I was in Paris recently, it started to rain, so I dashed into an Italian restaurant at lunchtime, and there on the menu was spaghetti with a tomato tuna sauce on it. “How bizarre,” I said to myself. Then, the more I thought about it, the more intrigued I became. I decided I had to try it. Well, much to my surprise: it was absolutely delicious! It was so good in fact, that when I got home, I decided that I would try to replicate what I had in Paris. Not only did I perfectly recreate what I had for lunch that day in Paris, but I took the flavors up several notches by adding capers, black olives, and a few other items to the mix. If you are a seafood lover, you will get into this easy-to-make recipe.
For the photo here, the pasta I used was lemon pepper Paperadelli which was absolutely delicious. Lemon and tuna fish? Perfect together! However, this versatile recipe will work with whatever your favorite pasta is, and will come out excellently!
Pasta Mediterranean with Tuna
—1 large, 12 ounce can of White Albacore Tuna
—1 medium to large chopped Onion
—2 chopped cloves of Garlic
—2 tablespoons of Capers
—1/4 cup chopped fresh Oregano
—1 small, 2.25 ounce can of sliced Black Olives
—1 14.5 ounce can of Tomato Sauce
—1 14.5 ounce can of Diced Tomatoes
—1/2 teaspoon Salt
—1/2 teaspoon Black Ground Pepper
—1/4 cup Olive Oil
1 pound Fettuccini, Spaghetti, or Paparadelli Pasta
Chop the onion and garlic, and place them to a large frying pan or large sauce pan. Add the olive oil, and sauté the vegetables until they soften up a bit. Add the chopped fresh oregano leaves, and sauté them for a minute or two.
Add the tomato sauce, canned diced tomatoes, black olives, capers, salt and pepper. Add the can of tuna, and break up the larger chunks.
Bring the sauce to a boil, and simmer. Start the water for the pasta. When the pasta is cooked, drain it, and serve it with generous helping of the sauce on it.
Note: Some people balk at the idea of using cheese of any sort on fish. However, with this tuna pasta sauce, grated Parmesan cheese can be used. Think of a classic “tuna melt.” Cheese certainly works in that dish, and it is equally brilliant here too.