Tuna and Pasta in Tomato Sauce

I have often ordered Tuna pasta at Italian restaurants but had never considered making it at home. I always thought it was so complicated. I have no idea why I thought that because once I made it myself I have never ordered it again when eating out. It is so easy to make and the results are always fantastic. This is something I often make mid week and with organic pasta sauce you can't go wrong. It's also very healthy since tomatoes are packed with lycophene which is a powerful antioxidant and they are also rich in vitamin C and lots of other vitamins and minerals. The tuna is very rich in protein so all in all you have a light, cheap, yet filling meal. It is also an excellent meal in the lunchbox the next day and can be enjoyed cold as well as warm.

I recommend buying organic pasta sauce as big brand pasta sauces can be filled with additives and sugar.

Lovely and simple pasta dish

This recipe is:

  • Egg free
  • Gluten free
  • Lactose (dairy) free
  • Nut free

Tuna and Pasta in Tomato Sauce

Serves 2-3


  • 400 grams (14 oz) tinned tuna in brine (please use only Dolphin Friendly Tuna), weight includes brine.
  • 200 grams (7 oz) spelt pasta (Fusilli, Farfalle or Penne (spirals, bows or small tubes)).
  • 3 mushrooms (any type you prefer), sliced thinly (you may omit mushrooms if the sauce includes them)
  • 30 grams (1 oz) olives (black), sliced thinly
  • 2 garlic cloves, chopped finely (you may omit this if there is garlic in the pasta sauce)
  • 400 grams (14 oz) chopped tomatoes (or canned tomatoes)
  • 400 millilitres (13½ fluid oz) organic, good quality pasta sauce. The sauce should include garlic and Italian spices
  • 2 tablespoons tomato puree
  • 1 teaspoon pepper (black)



  1. Open the tuna cans (400 grams) and drain.
  2. Fill a medium saucepan with water and cook the 200 grams pasta according to instructions on the packet. Drain the pasta and place under running, cold water for 10 seconds. Drain and set aside.
  3. Slice the 3 mushrooms and the 30 grams olives finely.
  4. Peel the garlic and chop finely.
  5. Heat 1 teaspoon coconut oil in a medium frying pan. Heat the garlic, olives and mushrooms for 10 minutes over medium heat. Add 1 teaspoon pepper.
  6. Chop the 400 grams tomatoes (if using fresh).
  7. Add the 400 millilitres pasta sauce, 400 grams tomatoes and 2 tablespoons tomato puree to the saucepan. Give everything a good stir and heat without boiling for 5 minutes.
  8. Add the drained pasta and 400 grams tuna. Do not stir too much as the tuna chunks should not be too small.
  9. Serve with fresh parmesan and slices of warm baguette.


  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
  • You can use whole wheat pasta instead of the spelt pasta.