Elevate the flavor of canned tuna with fresh tomatoes and garlic. Opt for juicy plump tomatoes or cherry tomatoes, as they won't overpower the tuna as canned tomatoes often do.
Prep Time5 minutesmins
Cook Time20 minutesmins
Servings: 3servings
Calories: 448kcal
Author: Mella
Ingredients
2tbspolive oil
3clovesgarlicfinely chopped
12.5ozcherry tomatoes or 1 large plump tomatoessliced, note 1
Cook pasta in boiling salted water just until tender (al dente). Reserve 1/2 cup cooking water, then drain the pasta.
Heat olive oil in a skillet. Add cherry tomatoes and garlic. Cook until fragrant and softened. Add half of the spring onions and cook for another minute.
Add tuna along with its oil. Sprinkle salt and red pepper flakes. Cook for 1 to 2 minutes. Drizzle some lemon juice.
Add the cooked pasta and a splash of pasta water, about 1 to 2 tablespoons. Toss and stir well with a tong to combine. Add more pasta water if needed.
Remove from heat and sprinkle more spring onions. Serve immediately. Garnish with parmesan cheese if preferred.
Notes
Cherry Tomatoes - you can also use 1 to 2 plump tomatoes.
Tuna in Oil - Tuna in olive oil or sunflower oil works great.
Pasta - fettuccine, linguine, penne, and even bow pasta work great for this recipe.
Other recommended add-ins: black olives, capers, red and green bell pepper, and green peas. Use fresh or dried parsley, basil, or cilantro instead of spring onions.