Reviewed: Apr. 10, 2009

Excellent combination of flavors. I used less pasta and more capers and lemons based on the other reviews. I also used whole wheat penne pasta. I really enjoyed it and will definitely make it again. Thanks for the recipe!

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Lisa V.

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Reviewed: Apr. 2, 2009

This is a funny recipe. It's good while you're eating it but I don't think I would ever crave it (I'm not sure if that makes sense or not). More importantly my finace liked it. I know if he likes something cause he eats it at warp speed. For the ease in making this and for the fact that most / all ingredients are staples in my pantry I give this one five stars! PS - I added olives to my recipe for a bit more Mediteranean flavour ....mmmm

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Love to cook

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Reviewed: Mar. 24, 2009

This turned out decent. I don't know if I can really rate this properly though. I thought I had all ingredients on hand but realized at the last minute I didn't. So I read another review where they just used jarred sauce. So that's what I did. I added more garlic to the sauce and still used 2 cans tuna. The tuna flavor wasn't overpowering but it wasn't really special either. I will try this agian with the recipe as stated and update then!! Thanks....

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D89BUTTONS

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Grain Valley, Missouri, USA

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Reviewed: Mar. 10, 2009

I made this in the crock pot instead of on the stove. And, because other reviewers said that it came out to dry, I added a 14.5 oz. can of diced tomatoes and used a 13 oz. package of angel hair instead of 16 oz. It came out perfectly--not too dry, not too soupy! It does have a very tomato-y taste, so beware if that's not your thing. Parmesan tastes good with this.

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KKH3

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Reviewed: Feb. 3, 2009

I eat lots of unusual things and there is little that I don't like but I was hesitant about tuna in tomoatoe sauce. Upon making this we really didn't like it for just that reason. Except I made a ton so I saved it for leftovers and a couple days later I thought it tasted 10x better. Still not sure I would make it again.

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jmcleland

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Reviewed: Feb. 2, 2009

Easy, healthy and quick for busy family. Followed another posters suggestion of adding broccoli for extra veggie serving... worked well. I used whole wheat Penne pasta and diced tomatoes. Followed recipe nearly exact with a little seasoning (fresh basil and ground pepper) to taste.

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NovelCOOK

Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

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Reviewed: Dec. 22, 2008

Great recipe. It is very easy to make and it tastes wonderful. I used diced tomatoes instead of crushed and it worked great. The flavor of the capers and red pepper is subtle but perfect. I wouldn't change anything else about this recipe.

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RUNBECK1

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2008

Super easy, tastes great!

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The Grunwald Family

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Reviewed: Nov. 24, 2008

This was good for a quick, filling meal. I used diced tomatoes instead of crushed, and don't use capers. I will make this again when I am in a pinch for something cheap and fast for dinner!

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Oct. 22, 2008

This was a really great recipe for a quick lunch. I didn't have any capers, but it was still really good. This is definitely a keeper for the lunch menu.

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Christina W.

Cooking Level: Intermediate

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Reviewed: Sep. 18, 2008

My husband really like this. I didn't have red pepper flakes so I just added fresh ground black pepper. Wasn't saucy enough though. Next time I'll add two tins of tomatoes.

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Bostonbuns

Cooking Level: Intermediate

Home Town: Concord, Massachusetts, USA

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Reviewed: Aug. 17, 2008

This was very good! I don't tend to keep much canned stuff, so I used fresh roma tomatoes, and I used pouched tuna, which I believe has a slightly stronger flavor. My family really liked it! Also good old for a small lunch the next day.

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Squid

Cooking Level: Expert

Home Town: Pismo Beach, California, USA

Living In: Rocklin, California, USA

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Reviewed: Jul. 27, 2008

This was a little bland to begin with, so I doubled the lemon juice and added another squirt right before serving. I also had to double the capers, and added black pepper. The sauce was a bit thick for my preference. But, it was easy and quick. I will try again with tuna in olive oil, and double/triple the lemon and capers.

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KB

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Reviewed: May 14, 2008

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!

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Nicole Burdett

Cooking Level: Expert

Home Town: East Templeton, Massachusetts, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Apr. 30, 2008

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.

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Amber

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Reviewed: Apr. 24, 2008

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 :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Apr. 21, 2008

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.

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Sass

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Reviewed: Mar. 10, 2008

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.

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Count1

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Reviewed: Feb. 16, 2008

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.

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QUEENY123

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Feb. 8, 2008

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.

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