Zingy Tuna Spaghetti

    30 minutes

    Here's a quick, easy recipe for that occasion when there's not much left in the cupboard. The herbs, mixed with citrus and wine add a great zing to the tuna and tomatoes. A sure crowd pleaser.

    20 people made this

    Serves: 8 

    • 1/3 cup (80ml) olive oil, divided
    • 1/3 cup (60g) red onion, finely chopped
    • 3 cloves garlic, minced
    • 400g stewed tomatoes
    • 1 teaspoon dried oregano
    • 1 pinch dried thyme
    • 170g tuna in water, drained and flaked
    • 1/3 cup (80ml) white wine
    • 1/2 lemon, juiced
    • 450g angel hair pasta
    • 1/3 cup (25g) Parmesan cheese, grated

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat 1 tablespoon oil in a frypan over medium heat. Place onion, garlic and tomatoes in the frypan. Season with oregano and thyme. Cook and stir 5 minutes, until onion is tender. Mix in tuna, wine, lemon juice and remaining olive oil. Continue cooking 10 minutes, stirring occasionally.
    2. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 3 to 4 minutes, until al dente. Drain and transfer to a bowl.
    3. Toss the cooked pasta with Parmesan cheese. Top with the frypan mixture to serve.

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    Reviews in English (17)


    I made this recipe because I happened to have all the ingredients on hand and was in a pinch to make dinner. Overall, I wasn't too impressed. It wasn't bad....it's just that the individual flavors didn't combine well in the dish. Probably won't make this again. Sorry!  -  11 Mar 2005  (Review from Allrecipes USA and Canada)


    I love this recipe! It's so quick, easy and delicious. You will definitely need the amount of oil that the recipe calls for. I also find it best to use a can of petite diced tomatoes, rather than stewed tomatoes. Also, the parmesan cheese definitely finishes it off nicely. This is a recipe I use regularly and my family loves it, especially my five year old! Thanks!  -  26 Dec 2007  (Review from Allrecipes USA and Canada)


    This was good! I have been to authentic Italian restuarants and had chunks of salmon in a tomato sauce. This was along those lines. I did not use the exact amounts listed in this recipe, but "eyeballed it" and adjusted where I though appropriate. I definitely did not use that much olive oil. Probably only 2 Tbsp. I also used only one can of albacore tuna, and I think the kind I used was key. I bought the BumbleBee Prime Fillet albacore tuna for the first time and it was so much better than regular albacore tuna! Not fishy or oily at all. I was pleasantly surprised. I used petite diced tomatoes instead of stewed tomatoes. I also used a little less oregano and seasoned with salt and pepper. I am surprised she left salt and pepper out of the recipe. I also did not add the Parmesan cheese. Next time I may experiment by adding peas or capers. Portion-wise, it only made two servings because I like a lot of sauce with my pasta. Overall, this was a very quick and healthy weekday meal. I will make it again!  -  29 Mar 2007  (Review from Allrecipes USA and Canada)