Across Italy · No.72 / 103
Tuna Tomato Pasta
Tuna Tomato Pasta
A warm pasta in which lightly drained tuna is sautéed, simmered briefly with tomato sauce, and spooned over hot spaghetti.
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Meet the dish
A contemporary variation documented in Japanese-language recipe material; no specific regional origin has been verified
Sauté tuna first for a lightly toasted edge, then carry its savoriness into a warm tomato sauce.
Pasta shapes to use
- Spaghetti
Key ingredients
- Canned tuna
- Basic tomato sauce
- Olive oil
Follow the cooking scenes
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Step 1: Flake the tuna
Drain the tuna lightly and break it into large pieces, retaining a little oil and moisture.
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Step 2: Sauté the tuna
Cook the tuna in a lightly oiled pan until surface moisture evaporates. Season conservatively.
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Step 3: Warm the tomato sauce
Add tomato sauce and bring it to one brief simmer, preserving both the tuna pieces and bright acidity.
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Step 4: Serve over hot pasta
Spoon the hot sauce over freshly cooked spaghetti and serve immediately without chilling the noodles.
What to watch for
- Drain tuna only lightly so it does not become dry.
- Keep this preparation warm by cooking both tuna and tomato sauce in the pan.
What sets it apart
This is a warm cooked sauce, unlike chilled pasta tossed with raw tomato.