Peter's Pasta al' Tonno

Peter's Pasta al' Tonno

15 Reviews 2 Pics
Peter
Recipe by  Peter

“This is a classic, easy Italian dish which takes moments to prepare. Once you have tried it, your tuna casserole will never look the same!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. In a large pot cook spaghetti pasta with a teaspoon of oil in boiling salted water until al dente. Drain, leaving pasta moist.
  2. Meanwhile, in a large skillet over medium heat saute the onions and garlic in 2 tablespoons of olive oil until soft and tender, about 3 or 4 minutes. Add the two cans of tuna and let cook on medium for 6 minutes. Add salt and pepper to taste, cooked pasta, and continue stirring. Turn burner to high heat, add remaining 2 tablespoons of olive oil and cook for 3 or 4 minutes.
  3. Place the pasta in large serving bowl and toss with the fresh parsley and grated Parmesan cheese. Serve immediately.

Share It

Reviews (15)

Rate This Recipe
Rebslo
18

Rebslo

Very simple to make!

Jeankat
10

Jeankat

I haven't tried Peter's recipe, but I make a great tuna pasta which is pretty similar. First, I would not use spaghetti, fettucine, or linguini. Try to stick with penne or rotini. Do not overcook the pasta! Second, while the pasta is cooking prepare 2 cans (6 oz each) of drained albacore tuna (flaked) in a large bowl. Use the tuna can to measure the olive oil. I usually fill it up half way. Add olive oil to tuna, then salt and pepper to taste. Mince 4 cloves of garlic in bowl and stir. When the pasta is done, drain and run under cold water. Then add pasta to tuna mixture. Add more salt and pepper. And 2 more cloves of garlic. You can eat this cold, or nuke it in the microwave for 2 minutes.

SANAID
8

SANAID

Not too bad for a simple recipe. Didn't have much in my cupboard, but this recipe came out nicely. I didn't have fresh garlic or parsley, but still came out fine with garlic salt and dried herbs. I found that I needed a little more oil, but maybe I had too much pasta. Either way, it was good.

More Reviews

Similar Recipes

Pasta e Olio
(285)

Pasta e Olio

Pasta Hot! Hot! Hot!
(133)

Pasta Hot! Hot! Hot!

Mizithra Browned Butter Pasta
(111)

Mizithra Browned Butter Pasta

Creamy Artichoke Pasta
(79)

Creamy Artichoke Pasta

Pasta with Blue Cheese and Walnuts
(27)

Pasta with Blue Cheese and Walnuts

Pasta al Mediterraneo
(25)

Pasta al Mediterraneo

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 324 cal
  • 16%
  • Fat
  • 9 g
  • 14%
  • Carbs
  • 41.3 g
  • 13%
  • Protein
  • 18.1 g
  • 36%
  • Cholesterol
  • 14 mg
  • 5%
  • Sodium
  • 43 mg
  • 2%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Mizithra Browned Butter Pasta

>

next recipe:

Pasta e Olio