Tuna Pasta with Sun-Dried Tomatoes
Pasta with tuna and sun-dried tomatoes is a delightful and easy-to-make dish that brings together the rich flavors of the Mediterranean in a simple yet satisfying meal. This recipe combines the briny, savory taste of tuna with the sweet and tangy essence of sun-dried tomatoes, creating a harmonious blend that will tantalize your taste buds. Perfect for a quick weeknight dinner or an impressive meal for guests, this dish requires minimal ingredients and preparation time, making it a go-to option for busy home cooks.
The foundation of this recipe is al dente pasta, which serves as the perfect canvas for the bold flavors of the other ingredients. The tuna, packed with protein and Omega-3 fatty acids, adds a hearty and nutritious element, while the sun-dried tomatoes contribute a burst of concentrated flavor and vibrant color. Garlic, olive oil, and fresh herbs like basil or parsley elevate the dish, infusing it with aromatic goodness.
This pasta with tuna and sun-dried tomatoes is not only delicious but also versatile. Feel free to customize it with additional ingredients such as capers, olives, or a sprinkle of grated Parmesan cheese to suit your taste. Whether you’re a seasoned chef or a kitchen novice, this recipe is sure to become a favorite in your culinary repertoire.
Pasta with Tuna and Sun Dried Tomatoes Recipe
Ingredients
- 1 large onion
- 4 carrots
- ¼ cup oil packed sun-dried tomatoes
- 1 cup fresh parsley tightly packed
- 1 lb pasta elbow, penne, or fusilli
- ½ cup olive oil
- 2 small fillets Ahi tuna
- 12 kalamata olives
- 1 teaspoon capers
- 1 teaspoon dried red pepper flakes
- salt & Pepper to taste
- fresh basil to garnish
Instructions
Prep Ingredients
- Peel and thinly slice the onion.
- Peel and cut the carrots into ¼ inch slices.
- Drain and cut the sun-dried tomatoes julienne style.
- Mince the parsley
- Cut the tuna into bite size pieces
- Pit & chop the olives
- Start by bringing a large pot of water to boil for cooking the pasta.
- Heat the olive oil in a large sauté pan over medium heat and sauté the onion and carrots for about 5 minutes.
- Add the sun-dried tomatoes, cover, lower heat and simmer until the carrots and onions are tender. Approximately 5 -8 more minutes.
- Add the pepper flakes and chopped olives, turn up the heat to medium high again and add the tuna.
- Cook for a few minutes until the tuna is cooked to the way you like it.Note: some people like their tuna cooked through, some like it rare in the middle. Up to you. Remove the pan from heat.
- Add the parsley to the sauce and season with salt and pepper.
- When the pasta is al dente, drain it and reserve.
- To serve, warm up your serving bowls in the oven or microwave, add some pasta, and top with sauce.
- If you have any extra chopped parsley, you can sprinkle a little on top for appearances.
Ingredient Prep
Uniform slicing matters – Slice the onion thinly and carrots evenly (¼ inch) so they cook at the same rate. Uneven pieces can lead to some being mushy while others remain crunchy.
Sun-dried tomatoes – If using oil-packed, drain them well to prevent your sauce from becoming too oily. Julienne them for a nice texture without overpowering the dish.
Fresh parsley – Mince just before adding to preserve flavor and color. Adding it too early can cause it to wilt and lose vibrancy.
Tuna – Use fresh, high-quality Ahi tuna for best results. Cut into uniform bite-sized pieces to ensure even cooking.
Cooking Tips
Sautéing – Start with medium heat for the onions and carrots to gently develop sweetness without burning. Covering them briefly helps soften the carrots faster.
Timing the tuna – Tuna cooks very quickly. For rare in the middle, 1–2 minutes on medium-high heat is usually enough. For fully cooked, 3–4 minutes depending on piece size. Remove immediately to avoid overcooking.
Spices & seasoning – Add red pepper flakes after the vegetables are softened so the heat distributes evenly without burning. Taste before adding salt, especially if your olives or capers are salty.
Pasta Tips
Al dente pasta – Cook pasta just until tender but firm. Overcooked pasta can become mushy when combined with the sauce. Reserve a little pasta water to loosen the sauce if necessary.
Serving – Warm bowls help keep the pasta hot longer, making for a more enjoyable dining experience.
Finishing Touches
Layering flavors – Add parsley at the end to maintain its bright color and fresh flavor.
Presentation – Sprinkle extra parsley on top, and consider arranging tuna pieces carefully for an attractive plate.
Side Dishes That Pair Well With This Dish
| Side Dish | Description | Why it Pairs Well |
|---|---|---|
| Garlic Bread | Crusty bread toasted with butter, garlic, and a sprinkle of parsley. | Its crunch and buttery flavor complement the soft pasta and savory tuna, while soaking up the sauce. |
| Simple Green Salad | Mixed greens with cucumber, cherry tomatoes, and a light vinaigrette. | The freshness and acidity of the salad balance the richness of the tuna and olive oil-based sauce. |
| Roasted Asparagus | Asparagus tossed with olive oil, salt, and pepper, roasted until tender. | Adds a slightly earthy, crisp texture that contrasts nicely with the tender pasta and vegetables. |
| Steamed Broccoli | Lightly steamed broccoli seasoned with a squeeze of lemon juice. | The bright, slightly bitter flavor helps cleanse the palate and complements the savory tuna and olives. |
| Caprese Salad | Fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze. | Enhances the Italian flavors of the pasta while keeping the meal light and fresh. |
Tuna
The recipe called for 2 – 7-ounce cans of tuna packed in water, but I substituted them with some frozen Ahi tuna that I recently purchased at Costco.
Of course, you can use canned tuna or another firm fish, such as fresh or frozen swordfish, but I have some frozen tuna in my freezer. Also, my pantry was out of black olive paste, but a jar of black kalamata olives needed to be pitted and chopped.
Sun-Dried Tomatoes
Sun-dried tomatoes are a flavorful and versatile ingredient, cherished for their concentrated, sweet-tart taste and chewy texture. Originating from the Mediterranean, these tomatoes are typically dried in the sun, a process that enhances their natural sugars and intensifies their flavor. To make sun-dried tomatoes, ripe tomatoes are cut, salted, and left to dry in the sun for several days. This method reduces their moisture content, preserving their nutrients while amplifying their taste.
These tomatoes are often packed in olive oil, sometimes with herbs and garlic, which further enhances their flavor and keeps them moist. They can be used in various dishes, from pasta and salads to pizzas and antipasti. Their robust flavor adds depth to sauces, and they pair beautifully with ingredients like olives, capers, and cheeses. Sun-dried tomatoes are not only a delicious addition to many recipes but also a healthy one, rich in vitamins A and C, and antioxidants.
