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So good I used Roasted Cauliflower & Cheese Ravioli from Trader Joe’s!¡ Had to mix gently. This is one to make and eat the next day!¡ Flavor was Better—WAY!¡ Thank You
Oh wooooooow what a delicious dish. Mouth watering, l can’t stop eating it…on mine l added coconut cream , tomato and brinjal.
Thank you my family had a lovely dinner.
This is one of my go-to recipes for a quick, delicious meal. It’s great with arugula or kale, but I love arugula. When I can, I use fresh pasta from the farmer’s market made with garlic scapes in the dough to add even more flavor.
I’d use Broccoli, I’m thinking Arugula is bitter like Kale.
Tasty and very quick to make, definitely a keeper for busy nights. I found a tablespoon or two of sliced sun-dried tomatoes (in oil) added not just a nice color note, but a nice hint of sweet that balanced well with the arugula
Why can’t one use the olive oil the tuna came in? Too salty?
Hi Al, often the oil that is in the cans isn’t as good quality as the olive oil you have in your pantry, which is why we recommend draining it. But if you taste the olive oil in the can and like it, then you can certainly use it!
This is a go-to meal when we’re in a hurry. I often sub spinach or kale but arugula is my favorite. Try adding some capers and a big sqeeze of fresh lemon juice to this for another twist.
One of my all time favorites ever! A family standby, frequent in the rotation. So easy and so delicious.
I tend to only have canned tuna packed in water on hand… what it be okay to drain this and add olive oil? If so, how much oil should I add?
Please see the introductory notes to this recipe. Yes, you can use tuna packed in water. Drain it. Cover it with olive oil. Let it sit for at least an hour in the fridge, preferably longer. It won’t be as good as tuna originally packed in oil though. ~Elise
Tried this once before, forgot about it, and revisited it tonight…..sooooo good! Works well for a poor college student too:) I added a little (1/2 tsp?) fresh ginger as well as some fresh lemon and kinda deglazed the pan with some white wine….definitely a winner!
I made this and LOVED it, I did throw in a habanero (one) instead of the generous pinch hot red pepper flakes- and it took it to a whole new level!
This recipe has become a household staple. Bravo Elise, thank you!
I just made this for the 175th time and am amazed at how yummy it still is!
here are a couple more suggestions to tweak an already great recipe:
-dissolve a few anchovies in the olive oil while it is heating
-add some finely minced shallots along with the garlic and red pepper flakes
-add some lemon juice to the dish just before serving (I think someone else suggested this)
-add capers while heating the pasta/tuna/arugula mixture
@MIKES- That is how I make it. The addition of anchovy, lemon and capers really makes the dish.
Another recipe on your site that has become a staple for us. We like to add mushrooms and use spinach (arugula is really hard to get in Seoul). Also double the garlic and add a dash of rosemary. It’s perfect for weekday nights when we both get home tired and starving.
I had some arugula… and came across this recipe. Got totally excited because every combination of tuna and pasta is great.
I forgot the chili-flake and then added it to the end which was still quite tasty. The leftovers is packed up for lunch. =)
tip: Add tuna to any red sauce for a healthy and meaty pasta sauce. Like the above comment, fennel seed can give the sauce a sausage-like flavor.
I am in love with this pasta for some reason, I find myself craving it all the time. Thanks!
This was such a welcome change from our usual pasta-with-red-sauce standby. I had no arugula, so I did baby spinach and a hefty amount of black pepper. I also added piment d’espelette along with the chile pepper flakes. Served over spaghetti, it was very good. Thanks for sharing!
I made this last night, wow was it good, and fast. Thanks!!
I Tried this last night, this was quick and easy and the taste is fantastic. I will definitely make this again! Thank you for the recipe.