Linguine with tuna sauce

Linguine with tuna sauce

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(34 ratings)

Prep: 30 mins


Serves 4
An authentic Italian pasta dish perfect for a relaxed bite with friends

Nutrition and extra info

Nutrition: per serving

  • kcal615
  • fat20g
  • saturates3g
  • carbs78g
  • sugars2g
  • fibre3g
  • protein35g
  • salt1.2g
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  • 4 tbsp extra-virgin olive oil
  • 3 tbsp fresh flatleaf parsley, chopped
  • 2 garlic cloves, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1cm fresh ginger, peeled and finely chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 450g creamed tomatoes (passata)



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 x 200g cans tuna in olive oil, drained and flaked



    A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…

  • 375g linguine


  1. Prepare the sauce: Heat the oil in a medium pan. Toss in 2 tbsp of the parsley, the garlic, chilli and ginger and fry for a few minutes until slightly soft. Tip in the tomatoes and cook for another few minutes. Fold in the tuna and season the sauce generously. Leave the sauce to simmer for 10 minutes.

  2. Boil the pasta: Meanwhile, cook the pasta for 8-10 minutes, or as directed on the pack. Drain, then return to the pan. Pour the tuna sauce into the pasta and toss well. Sprinkle over the remaining parsley, divide between four bowls and serve.

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Comments, questions and tips

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16th Apr, 2019
Surprisingly delicious! I was sceptical but I added the suggested black olives and extra garlic. Used puréed ginger for speed. Kids loved it, I loved it, hubby loved it! A great quick tea!
18th Jul, 2018
I've made similar with canned mackerel in spicy tomato sauce when I was unable to get to a shop for tuna, my preference was for the mackerel version. I also added lemon zest and a squeeze of lemon juice, left out the ginger (again as I had none) but I enjoyed it!
14th Sep, 2017
my 12year old loves this because he can make it for himself. He adds black olives too
23rd Aug, 2017
I've made this so many times it never fails. Use Tuna in water to cut down on oil. You only need a dash of oil to fry (Rapeseed btw), never olive oil if heating turns to bad fact. Enough of the detail. It's a classic. Try it :0))
30th Mar, 2016
This is now my favourite pasta dish! It's quick, cheap and fresh tasting…ideal for a midweek tea! I add black olives just to keep my son happy.
4th Jun, 2015
Tried this for the first time. Thought it was ok but I didn't rate it higher than 3 stars. Quite bland despite using two chillies. No plans to make it again.
8th Mar, 2014
20th Sep, 2013
Have just finished eating this! Finished work, went food shopping and this was the perfect quick Friday night recipe. I added the juice of a lime but that was the only change and this was really, really good. Wouldn't serve four (in my opinion but then what recipes do!) more like two with half a leftover bowl. Really fresh tasting and thoroughly enjoyed it. Will definitely become a regular now.
28th Feb, 2012
Made for a quick tea, was lovely, would definiately make it again
28th Feb, 2012
So lovely and easy, I make this at least once a week! Great with a squeeze of lemon.


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