Fusilli with Tuna
When I don't feel like cooking something complicated, I often make fusilli with tuna. It's one of those recipes you turn to when you're in a hurry but still want something warm and filling. I always have canned tuna in my cupboard, and if I have an onion and a bit of tomato paste, dinner is sorted quickly. I've made this combination many times, exactly because it doesn't require anything sophisticated and doesn't give you a headache.
Quick Info
Total time: about 20-25 minutes
Preparation time: 5 minutes
Cooking time: 15-20 minutes, depending on how long the pasta boils
Servings: 2-3
Difficulty: easy
Recipe type: quick main
Ingredients
400 g fusilli pasta (or other short pasta if you don't have fusilli)
1 can of tuna (160 g) (ideally tuna in its own juice or "natural", not in oil)
1 small onion
1/2 cup of tomato paste (approx. 100 ml)
Olive oil, enough to sauté the onion
Salt, to taste
Preparation method
1. Put a large pot of water to boil. There should be enough water for the pasta to cook well.
2. Meanwhile, finely chop the onion. It doesn't have to be perfectly uniform, but the smaller it is, the quicker it cooks.
3. In a large skillet, put a little olive oil and add the onion. Sauté it over medium heat until it softens, but don't let it brown.
4. Open the can of tuna and drain the liquid well – whether it's water or oil, throw it away. Add the tuna to the sautéed onion and gently mix so you don't completely crumble it.
5. Pour the tomato paste over the tuna. Add salt to taste. Let everything simmer on low heat for a few minutes to combine the flavors and warm the tomato paste.
6. When the water for the pasta starts to boil, add a teaspoon of coarse salt, then add the pasta.
7. Cook the pasta according to the time indicated on the package. Taste them to be sure they are ready – they should be cooked "al dente".
8. Drain the pasta well and put it directly over the tuna and tomato sauce. Mix quickly to coat evenly.
9. Serve while hot.
Why I make this recipe often
I prepare it often because it's quick and I don't need hard-to-find ingredients. It can be made with what I almost always have at home. It's filling enough for lunch or dinner without taking much time or dirtying unnecessary dishes. The taste is balanced without being complicated.
Tips and Variations
Tips
- If you have time, let the tomato sauce with tuna simmer for a few minutes on low heat. The flavors will meld better.
- The smaller the onion, the quicker it cooks. If you want a milder taste, you can sauté the onion longer over low heat.
- If you're using tuna in oil, drain it well so the sauce doesn't turn out too greasy.
Substitutions
- Fusilli can be replaced with penne, farfalle, or even spaghetti if that's what you have on hand.
- Tomato paste can be substituted with crushed tomatoes, although it will result in a thinner sauce.
- Tuna in its own juice can be replaced with tuna in oil, just make sure to drain it thoroughly.
Variations
- For a version with more texture, you can add some sliced olives or capers if you have them in the fridge.
- You can sprinkle a little black pepper at the end, to taste.
- If you want something spicier, add a pinch of chili flakes to the tuna sauce.
Serving Ideas
- Serve the pasta with tuna immediately while hot.
- There's no need for parmesan or other cheeses on top, but you can add them if you want a different texture.
- A simple seasonal salad pairs well with it.
Frequently Asked Questions
1. Can I use red onion instead of white onion?
Yes, red onion gives a slightly different taste, but it works just as well in this sauce.
2. What kind of tomato paste is suitable?
Ideally, you should use a more concentrated tomato paste, not tomato juice. If you only have crushed tomatoes, use less so the sauce doesn't turn out too thin.
3. Is it necessary to drain the tuna very well?
Yes, it's important, especially if you want the sauce not to be too oily or watery. Drain the tuna as well as you can before adding it to the skillet.
4. Can the recipe be made without onion?
Yes, you can skip the onion if you can't stand it, but the sauce will be simpler in taste.
5. Can I add garlic?
Garlic is not included in the basic recipe, but if you want, you can add 1 clove of finely chopped garlic along with the onion.
Nutritional Values
Estimation for one serving (out of 3):
Calories: approximately 430-480 kcal
Protein: 20-22 g
Carbohydrates: 60-65 g
Fats: 8-10 g
Values vary depending on the type of tuna and the exact amount of oil used for sautéing. The pasta and tuna provide most of the protein and carbohydrates.
Storage and Reheating
Pasta with tuna is not the best to keep for more than a day. If you have leftovers, keep them in the fridge in a closed container for a maximum of 24 hours. They can be reheated briefly in the microwave or in a skillet with a little water, but the texture of the pasta won't be the same as when freshly made. Ideally, consume them immediately after preparation.
When I don't feel like cooking something complicated, I often make fusilli with tuna. It's one of those recipes you turn to when you're in a hurry but still want something warm and filling. I always have canned tuna in my cupboard, and if I have an onion and a bit of tomato paste, dinner is sorted quickly. I've made this combination many times, exactly because it doesn't require anything sophisticated and doesn't give you a headache.
Quick Info
Total time: about 20-25 minutes
Preparation time: 5 minutes
Cooking time: 15-20 minutes, depending on how long the pasta boils
Servings: 2-3
Difficulty: easy
Recipe type: quick main
Ingredients
400 g fusilli pasta (or other short pasta if you don't have fusilli)
1 can of tuna (160 g) (ideally tuna in its own juice or "natural", not in oil)
1 small onion
1/2 cup of tomato paste (approx. 100 ml)
Olive oil, enough to sauté the onion
Salt, to taste
Preparation method
1. Put a large pot of water to boil. There should be enough water for the pasta to cook well.
2. Meanwhile, finely chop the onion. It doesn't have to be perfectly uniform, but the smaller it is, the quicker it cooks.
3. In a large skillet, put a little olive oil and add the onion. Sauté it over medium heat until it softens, but don't let it brown.
4. Open the can of tuna and drain the liquid well – whether it's water or oil, throw it away. Add the tuna to the sautéed onion and gently mix so you don't completely crumble it.
5. Pour the tomato paste over the tuna. Add salt to taste. Let everything simmer on low heat for a few minutes to combine the flavors and warm the tomato paste.
6. When the water for the pasta starts to boil, add a teaspoon of coarse salt, then add the pasta.
7. Cook the pasta according to the time indicated on the package. Taste them to be sure they are ready – they should be cooked "al dente".
8. Drain the pasta well and put it directly over the tuna and tomato sauce. Mix quickly to coat evenly.
9. Serve while hot.
Why I make this recipe often
I prepare it often because it's quick and I don't need hard-to-find ingredients. It can be made with what I almost always have at home. It's filling enough for lunch or dinner without taking much time or dirtying unnecessary dishes. The taste is balanced without being complicated.
Tips and Variations
Tips
- If you have time, let the tomato sauce with tuna simmer for a few minutes on low heat. The flavors will meld better.
- The smaller the onion, the quicker it cooks. If you want a milder taste, you can sauté the onion longer over low heat.
- If you're using tuna in oil, drain it well so the sauce doesn't turn out too greasy.
Substitutions
- Fusilli can be replaced with penne, farfalle, or even spaghetti if that's what you have on hand.
- Tomato paste can be substituted with crushed tomatoes, although it will result in a thinner sauce.
- Tuna in its own juice can be replaced with tuna in oil, just make sure to drain it thoroughly.
Variations
- For a version with more texture, you can add some sliced olives or capers if you have them in the fridge.
- You can sprinkle a little black pepper at the end, to taste.
- If you want something spicier, add a pinch of chili flakes to the tuna sauce.
Serving Ideas
- Serve the pasta with tuna immediately while hot.
- There's no need for parmesan or other cheeses on top, but you can add them if you want a different texture.
- A simple seasonal salad pairs well with it.
Frequently Asked Questions
1. Can I use red onion instead of white onion?
Yes, red onion gives a slightly different taste, but it works just as well in this sauce.
2. What kind of tomato paste is suitable?
Ideally, you should use a more concentrated tomato paste, not tomato juice. If you only have crushed tomatoes, use less so the sauce doesn't turn out too thin.
3. Is it necessary to drain the tuna very well?
Yes, it's important, especially if you want the sauce not to be too oily or watery. Drain the tuna as well as you can before adding it to the skillet.
4. Can the recipe be made without onion?
Yes, you can skip the onion if you can't stand it, but the sauce will be simpler in taste.
5. Can I add garlic?
Garlic is not included in the basic recipe, but if you want, you can add 1 clove of finely chopped garlic along with the onion.
Nutritional Values
Estimation for one serving (out of 3):
Calories: approximately 430-480 kcal
Protein: 20-22 g
Carbohydrates: 60-65 g
Fats: 8-10 g
Values vary depending on the type of tuna and the exact amount of oil used for sautéing. The pasta and tuna provide most of the protein and carbohydrates.
Storage and Reheating
Pasta with tuna is not the best to keep for more than a day. If you have leftovers, keep them in the fridge in a closed container for a maximum of 24 hours. They can be reheated briefly in the microwave or in a skillet with a little water, but the texture of the pasta won't be the same as when freshly made. Ideally, consume them immediately after preparation.