Delicious & healthy... it didn't taste 'fishy' at all and the acidity of the tomato actually made the tuna taste like chicken! I added canned mushrooms and a pkg of cooked frozen broccoli so I could get a serving of veggies when eating this for dinner. Once I added all that, I needed more 'sauce', so I also poured in a jar of marinara sauce (and tripled the capers, 'cause I love them!) It was really tasty on whole wheat penne sprinkled w/ a little fresh basil and feta cheese!

I liked this recipe- it was good- wasn't amazing, but nice and quick for a night when you don't have much time but don't want to eat out. I didn't have fresh parsely so I added dried and it was still good. I also wanted more of a creamy sauce so i whipped up a little bechamel sauce in another pot and poured it on- it was a nice addition.

Not too shabby! I was pleasantly surprised! I used 2 cans of italian-seasoned diced tomatoes, added plenty of black pepper, and omitted the onions. Topped with parmesan cheese before serving. Yummy :)

Changes I made because of what I had on hand; only used 1/2 an onion, 3 medium fresh tomatoes, and did not add parsley. Flavor was great, and I think this is a versatile recipe. Will try it with mushrooms or peas next time. My family enjoyed it, as it didn't have a fishy flavor to it.

Very nice recipe as is. One thing you can do is add a cup or so of frozen peas to the sauce, and toss it all together with the pasta. It looks great, you get a bit of extra flavor with the peas, and you get the extra nutrition benefits.

I am giving this four stars mainly because personally I am not a huge fan of tuna. But it was actually very good with a refreshing kick. I added more lemon juice and more fresh parsley, and unfortunately discovered too late that I was out of capers, although they would have made a good addition. It was still pretty yummy though.

Ok...so you already know I rated it four stars. But read on to how I got there. I am surprised and impressed with this dish. It is so simple that I thought, "How could this possible be good?!" But if the tough chefs at AllRecipes.com let it be posted that it must have merit; and it does! I prepared it mostly as directly with two exceptions. I used roasted red peppers sliced instead of red pepper and I used diced tomatoes instead of crushed. These were personal preferences and really not enough to change the essence of the dish. If you're looking for quick and surprisingly tasty and filling dish for your family, then click "Print Recipe" on this tasty tuna dish and get busy cooking.

i made this because i had a bunch of canned tuna sitting around. definitely needed more lemon so added some lemon zest. the lemon is absolutely crucial, do not make this if you don't have lemon. sauce wasn't great, but it wasn't bad at all. if you are poor, and want a really meaty ragu, this is your ticket. too bad it's just not yummy enough to eat all the time.

I had my doubts about trying this, but we are trying to eat healthier, so I am expanding my horizons. This was pretty good. I followed the recipe except for the capers and even my picky husband ate it, but my five year old wouldn't. I will make it again.

A delicious and healthy low budget meal that comes together quickly on those busy weeknights. My children and DH enjoyed this very much Amanda.

A wonderful tasting dish that is very easy to make. I added black olives and used tomatoes that I had canned from our garden over the summer. The whole family loves it.

This was surprisingly....good! A cheap meal that I will likely make again. I did use Italian seasoning in place of just parsley...due to what I had on hand and I would also highly recommend using LESS THAN HALF of the pasta called for. I did as a mistake, and still ended up having a fairly dry dish as a result. Thanks for the recipe.

I grew up eating a variation of this stuff and occasionally make it when I'm in a hurry. I never thought I'd see a recipe for it on the internet! I love this - it's comfort food. Sounds very, very weird but it's great. I use petite diced tomatoes, fresh basil/parsley and, depending on my mood, rosemary. I did put in the capers but wasn't impressed with them. I think some Kalamanta olives would be awesome. Thanks for a trip down memory lane!

Basically, I just used the recipe as a starting point. I ended up omitting the capers and the lemon juice and adding in fresh chopped celery and red pepper. I also used the "spice rack" equivalents of parsley, onions and garlic. Plus added dill and chives (for a milder onion taste). All in all though, it was a very enjoyable lunch for me!

This is a great week-night meal (on the table in less than 30 minutes). We used a 28oz. can of good quality marinara sauce (Trader Joe’s), added a full Tablespoon of Italian seasoning & black pepper. We also used about ½ the pasta called for in the recipe which was more than enough. Healthy, good & easy. What more needs to be said?

Pretty yummy, cheap, and easy to make. Not spectacular but I'll probably make it again. The only change I did to the recipe was add 1/2 a bunch of parsley instead of the one tablespoon.