Fresh Tuna And Tomato Pasta

This fresh tuna and tomato pasta recipe is so simple and delicious! It only takes about 15-20 minutes to get on the table.
10 minutes
15 minutes

About this recipe

This fresh tuna and tomato pasta recipe is so simple and delicious! The tuna is cooked and tossed with pasta in a light tomato sauce. This impressive dish is just as quick to make as my pasta salad. It only takes about 15-20 minutes to get on the table. In fact, you can make the sauce while you wait for the water to boil and cook the pasta.

The secret to the perfectly cooked tuna is in the cooking time — it only takes a few minutes. If you leave it simmering for too long, the tuna will get tough and lose its flavour.

Fresh tuna and tomato past


  • 500 grams of pasta (Rigatoni)
  • 4 tablespoons olive oil
  • 3 garlic cloves thinly sliced
  • 1 long red chilli thinly sliced
  • 1 x 400 grams whole cherry tomatoes (can)
  • 2 sprigs basil
  • 25 grams of butter (salted)
  • 500 grams fresh tuna steaks
  • ½ cup parsley chopped

Notes from Rouba

  • Fresh tuna can be very expensive, you can use 300 grams instead.
  • It’s important not to overcook the tuna and, therefore, crucial to follow step 3 as explained.


Step 1.

Cook the pasta in boiling salted water until al dente. Drain and toss with 1 tablespoon of olive oil.

Step 2.

In a saucepan add the olive oil, garlic, and chili and sauté until soft but not golden. Reduce the heat to low. Add cherry tomatoes and basil and simmer for approximately 3-5 minutes allowing the sauce to slightly reduce and thicken. Add the butter and season with salt and pepper.

Step 3.

Add the tuna steaks. Heat gently over low heat for one minute and turn the tuna steaks over. Turn the heat off, cover the saucepan and allow the tuna to continue cooking for approximately 5 minutes. Break up the tuna and stir through the parsley. Toss through the pasta.

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Creating magic and happy memories with food are my gift for you!
xx Rouba

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