Traditional recipes

Spaghetti with tuna and capers

Spaghetti with tuna and capers

Put a pot on the fire with water and salt, when the water starts to boil add the pasta.

Meanwhile, cut the onion into small pieces and place in a wok pan together with the crushed garlic and olive oil. Add the capers after a few minutes.

Add the spices and tuna drained with water or oil, quench with white wine, then add the diced tomatoes. Leave on the fire for about 5 minutes and serve with pasta.

Serve with grated Parmesan cheese.

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(5 points / total votes: 15)

valentina 5 years ago - 2 August 2012 22:09

Re: Tuna pate with capers

I don't know you, but your recipes are delicious too
I love your emails!
Good health and everything you want!

Tudor Bugetar 5 years ago - 2 August 2012 22:49

Re: Tuna pate with capers

And on this occasion I found out where you disappeared. At least I'm looking forward to new recipes.

Monica Mihaly 5 years ago - 3 August 2012 09:31

Re: Tuna pate with capers

Welcome back, Ioana
I missed the news I didn't know what to cook anymore, I'm very glad you started cooking

Ioana 5 years ago - 3 August 2012 10:43

Re: Tuna pate with capers

Yes, Tudor, I was on vacation.

monika, I hardly got into the rhythm, the holiday was long and relaxing.

Andreea 5 years ago - 3 August 2012 13:50

Re: Tuna pate with capers

Bravo! this is how the holiday should be: long and relaxing. welcome back!

daniela 5 years ago - 8 August 2012 20:47

Re: Tuna pate with capers

Ioana, I made this pate and it turned out very good, thank you very much for the recipe. I just put a grated teaspoon of mustard, added a few sprigs of dill and my canned tuna contained a little hot, pickled pepper. Otherwise, I followed the recipe posted by you. Delicious!

Andreea 5 years ago - 4 September 2012 14:58

Re: Tuna pate with capers

I just enjoyed this pate. Delicious! I only cook according to your recipes, thank you!

Stana Pribu 5 years ago - 28 September 2012 14:48

Re: Tuna pate with capers

you are formidable ion write some recipes for diabetic kisses

lore 5 years ago - December 29, 2012 16:27

Re: Tuna pate with capers

your super delicious recipes, everything I tried turned out extremely tasty.
I would have a question: don't you have a recipe for a cake with a red top?

Spaghetti with tuna

A portion of spaghetti, full of Mediterranean flavors. Pasta is in the top of my culinary preferences, especially spaghetti cooked with tuna, sardines, anchovies and seafood.

Alder pasta has a much easier digestibility and is even dietary with a well-prepared sauce, without much fat and in moderate amounts.

Ingredients & # 8211 Spaghetti with tuna (4 & # 8211 5 people)
  • 500 g durum wheat spaghetti - Agnesi, Barilla
  • tomato sauce with basil - (recipe here)
  • extra virgin olive oil
  • 2 cans x 185 g tuna fillets in olive oil, whole pieces - good quality
  • 1 small red onion, about 50 g, cleaned and finely chopped
  • 2 thin sprigs of green onion, cleaned and cut into slices
  • 1/2 red hot pepper, cleaned of seeds and cut into thin slices
  • 3 tablespoons kalamata olives, about 70 g
  • 1 tablespoon brine capers, rinse in cold water and drain
  • 2 tablespoons chopped parsley
  • a few basil leaves to serve
  • 1 lemon cut into four, to serve
  • sea ​​salt and black pepper, freshly ground
Preparation & # 8211 Spaghetti with tuna

Heat 1 tablespoon of olive oil in a pan - sauté the onion for 4 minutes on low heat, then add the hot pepper, olives and capers. We cook everything for another 1 & # 8211 2 minutes.

Then add the tomato sauce, tuna with its own oil and chopped parsley. Boil the sauce for about 10 minutes on low heat.

Meanwhile, boil the spaghetti according to the instructions on the package. Boil the boiled pasta lightly with the tuna sauce, then balance the taste with salt and pepper (add a few tablespoons of water in which they cooked the pasta to help the sauce).

Serve the pasta with tuna in deep plates, seasoned with parsley, basil, a drop of olive oil and lemon juice. Great appetite!

Spaghetti with sardines, capers, olives and tomato sauce

Last year at this time, after a very intense period of events at Mazilique Studio, I was starting to brainstorm with my colleagues where we could go for a few days in a team building. The coordinates we took into account were to be a destination where we could eat well and have the option of beach and laziness.

I chose Sicily and it was a wonderful decision & # 8211 not only did we enjoy an overdose of gelato, but at every meal we also tested a variant of pasta with fish or seafood.

One recipe that stuck in our minds was some spaghetti with fresh sardines and olives, which my colleague Simona ordered from a terrace in Cefalu. So when the duke's appetite hit us on a semi-rainy afternoon, we said in unison that this was what we wanted to eat for lunch. There was no time to buy fresh sardines, so I stocked up on what I found in the pantry - canned sardines, tomato sauce, olives, plus some fresh basil from my own harvest.

We made our appetite accordingly and it gave us enough energy and hope to make plans for our next trip together (which we hope will happen as soon as possible).

4 servings, 20 minutes

250g spaghetti
2 tablespoons olive oil
1⁄2 teaspoon hot pepper flakes
3 cloves of crushed garlic and coarsely chopped
180g sardines, drained of oil
250g finely chopped tomatoes
1 tablespoon tomato paste
100g black olives, coarsely chopped (I used some less salty)
2 tablespoons capers
1/2 bunch of basil
60ml of the water in which they cooked the pasta
salt and freshly ground pepper

Fill a large pot with water, add salt and put on the fire. When the water starts to boil, add the pasta, set the heat to medium and boil the pasta for 9 minutes, or according to the time mentioned on the box.

While you wait for the water to boil for the pasta, you can prepare the sauce.

Pour the olive oil into a large pan and heat over medium heat. Put the chopped garlic and cook for 1-2 minutes, then add the hot pepper flakes together with the sardines. Cook everything for 2 minutes, stirring with a wooden spoon, crushing and breaking the sardines into pieces.

Add the chopped tomatoes together with the tomato paste. Mix everything and let it boil for 3-4 minutes, until the sauce boils and decreases a little.

As soon as the sauce has the desired consistency, add the olives, capers and half the amount of finely chopped basil. Mix and cook everything for another 2 minutes.

Stop 100ml of the water in which the pasta was boiled, drain it, then transfer it over the sauce. I added 60ml of water, but you can put more if you want to get a more liquid sauce. Mix everything, and finally sprinkle the remaining basil leaves.

For an extra touch at the end, you can drip a little more olive oil on top and some freshly ground pepper.

I don't know how many of you still have supplies in the pantry, but let me tell you how it is with me. As I used the ingredients I had in the house lately, I ended up with empty shelves both in the drawers at home and in the pantry in the studio. So for this recipe we kind of inaugurated the end of the ingredients we have at hand.

And now, even though I have the urge to walk to the market more often, to cook fresher, fresher, more seasonal - these are still some basic ingredients that I use often, so I had to replenish the stock in the pantry.

In order to have more time to roam the markets, I always preferred to order everything I could online. So, last week I placed an order in the new category of dry foods from eMAG, where in addition to tomato sauces and canned chickpeas, I added to the basket a bottle of gin Monkey 47 (I couldn't help myself :)) from the drinks category. The good part is that they deliver quickly all over the country and have many variants of ingredients from the grocery and beverage category. And no worries, the gin bottle was super well packaged, covered in protective material, so that it arrives intact at the destination and does not spoil anyone's party :-)

Also, if you place an order of at least 100 lei in the categories today dry food & beverages, and apply the code "groceries" you receive a voucher of 20 lei extra-discount from the total price displayed. The promotion applies exclusively to products sold by eMAG.

Spaghetti with tuna and avocado

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Spaghetti with tuna in tomato sauce and capers

Bring water to a boil for pasta. Add salt to the water.
The tuna drains into a larger strainer. The oil is kept because we will use part of it in the preparation.
In the tomato puree, add oregano, basil, sweetener and freshly ground pepper.
Chop the red onion as finely as possible. Peel a squash, grate it and squeeze the juice.
Drain the capers from the brine and rinse then cut into small pieces (if you use small capers it is no longer necessary to cut them)

Add the pasta to the water and boil for 80% of the time indicated on the package.
Meanwhile, add some of the canned fish oil (50 ml) to the pan and sauté the onion for one minute.
Add the tuna and tomato sauce and simmer for 5 minutes.
Add the capers, crushed garlic and chilly flakes.

Remove the pasta with a spatula and add directly to the sauce and simmer together for another 2 minutes. If you want a sauce with a more liquid consistency, add 100 ml of water in which they cooked the pasta over the sauce.

Serve with freshly chopped parsley.
If you want and like the combination of fish and cheese, you can add finely grated Parmesan cheese at the end.

You can use chopped water that you also drain into a strainer. Add 50 ml of olive oil to sauté the red onion.

Spaghetti with tuna and capers - Recipes

To be completely honest, this recipe was born on a rainy evening when I had a craving for pasta, but I didn't have much at hand and no desire to go shopping. So I used all the cans I had in the pantry / fridge and came up with this combination that I've been loyal to ever since. I haven't cooked pasta in a different tone, because that's exactly how I like it: with a delicate aroma, but still strong fish and, at the same time, light thanks to the red sauce with capers and olives.

3-4 canned anchovy fillets

2 tablespoons capers in brine

100 grams of pitted kalamata olives

a can of 400 grams of whole tomatoes

a can of 150 grams of tuna fillet, in oil

The pasta is boiled in a large pot of salted water, according to the instructions on the package.

Chop the garlic and fry it together with the anchovy fillets in hot olive oil in a larger pan. Fry until the anchovy fillets start to "melt", but be careful not to burn the garlic.

Add the rinsed and drained capers and the coarsely chopped olives and cook for another 2 minutes.

Add the canned tomatoes and bring to the boil, lightly crushing them with a wooden spatula. Season with salt and pepper, taking care of the salt because both the capers and the olives are salty.

At this point the pasta should be cooked. Drain and add to the pan, stirring well to cover with sauce.

Add the drained tuna, stirring carefully so as not to crush it too much and turn off the heat.


1. Bring 2 liters of water to a boil, add the cleaned and chopped vegetables, wine and meat. Season with salt and cook for 1 ½ hours, then leave to cool.

2. In a bowl or blender, mix the egg yolks, a pinch of salt, pepper and a pinch of lemon juice and mix all the ingredients well, at first slowly, then faster and faster, gradually adding the olive oil. After the sauce has started to emulsify, add the lemon juice. If the mayonnaise is "cheese", put an egg yolk in a clean bowl, mix vigorously and gradually, adding a little of the cheese mayonnaise. If you are in a hurry, you can use 250g of ready-made mayonnaise. When the mayonnaise is ready, add the tuna, anchovy fillets and capers and mix all the ingredients for a minute to obtain a creamy, lump-free sauce.

3. If you want a finer-toned sauce, you can add a few tablespoons of the cold soup in which the meat was cooked. You can also add a few pieces of vegetables cooked for soup, but you will have to blender all the ingredients again.

4. Drain and thinly slice the cold meat, arrange the slices on a plate. Pour the sauce on top and leave to cool for at least an hour, so that the flavors blend slowly, after which it can be served.

Tuna pate with capers and olives

For the days when our time is limited or we are very tired and we don't have much time to cook, a tuna pate with olives and capers is welcome! It can be preserved as a snack before serving a hot dish or as part of a buffet.

It is made in only 15 minutes and is so good that even the most capricious diners will enjoy the flavor of tuna served in another form.

Along with the other classic elements, a banal canned tuna will turn into a fine, delicate and easily spreadable cream, managing to be to the liking of those who are not very friendly with fish. You can serve it with a wholemeal Turkish bread, on slices of toast, crispy biscuits, etc.

How to make tuna pate with capers and olives ?!

  • 300 g canned tuna (3 medium cans)
  • 120 g butter with 80% fat
  • 100 g fat cream with 32% fat
  • The peel of a lemon
  • The juice of half a lemon
  • 3 hard boiled eggs
  • 50 g capers
  • 100 g pitted olives
  • 1 bunch of parsley
  • Salt and pepper to taste

We will put in a large bowl the well drained tuna, we add the cream, the butter and we homogenize them with the help of a blender until we obtain a creamy paste.

Coarsely chop the eggs, parsley, capers and olives.

We put the coarsely chopped ingredients over the tuna composition, together with the peel and lemon juice, a few pieces of tuna, pepper and with the help of a kitchen spatula we incorporate them. If necessary, add more salt.

In a cake pan lined with cling film, pour the composition and level it. We wrap it and put it in the fridge until the next day. The size of the tray does not matter too much, I used human 24/10 cm.

Gently unwrap the foil and turn over on a plate. Garnish with olives, capers and parsley leaves.

Simple, tasty and healthy, so I don't care about you anymore and I wish you good work and good appetite!


On a day when we don't feel like complicated things, or we are simply in a time crisis, we can make something absolutely delicious: tuna pasta, capers and tomato juice. Simple, fast and good!


For the sauce:
3 tablespoons olive oil
1 large yellow onion
2 retains tone
3 teaspoons capers
250 ml tomato juice
3 large cloves of garlic

Put the pasta in hot salted water and 2 tablespoons of oil to boil, according to the instructions on the package. During this time we prepare the sauce.
We cut the julienned onion in the hot oil well. When it becomes glassy add 2 tablespoons of water and let it simmer until the water evaporates.

Add the tuna and continue to harden, stirring as often as we can.

We put the capers next to the tuna, then we let them flavor the flavors well, for a few minutes, and then we drown everything in tomato juice.

And to complete the taste, add the crushed garlic, season with salt and pepper and mix well.

When the sauce has shrunk and thickened, we will know it is ready. Meanwhile, the pasta was boiled, I drained them, so we put the sauce on them and mix everything & # 8230

I told you it is easy and quick to prepare! Taste & # 8230 you will see how good it is, you have to try this recipe!

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