.
- Warm olive oil and cook garlic gently until fragrant.
- Add tomatoes and capers, then simmer for 8 minutes.
- Flake tuna into the sauce and warm through without stirring it to pieces.
- Toss in pasta with a splash of pasta water.
- Finish with lemon zest, juice, parsley, and black pepper.
Substitutions
Tuna
cooked chicken, white beans, chickpeas
Capers
olives, a little extra lemon juice
Parsley
basil, dill, spring onion
Storage and Reheating
- Refrigerate for up to 2 days.
- Reheat with a splash of water over low heat.
- Best eaten fresh; freezing is not recommended.
FAQ
Can I use tuna in oil?
Yes. Drain it well and use slightly less olive oil.
How can I make it spicy?
Add chilli flakes with the garlic.