Tuna Fish with Spaghetti

Simple, thrifty, and on the table in 45 minutes. This old-fashioned tuna spaghetti tosses browned canned tuna with a quick fresh tomato sauce and a half pound of pasta.

Browning the drained, shredded tuna in oil before combining is the step that separates this from just dumping a can into noodles. That sear adds a nutty, toasted flavor to the fish and firms up the texture so it holds its own against the pasta instead of dissolving into mush.

The tomatoes get peeled, cooked until soft, and pushed through a sieve to make a smooth sauce. It’s more work than opening a jar, but the fresh tomato flavor is brighter and cleaner. If you’re short on time, a quick crush by hand works too.

Everything gets combined and heated through together at the end, letting the spaghetti absorb the tomato juices and tuna flavor in those final minutes.

Kitchen Tips

• Use oil-packed tuna for richer flavor, or water-packed for a lighter dish. Drain well either way.
• Shred the tuna into small flakes so it distributes evenly through the pasta.
• Fresh parsley stirred in at the end adds a pop of color and freshness. Don’t cook it down.
• A squeeze of lemon juice before serving brightens everything up.

Variations

• Italian style: Add 2 cloves minced garlic, a pinch of red pepper flakes, and swap vegetable oil for olive oil.
• Olive and caper: Toss in ¼ cup sliced olives and 1 tablespoon capers for a puttanesca-inspired version.
• Creamy tuna pasta: Skip the tomatoes and toss with a light cream sauce and frozen peas for a different take.