How to Make Quick and Easy TUNA PASTA like an Italian
Recipe Information
Tuna Pasta
Cultural Context
Tuna pasta dishes have roots in Italian cuisine, where canned tuna became popular during World War II as a pantry staple. This dish represents the resourcefulness of home cooking, turning simple ingredients into a satisfying meal. Today, variations abound globally, with many incorporating local flavors and ingredients, making it a versatile favorite in many households.
canned tuna
🥗Healthier: canned salmon
💰Cheaper: canned sardines
Canned salmon offers similar nutrition with a different flavor.
cheese
🥗Healthier: nutritional yeast
💰Cheaper: cream cheese
Nutritional yeast adds a cheesy flavor with fewer calories.
olive oil
🥗Healthier: avocado oil
💰Cheaper: canola oil
Avocado oil provides health benefits and a high smoke point.
pasta
🥗Healthier: whole wheat pasta
💰Cheaper: regular pasta
Whole wheat pasta adds fiber while still being affordable.
Add 5L water to a large pot and put it on the stove to boil.
Put a medium fry pan on the stove at medium heat and add a drizzle of extra virgin olive oil (EVOO).
Mix in 400g tuna, breaking it down into small pieces using a fork, then add the zest of a lemon before squeezing fresh juice from both sides.
Stir the juice into the tuna mixture using a wooden spoon before adding the capers and fresh parsley and mixing through.
Add salt and pepper, mix once more before leaving to simmer for 5 minutes then remove from stove.
Add a pinch of rock salt to the pot of boiling water.
Put the dry fusilli pasta in the pot and cook 1 minute less than the required time.
Once the pasta is ready, put the fry pan back on the stove at low heat and add 1 cup of pasta water before mixing using a wooden spoon.
Add the drained pasta to the pan and combine well, adding more pasta water if necessary to thicken the mixture.
Mix for up to a minute, then remove from heat.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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