European (Western and Eastern) Cuisine · Pastas & Rice & Grains · Seafood

Pasta al Tonno (Pasta with Tuna)

A lovely Italian couple served this dish during a get together a few months back and I couldn’t believe how tasty and simple it was. Dessert was a bowl of chopped fresh peaches – and I’m still dreaming about the meal…

I would never think of adding tuna to a pasta (especially a tomato based sauce) but the combination is just beautiful.  Luckily, tuna, pasta, frozen peas are always available in my kitchen/pantry so my frozen dinners/dumplings can take a breather….for now ;)

Here’s my version of the dish – enjoy!


  • 2 tbs olive oil
  • 2 cloves garlic, minced
  • ½  onion, chopped finely
  • Pinch of crushed red chile peppers
  • ¾ cup of peas
  • 2 6 oz cans of tuna, flaked (preferably packed in olive oil)
  • A jar of tomato-based pasta sauce
  • A package of your favorite pasta
  • 2 tbs of chopped parsley (optional)
  • Parmigiano-Reggiano, grated, for garnish.


Note: while you are cooking the pasta, start cooking the pasta (follow directions on package) so your pasta and sauce will be ready at the same time.

  1. In a large pan, heat olive oil until hot. Add in garlic, onions, and red chile peppers. Saute for 5 minutes and add in peas. Stir for a couple minutes and add in tuna. Stir mixture for another couple minutes.
  2. Add in pasta sauce and cook until heated (2-3 minutes). Stir in parsley.
  3. Serve over pasta and garnish with freshly grated parmigiano-reggiano and a pinch of crushed red chilies.

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