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.
My husband and I tried this recipe tonight.
I will admit that we used tuna in water, which may have been an issue. But we both feel the addition of shallots sauted withe the tuna and anchovies, more anchovies, and more capers would probably benefit this recipe. Coming from an Italian family I was always taught that you don't put cheese on fish or fish sauces. While I was hesitant to do so, I did for this recipe because it needed something
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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