Tagliatelle with Tuna


Edward eats tuna canned in oil about twice a week, always for lunch. He buys Callipo Solid Light Tuna in Oil at Teitel Brothers on Arthur Avenue, and makes a salad with tuna and boiled cuttlefish. He boils the cuttlefish on Friday when he buys it, then dresses it with olive oil, lemon juice and salt, and stashes it in the fridge so he can have fish mid-week.  Sometimes he’ll add the leftover seafood from another dish–a handful of steamed mussels, or a couple of sautéed shrimp–and sliced avocado, sliced boiled potatoes, chopped parsley, and raw sliced onion, with olive oil, lemon juice, salt and pepper. It’s a lovely recipe that I’ve made many times; it makes me feel like I am sitting under a beach umbrella on the Adriatic, even when it is crappy outside.

The other way Edward get his weekly tuna fix is this easy and really wonderful dish. It’s elegant but hearty: so typical of Italian cuisine. Edward never serves pasta at night anymore. It’s too hard to digest, or rather, it keeps both Edward and Ellie up at night digesting. So with a salad, a glass of wine, and this time of year, a handful of walnuts and a couple of dates for desert, tagliatelle with tuna is a perfect lunch dish for them.

And when you taste it, I bet it will be for you, too.


Tagliatelle with Tuna
Serves 4
3 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, chopped
1 pint tomatoes, chopped
2 cans drained Italian tuna
Salt and ¼ teaspoon red pepper flakes
¾ pound tagliatelle
3 tablespoons chopped flat leafed parsley

Heat the oil in a large skillet over a medium heat. Add the onions and garlic and cook until the onions are translucent, about 4 minutes. Add the tomatoes and cook for another 10 minutes, until the tomatoes break up and are aromatic. Add the tuna and salt and pepper and cook until the tuna breaks up, about 5 minutes. Add a little more oil or a few tables of water if the pan seems dry.

Bring a large pot of salted water to a boil and cook until al dente. Drain and add the pasta to the sauce. Toss, check the seasoning and serve garnished with the parsley.

3 Comments on “Tagliatelle with Tuna

  1. Sounds delicious……..I think it will be lunch tomorrow while we wait out the blizzard!

  2. Made this for dinner last night – delicious!! I’ve been inspired by and cooking from The Kitchen Ecosystem book – such a pleasure to open the freezer and see jars of chicken stock, ready and waiting.

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