Peter's Pasta al' Tonno Recipe -
Peter's Pasta al' Tonno Recipe

Peter's Pasta al' Tonno

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"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  1. In a large pot cook spaghetti pasta with a teaspoon of oil in boiling salted water until al dente. Drain, leaving pasta moist.
  2. Meanwhile, in a large skillet over medium heat saute the onions and garlic in 2 tablespoons of olive oil until soft and tender, about 3 or 4 minutes. Add the two cans of tuna and let cook on medium for 6 minutes. Add salt and pepper to taste, cooked pasta, and continue stirring. Turn burner to high heat, add remaining 2 tablespoons of olive oil and cook for 3 or 4 minutes.
  3. Place the pasta in large serving bowl and toss with the fresh parsley and grated Parmesan cheese. Serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Dec 04, 2002

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.

Most Helpful Critical Review
Oct 07, 2002

Very simple to make!


19 Ratings

Aug 13, 2009

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.

Feb 22, 2007

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.

Jan 16, 2004

Used two 6-oz cans of tuna. Still produced insufficient sauce for a pound of pasta. Came out rather gluey.

Apr 19, 2011

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.

Jul 30, 2009

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!

Jul 05, 2008

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!


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  • Calories
  • 324 kcal
  • 16%
  • Carbohydrates
  • 41.3 g
  • 13%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 9 g
  • 14%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 18.1 g
  • 36%
  • Sodium
  • 43 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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