Tuna Spaghetti and Capers

Tuna Spaghetti and Capers


158 people made this

Sometimes you don't want a heavy spaghetti sauce. This one uses tinned tuna, garlic and capers for bright flavours.


Serves: 4 

  • 500g spaghetti
  • 1 tablespoon olive oil
  • 1 small brown onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 tablespoon capers, chopped
  • 1 (400g) tin diced tomatoes
  • 1 tablespoon lemon juice
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/4 teaspoon dried chilli flakes
  • 2 (185g) tins tuna, drained

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Cook pasta according to packet directions until al dente then drain.
  2. Meanwhile, heat oil in a large frying pan over low heat. Add onion and garlic and cook until onion is tender. Add capers, tomatoes, lemon juice, parsley and chilli. Simmer gently for 3 minutes to thicken sauce. Stir in tuna, and heat through.
  3. Toss pasta with sauce, and serve.

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Reviews (5)


Used different ingredients. I tried this out of curiosity - did not have capers and added 2 T. minced garlic in oil. I would make this again. There are just some days when you need it this quick and easy. - 21 Jul 2008


Used different ingredients. For more flavour, use oil-packed tuna and add a little lemon zest along with the juice. I also throw in lots of kalamata olives. - 21 Jul 2008


Used different ingredients. This was a great time saver! I omitted the parsley (my husband doesn´t like it), used garlic olive oil and the result was the best tuna sauce EVER. I really enjoyed it and it smelled sooooo good while simmering. GREAT recipe, thanks for sharing! Moshi - 21 Jul 2008

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