Terrific Tuna Pasta

As the cook of the house I have a couple of golden rules I like to stick to for weeknight meals:

  1. The less cooking items you need the better;

  2. On the table in 30-40 min (unless its something you can put in the oven and let it do all the work);

  3. Is healthy; and

  4. The whole family will enjoy it because no one likes cooking multiple meals after a day at work.

This recipe ticks all the boxes and is one of my favourite meals.

I love tinned tuna I can eat it every day of the week. It is such a versatile pantry staple for a family and of course it has numerous nutritional benefits.

Growing up a simple tuna pasta was a staple meal in our home particularly after a night of sport training for my brother and I. Over the year I have added to and changed this original recipe to what it is today and it is still one of my all time favourite things to make and eat and is on constant rotation in our house.

The best thing about this recipe is that it makes A LOT! Its perfect for big families but the sauce is so versatile that you can have it one night with pasta and the following night as the topping on baked potatoes, used in a pasta or rice bake or as a pie and like the majority of recipes on the website you can freeze the sauce and use at a later date.

Last week we had this with homemade pasta, but the following night we baked up some potatoes with garlic and butter in the oven, split them open and poured the sauce over the top and finished it off with sour cream and cheese and it was the best end of week dinner you can imagine.

Prep 10 min // Cook 25 min


1 large tin of tuna in springwater drained

1 x onion diced

1 long red chili de-seeded and diced finely (optional)

5 cloves garlic crushed

1 tin crushed tomatoes

1 tin cherry tomatoes (I used the mutti brand but any brand will do or you can substitute for another tin of crushed tomatoes and add some fresh tomatoes if you have them)

1 carrot diced

1 celery stick diced

1 zucchini grated

1 red capsicum diced

1 cup mushrooms diced

1/4 cup fresh herbs diced (I used continental parsley, thyme, basil and oregano)

1 tbs EDMK Italian spice blend (or use a commercial variety)

1/4 cup grated fresh Parmesan cheese

1/4 cup cream (optional)

Salt and Pepper to taste

Pasta of your choice (I used homemade fettuccine because the sauce is thick and it sticks to the pasta like a ragu)


  1. Heat oil in a large frypan and when hot add garlic, chili (if using), onion and celery and saute for 2-3 min.

  2. Add carrot, zucchini, capsicum to the pan and saute for another minute and then add the mushrooms and saute until they are soft.

  3. Add tuna and mix through well.

  4. Add tins of tomato (and fresh tomatoes if using) and stir through.

  5. Add Italian dried herbs and your fresh herbs, season well with salt and pepper and lower the heat to a gently simmer and simmer for 10 min.

  6. Meanwhile cook your pasta according to the packet directions.

  7. When the sauce has become a rich thick sauce add the cream and cheese and stir through and check for seasoning.

  8. Toss the sauce through the pasta and reserve any leftover sauce in a container for a second meal.

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