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Tuna Puttanesca

  • Total Time: 25 minutes
  • Yield: 4 servings 1x


  • 1 pound whole-wheat linguine or spaghetti
  • 1 tablespoon olive oil, divided
  • 4 garlic cloves, minced
  • 1 to 2 teaspoons crushed red pepper
  • ¼ cup chopped Kalamata olives
  • ¼ cup chopped green olives (or use ½ cup chopped Kalamata olives and no green olives)
  • ¼ cup capers, drained
  • 1 teaspoon dried basil
  • 1 (28-ounce) can or box of crushed tomatoes
  • 2 (6- to 8-ounce) cans of tuna, drained and flaked
  • Salt and pepper, to taste
  • Parmesan cheese, optional (to garnish)


  1. Cook pasta according to package instructions.
  2. While pasta is cooking, heat 2 teaspoons of olive oil in sauté pan over medium heat. Add garlic and crushed red pepper to pan and cook for 2 minutes. Then add olives, capers and basil to pan and cook for another 2 to 3 minutes. Add crushed tomatoes and tuna to pan and cook until sauce is warm, about 3 to 5 more minutes.
  3. Drain pasta, separately reserving about ½ cup of the pasta cooking water. Return pasta to empty pot.
  4. Add reserved pasta cooking water to sauce in pan; mix well. Add sauce to pasta pot and stir until pasta is coated with the sauce. Distribute pasta evenly among four bowls; drizzle with remaining 1 teaspoon olive oil. Add salt and pepper, to taste. Garnish with Parmesan, if desired.


Suggested cooking tools; Pot, sauté pan, colander

  • Author: Dish on Fish
  • Prep Time: 10
  • Cook Time: 15
  • Category: Tuna