Meal/ Pasta

Pasta with Tuna Ragu’

Indulge in a culinary delight with our tantalizing Tuna Ragu recipe. This recipe is given a delightful twist in our kitchen, resulting in a dish that will leave you craving more. In this video, we’ll guide you through the process of creating a flavorful and hearty Tuna Ragu that will impress even the most discerning palates. Our chef starts by sautéing onions and garlic to create a fragrant base, setting the stage for the mouthwatering flavours to come. High-quality canned tuna takes centre stage, infusing the dish with its unique richness. Combined with a medley of diced tomatoes, herbs, and spices, this ragu transforms into a symphony of flavours that will dance on your taste buds. As the ragu simmers gently, the ingredients meld together, creating a harmonious sauce with a deep, satisfying taste. The result is a savoury and comforting ragu that pairs perfectly with al dente pasta.

Pasta Tuna Ragu

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  • ¼ cup golden drop olive oil
  • ½ red onion, minced
  • 2 tablespoons minced parsley
  • 2 garlic cloves, minced
  • 1 sprig of fresh thyme
  • 1 tablespoon minced fresh mint
  • Sea salt, to taste
  • Pepper, to taste
  • 200g pasta - orechietti
  • 200g red elmar tuna
  • 1 cup white wine
  • 1 cup FOS whole pitted olives
  • 3 Red Elmar anchovies
  • 500g Tomato Sauce



In a medium pan, heat olive oil over medium heat and add onion, parsley, garlic, thyme, and mint.


Add a pinch of salt and let sizzle for 3 to 4 minutes.


Add tuna and season with pepper.


Add wine and raise the heat to high for a few seconds to evaporate the alcohol, then reduce heat to medium and cook for 4 to 5 minutes.


Add your tomato sauce, anchovies and olives and let simmer for 5 minutes, then remove from heat.


Meanwhile, bring a large pot of water to a boil. Add orechiette pasta and cook until al dente.


When the pasta is ready combine with the sauce and a ladle of pasta water.




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