There are days when I crave something quick, yet different from the classic aglio e olio or carbonara pasta. I usually choose this pasta recipe with tuna and broccoli when I have a leftover can of tuna and a broccoli forgotten in the fridge. It takes half an hour to prepare, I use what I have on hand, and I don’t need to supervise it too much.
Quick Info
Total time: 30 minutes
Servings: 2-3
Difficulty: easy
Ingredients
200 g pasta (penne, fusilli, or spaghetti, as preferred)
1 can of tuna in oil (approx. 160 g)
1 small white onion
2 cloves of garlic
50 ml dry white wine
3 tablespoons cooking cream (12-20% fat)
10 pitted black olives
1 small piece of broccoli (about 200 g, just the florets)
2 tablespoons olive oil
1/2 teaspoon dried basil
1/4 teaspoon ground ginger (or 1 cm root, grated)
Salt and pepper, to taste
Grated Parmesan, for serving
Instructions
1. Put a pot of salted water to boil. When it starts to boil, add the pasta. Cook them for 1 minute less than the package instructions to avoid them getting too soft when mixed at the end.
2. Meanwhile, chop the onion into julienne or cubes, as you prefer. Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 3-4 minutes, until it softens, but do not let it brown.
3. Sprinkle the basil and ginger over the onion, stir briefly.
4. Pour the white wine into the skillet, let it boil for a minute to evaporate the alcohol.
5. Add the drained tuna. Mix well to combine with the onion and spices. Adjust with salt and pepper. Let the remaining liquid reduce for another 2-3 minutes.
6. Slice the garlic thinly and the olives into rounds.
7. Meanwhile, place the broccoli florets in a pot of boiling salted water, separate from the pasta. Cook for 6-7 minutes, until tender but still firm. Drain immediately.
8. When the tuna mixture reduces, add the cream, garlic, and olives. Stir over low heat for 2 minutes to thicken the sauce, but do not boil it for too long.
9. Drain the pasta, reserving a few tablespoons of the cooking water.
10. Add the broccoli to the tuna sauce, then add the pasta and a little cooking water if it seems too dry.
11. Mix everything well for 1-2 minutes over low heat, just enough to combine the ingredients.
12. Serve immediately, with grated Parmesan on top.
Why I make this recipe often
For me, it’s one of the simplest fish pasta recipes that I can adapt on the fly. It has protein, fiber, and I don’t need to plan anything in advance. It’s good the next day too, it doesn’t dry out if you keep some sauce.
Tips and variations
Tips
- The pasta should not be overcooked, otherwise it becomes mushy after mixing with the sauce.
- Broccoli tastes better if you blanch it quickly, do not boil it until it turns mushy.
- If using tuna in water, add another tablespoon of olive oil to the sauce.
- Taste and adjust the acidity. Sometimes the wine makes the sauce too sour; you can add half a teaspoon of sugar if you want.
Substitutions
- You can use mackerel or sardines instead of tuna, if that’s what you have in the pantry.
- The broccoli can be replaced with zucchini or asparagus, cut into small pieces.
- Green olives are just as good if you don’t have black ones.
Variations
- You can add capers for extra flavor.
- A pinch of chili flakes works if you like your pasta a bit spicy.
- Instead of cream, I’ve sometimes tried Greek yogurt (adjusting the cooking time to prevent it from curdling).
Serving ideas
- Grated Parmesan is not optional for me, but you can skip it if you want something lighter.
- A simple green salad on the side, plus a slice of lemon, complements the meal well.
Frequently asked questions
1. Can I make the recipe without wine?
Yes, you can skip the wine or replace it with a tablespoon of diluted lemon juice. The taste will be slightly different, but it works.
2. What type of pasta works best?
Any short shape works: penne, fusilli, farfalle. I’ve also made it with spaghetti or linguine when that’s what I had.
3. Can I make the recipe without cream?
Yes, you can omit the cream; you’ll have a lighter sauce. You can add a bit of the pasta water to avoid it being too dry.
4. How do I know if the broccoli is cooked correctly?
If a fork goes in easily but doesn’t break apart, it’s done. If it’s too soft, it will crumble when mixed.
5. Can I make the recipe vegan?
You can try using plant-based tuna or chickpeas for protein, plant-based cream, and skip the Parmesan.
Nutritional values (estimate per serving)
Calories: 420-480 kcal
Protein: 23-25 g
Carbohydrates: 55-60 g
Fat: 13-17 g
Fiber: 6-8 g
Storage and reheating
The tuna and broccoli pasta keeps in the fridge in a sealed container for up to two days. When reheating, I add a little water or milk, heat on low, and stir occasionally to prevent sticking. The texture of the pasta won’t be quite the same as at first, but the taste remains good.
Quick Info
Total time: 30 minutes
Servings: 2-3
Difficulty: easy
Ingredients
200 g pasta (penne, fusilli, or spaghetti, as preferred)
1 can of tuna in oil (approx. 160 g)
1 small white onion
2 cloves of garlic
50 ml dry white wine
3 tablespoons cooking cream (12-20% fat)
10 pitted black olives
1 small piece of broccoli (about 200 g, just the florets)
2 tablespoons olive oil
1/2 teaspoon dried basil
1/4 teaspoon ground ginger (or 1 cm root, grated)
Salt and pepper, to taste
Grated Parmesan, for serving
Instructions
1. Put a pot of salted water to boil. When it starts to boil, add the pasta. Cook them for 1 minute less than the package instructions to avoid them getting too soft when mixed at the end.
2. Meanwhile, chop the onion into julienne or cubes, as you prefer. Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 3-4 minutes, until it softens, but do not let it brown.
3. Sprinkle the basil and ginger over the onion, stir briefly.
4. Pour the white wine into the skillet, let it boil for a minute to evaporate the alcohol.
5. Add the drained tuna. Mix well to combine with the onion and spices. Adjust with salt and pepper. Let the remaining liquid reduce for another 2-3 minutes.
6. Slice the garlic thinly and the olives into rounds.
7. Meanwhile, place the broccoli florets in a pot of boiling salted water, separate from the pasta. Cook for 6-7 minutes, until tender but still firm. Drain immediately.
8. When the tuna mixture reduces, add the cream, garlic, and olives. Stir over low heat for 2 minutes to thicken the sauce, but do not boil it for too long.
9. Drain the pasta, reserving a few tablespoons of the cooking water.
10. Add the broccoli to the tuna sauce, then add the pasta and a little cooking water if it seems too dry.
11. Mix everything well for 1-2 minutes over low heat, just enough to combine the ingredients.
12. Serve immediately, with grated Parmesan on top.
Why I make this recipe often
For me, it’s one of the simplest fish pasta recipes that I can adapt on the fly. It has protein, fiber, and I don’t need to plan anything in advance. It’s good the next day too, it doesn’t dry out if you keep some sauce.
Tips and variations
Tips
- The pasta should not be overcooked, otherwise it becomes mushy after mixing with the sauce.
- Broccoli tastes better if you blanch it quickly, do not boil it until it turns mushy.
- If using tuna in water, add another tablespoon of olive oil to the sauce.
- Taste and adjust the acidity. Sometimes the wine makes the sauce too sour; you can add half a teaspoon of sugar if you want.
Substitutions
- You can use mackerel or sardines instead of tuna, if that’s what you have in the pantry.
- The broccoli can be replaced with zucchini or asparagus, cut into small pieces.
- Green olives are just as good if you don’t have black ones.
Variations
- You can add capers for extra flavor.
- A pinch of chili flakes works if you like your pasta a bit spicy.
- Instead of cream, I’ve sometimes tried Greek yogurt (adjusting the cooking time to prevent it from curdling).
Serving ideas
- Grated Parmesan is not optional for me, but you can skip it if you want something lighter.
- A simple green salad on the side, plus a slice of lemon, complements the meal well.
Frequently asked questions
1. Can I make the recipe without wine?
Yes, you can skip the wine or replace it with a tablespoon of diluted lemon juice. The taste will be slightly different, but it works.
2. What type of pasta works best?
Any short shape works: penne, fusilli, farfalle. I’ve also made it with spaghetti or linguine when that’s what I had.
3. Can I make the recipe without cream?
Yes, you can omit the cream; you’ll have a lighter sauce. You can add a bit of the pasta water to avoid it being too dry.
4. How do I know if the broccoli is cooked correctly?
If a fork goes in easily but doesn’t break apart, it’s done. If it’s too soft, it will crumble when mixed.
5. Can I make the recipe vegan?
You can try using plant-based tuna or chickpeas for protein, plant-based cream, and skip the Parmesan.
Nutritional values (estimate per serving)
Calories: 420-480 kcal
Protein: 23-25 g
Carbohydrates: 55-60 g
Fat: 13-17 g
Fiber: 6-8 g
Storage and reheating
The tuna and broccoli pasta keeps in the fridge in a sealed container for up to two days. When reheating, I add a little water or milk, heat on low, and stir occasionally to prevent sticking. The texture of the pasta won’t be quite the same as at first, but the taste remains good.