Mediterranean tuna toss

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6 min


21 min


2 servings

Mediterranean tuna toss

© Royalty-Free/Masterfile

Jazz up everyday pasta with a few out-of-the-ordinary ingredients you likely already have in your kitchen cupboard.


  • 1/2 450-g pkg short pasta , such as penne or fusilli
  • 1 small red onion
  • 1 yellow or green bell pepper
  • 1/4 cup pitted black olives , or 1 1/2 tbsp capers
  • 2 medium tomatoes , or 4 plum tomatoes
  • 1 tsp olive oil
  • 1/4 tsp salt
  • generous pinch dried oregano leaves
  • generous pinch cayenne pepper
  • 170-g can solid white tuna , packed in water or oil, drained


  • Bring a large saucepan of salted water to a boil. Add pasta and cook according to package directions until al dente, from 10 to 12 minutes.
  • Meanwhile, cut onion in half lengthwise. Then place cut-side down and slice each half into thin strips. Seed and core pepper, then cut into bite-size pieces. Cut olives into halves or quarters. Core and coarsely chop tomatoes.
  • Heat oil in a large wide saucepan set over medium heat. Add onion and pepper. Stir-fry just until they start to soften, from 4 to 6 minutes. Stir in olives, tomatoes, including their juice and seeds, salt, oregano and cayenne. Bring to a boil, stirring often. Gently stir in tuna. Drain cooked pasta and add to sauce, stirring just until pasta is evenly coated and tuna is heated through, about 2 minutes. Serve immediately with a loaf of crusty bread and a green salad.

Nutrition (per serving)

  • Calories
  • 643,
  • Protein
  • 35.5 g,
  • Carbohydrates
  • 107 g,
  • Fat
  • 8.3 g,
  • Fibre
  • 9.8 g,
  • Sodium
  • 1008 mg.