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Tasty Tuna Pasta Recipe

  • Posted by Catherine Tumelty
  • 15 February 2014

You will need:

  • 1 x 500g box of Bavette or Linguine (we used Barilla brand)
  • 1 x 185g tin of Chunk Style Tuna in Oil or Springwater (we used Sirena brand)
  • 1 punnet of Cherry or Grape Tomatoes, halved
  • 1 medium Brown Onion, finely chopped
  • 1 tray of Oyster Mushrooms, roughly chopped
  • 1 clove of Garlic, minced
  • 1 small chopped Red Chilli (optional for those chilli lovers)
  • 2 to 3 tablespoons of Olive Oil
  • A splash of dry White Wine
  • 1 handful of Basil Leaves, roughly chopped or torn
  • 1 handful of pitted Kalamata Olives
  • Good pinch of Sea Salt (we used Maldon brand)
  • Cracked Black Pepper

Freshly grated Regiano Parmesan Cheese to taste

Step 1: Bring a saucepan of salted water to the boil over high heat. Meanwhile, halve the cherry tomatoes, finely chop the onion, garlic and chilli (removing the seeds) and roughly chop the oyster mushrooms.

Step 2: Cook pasta in boiling salted water for 8 minutes or until al dente. Meanwhile, heat the oil in a heavy based fry pan over low heat for a few minutes before adding the onion, (and chilli if you want to heat things up).  Cook for a few minutes until the onion is translucent then add the white wine. Once the alcohol has cooked away, add the oyster mushrooms, cherry tomatoes and garlic. Once the mushrooms and tomatoes have softened after about 5 minutes, add the tuna, olives and basil and stir until all combined.

Step 3: Drain the pasta, saving a little of the pasta water, add the pasta back to the saucepan and pour in the sauce. Add the salt and freshly cracked black pepper to taste and toss through until the sauce has coated the pasta. Serve immediately with some freshly grated Regiano Parmesan cheese
.