Recipe by Chef John
"Spaghetti al tonno is one of my all-time favorite go-to pasta dishes. I love a classic meat sauce as much as the next half-Italian, but when I want something quick and easy for a weeknight meal, I reach for the tuna. What if you don't like fish? Then this is perfect. The taste and texture is really closer to a veal sauce than one made with fish."
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dry white wine
red pepper flakes, or to taste
crushed Italian (plum) tomatoes (such as San Marzano)
salt and ground black pepper to taste
cayenne pepper, or to taste
1 (7 ounce) can
oil-packed tuna, drained
chopped fresh flat-leaf parsley
1 (12 ounce) package
extra-virgin olive oil, or to taste
freshly grated Parmigiano-Reggiano cheese, or to taste
chopped fresh flat-leaf parsley, or to taste
I've made this recipe a few times and it is awesome! The last time, I used fresh yellow fin tuna in place of the canned tuna. I cheated by not making the sauce of this recipe the last time by using Chef John's "Hide The Little Fish" pasta/pizza sauce that I had leftover in the fridge and it was great! I prefer using imported pasta from Italy because it is pressed through bronze extruding equipment that gives the pasta more texture and that makes any sauce stick to it a little more. Another tip: ~ 1 teaspoon of anchovy paste equals 1 anchovy filet. I keep a tube of anchovy paste in my fridge for sauce recipes like this or for my Caesar salad dressing recipe.
Won't make this one again. I like tuna and i like marinara but i did not like them together
I probably shouldn't rate this because I left out a couple key ingredients but I loved it so much I just had to. Plus I can only imagine it would be even better with the full ingredients. This is what I changed. I left out the capers and anchovies because I didn't have any. Also I used red wine instead of white because that's what was open. Also used dry parsley instead of fresh. Other than that, I made it as specifies and boy was it delicious. I will update this rating when I make it again with all the right ingredients.
Fantastic pantry meal. Loved the flavors. I didn't drain my oil packed tuna.
Delicious! I saw the video last week and went to Food Wishes to get the recipe; I'm glad it's on the site. We omitted the Parmesan.
Loved this recipe. I had all the ingredients on hand except for the San Marzano tomatoes so I took 2 cans of Fire roasted diced tomatoes and I pulsed it in my blender to get it to a "crushed" consistency. This was a quick and easy meal that I will definitely keep close at hand. I think i would like to try it with a can of salmon next time. Overall, it is a great dish!!
I'm poor right now. Thank you that I don't have to buy expensive spaghetti sauce to have good sauce.
Go, anchovies! A wonderful introduction to traditional italian cooking. Just had it for dinner tonight and my 6 year old loved it. We made it non-spicy for her, and then added pepper flakes for us... I will add that this is a recipe where high-quality ingredients make a better dish, so spring for the italian pasta and tuna, and even the San Marzano tomatoes, it is worth it.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Spaghetti al Tonno
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 619
** Calories from Fat: 159
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