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Delicious had everything on hand! Thanks
Think this would work with sardines?
Hi, Sarah! I don’t see why not! Let us know how it goes if you try it!
Worthy of 10 stars! Absolutely delicious. I did add cherry tomatoes and used lemon pepper. This is a keeper, thank you Elise :)
Came across this recipe today. Quick, easy and very tasty! Will be making again.
Such a fabulous pasta! I like the recipe and I really like the colors – such a masterpiece! Thank you so much for sharing this – cheers!
My husband and I LOVE this recipe! I almost always have all of the ingredients on hand, it’s quick and easy, and quite delicious and very satisfying. Just as the add-on list suggests, I add tomatoes (cherry tomatoes, cut in half) in the last few minutes of the cooking time, as well as the lemon zest. I also increase the capers to 1 1/2 T. and double the flat leaf parsley. We eat this often at my house. SUCH a tasty, easy recipe! Thank you!!!
This is very close to what my nonna used to make. Usually she would make it in a light tomato sauce without the wine or any lemon, but sometimes she would make it this way–again without the wine but with lemon, pasta water, and always with a pinch of red pepper. Also, she never tossed out the olive oil that the tuna was packed in, but used it to sautee the onion and tuna. She used 2 cans so there was plenty for the dish. Not only does the tuna absorb the olive oil, but the oil in the can absorbs the flavor of the tuna. She never wasted anything! If there was any left in the can–out came the bread! She enjoyed her food, and yet she was the tiniest thing. This sounds like a nice variation with the addition of wine, but in my case dry vermouth–just a preference and what I use in my clam sauce. I never thought to use it in the tuna sauce!
Great recipe!! The first time that I made this, my wife said “I could eat this every night”. I added sliced black olives and the juice of half a lemon. Thanks for a great recipe!
Can I use some leftover smoked salmon as well?
Hi Rosie, I haven’t tried it with smoked salmon, but if you do, please let us know how it turns out for you! You might also try taking a look at this recipe: http://www.simplyrecipes.com/recipes/smoked_salmon_pasta/
I’ve noticed that in your recipes using canned tuna, you specify to drain the oil.
Why? Is there a reason why the olive oil in which the tuna is packed cannot (or should not) be used?
To clarify the question: Is there a reason why the olive oil in which the tuna is packed cannot (or should not) be used, e.g., for cooking the onions, etc. in step 2, or drizzling over the mixture in the final step?
It’s a matter of olive oil quality. You can better control the quality of the olive oil you are using if you use your own.
Made this tonight for dinner with the suggestion of sundried tomatoes and it was delicious. Thanks for sharing.
Made this for supper tonight…spectacular. One change…had only a 3oz can of tuna (I used Cento Tonno), so since I had a jar of anchovies in olive oil, I added 10 or 12 filets. If you’ve cooked with them before, you know they just dissolve as they cook anyway. I will make this again and again.
I did not want to go the grocery store, so I was looking for something to concoct from the contents of my pantry. I used green onions and garlic. I did not have tuna in olive oil; just water packed. I drained off the water and tossed it with a little olive oil. I thought it came out pretty good, but I wish I would had a little lemon zest to add.
Awesome, amazing, and a easy dish. Love it, and so does the fiancée. May be next time I can sneak the capers in without him noticing :)
HI Elise! I have been making this recipe for the last couple months and it’s my treat for myself when my boyfriend goes out of town (he doesn’t like capers). No matter, more for me. :)
I only change it in one way: I add a splash of balsamic vinegar and it gives it a nice richness. I think I know what I’m having for dinner tomorrow…
I’ve made this dish without capers (didn’t found in local store :( ) and it was also delicious. Next time I need to do this dish with capers.
Elise – Thank you so much for this recipe. I have made it about 10 times since I discovered it a few months ago. So addictive and delicious! I like making it with Trader Joe’s Lemon Pepper Pappardelle… Thanks again. Keep up the great work on your site.
I love this recipe so much that I am going to make it for friends next week. I have one question, can I add some tomato sauce? I know you say that tomatoes may be added but what about sauce. I make pipe rigate with tuna, onions, peas, peperoncino and oil all mixed into a tomato sauce.
Haven’t tried it with tomato sauce, but if you do please let us know how it turns out for you. ~Elise
My BF makes something similar to this. I remember the first time I watched him cook it I was thinking “seriously, he is putting canned tuna in a pasta dish?” but it has become one of my favorite dinners. It is addictive, I swear.
He sautees garlic and red chili flakes in olive oil until somewhat browned, adds sliced olives (kalamata, green, greek – whatever you want. We use a mix but anything would really work, although I think the more flavorful olives work best) and tuna (with the water or oil) and lets it simmer for a while. Then he adds grape or cherry tomatoes and lets them cook a little bit and finally adds spinach until it wilts. He mixes in cooked spaghetti (or angel hair), garnishes with parmesan and thats it. I usually get a few lunches out of it even after we stuff ourselves because it makes a good amount and keeps/re-heats well.
I don’t know the proportions but there is a good amount of garlic, maybe one or two cans of tuna, a bag of spinach, a pint of tomatoes and a box of pasta. Pretty economical and absolutely delicious. If you use one of the pastas with extra protein and fiber (Barilla makes one called “plus” and Wegmans in the northeast makes one too now) it is quite healthy too.
I have made this several times now and so I should really comment and tell you how much I love this recipe. I used your tweaks (lemon peal, olives, garlic… etc. I even substituted rice wine for the white wine once). The first time we made it with tuna-in-water. A mistake. Even adding extra olive oil didn’t help. Now I only buy the gold cans of tuna. A great weeknight meal. (And leftovers – since I tend to double the recipe) are great for lunch the next day.