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!"
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olive oil, divided
2 (6 ounce) cans
salt to taste
ground black pepper to taste
chopped fresh parsley
grated Parmesan cheese
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.
Very simple to make!
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.
I made this tonight after searching on here for a Tuna recipe. I made this recipe exactly as written, EXCEPT I used about 9 oz of spaghetti instead of a lb. It was very very very bland, so I added a ton of pepper, milk, parmesan cheese, and salt. It was edible but still not at all what I call good, even after I jacked it up. I DO NOT recommend this recipe, unless you like bland food.
Used two 6-oz cans of tuna. Still produced insufficient sauce for a pound of pasta. Came out rather gluey.
This recipe def needed added ingredients but it turned out really good. I added old bay to taste, half a block of cream cheese, 1 1/4 cup of milk, 1/3 cup sour cream. Its very simple to make and i had all of the ingredients already at home.
Thanks to Erimess, I made just a 2 serving size of pasta, and this came out great! The flavors blended very nicely. So easy and quick, too!
Great base recipe! i added pitted olives, capers and artichoke hearts, veto'ed the onion, and added red pepper flakes before serving. fast too! will make instead of tuna salad sandwiches for a warm lunch! **edit: WARNING!! this recipe only tastes good with tuna packed in OLIVE OIL, avoid using waterpacked!
* Percent Daily Values are based on a 2,000 calorie diet.
Peter's Pasta al' Tonno
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 81
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