Red onion, red peppers, mushrooms, tuna, white wine and butter come together in this rich Mediterranean Tuna Pasta recipe — perfect for dinner tonight!
This recipe was created for my client Genova Torro, but all opinions are my own.
Growing up, canned tuna exclusively went into mayonnaise-laden tunafish sandwiches. I can still remember the smell and texture as I stirred together the ingredients. While I learned to make tuna like my grandmother from an early age, I seldom ate it. The flavor just didn’t do it for me.
It wasn’t until much later that I discovered that not all tuna is created equal — and when you find one you love, it is a delicious addition to meals. Moreover, I discovered that canned tuna is a great protein for use in a variety of dishes from tuna cakes to salads. It’s also fabulous in tuna pastas for dinner.
Recently, I was asked to try Genova Torro solid light tuna packed in olive oil and create a new recipe with it. I accepted the challenge to work with this Mediterranean-style tuna, and was happy to discover that I love it. It’s fresh, light and nuanced — just the kind of thing I love to cook with and eat. Made with premium wild-caught yellowfin tuna, Genova Tonno is naturally gluten-free, packed with Omega-3 fatty acids and also heart-healthy. And if you haven’t had tuna packed in olive oil, it’s time to try it — the flavor is superior.
I used this tuna to create a light but filling pasta. This quick and easy recipe combines red onions, sweet red bell peppers, meaty mushrooms and tuna with a light sauce made with white wine and butter. It’s tossed with pasta and served hot. All in all, it’s ready in about 30 minutes.
Of course, a meal like this is only awesome if the whole family loves it right?
My daughter Paige, 7, was skeptical when I told her I was making Mediterranean Tuna Pasta. Despite having an adventurous palate, Paige can sometimes be deterred by the perception of the name of a dish. But, as I reminded her, you can’t say you don’t like something you’ve never had. So, she tried it. A few bites in, I asked her how it was. Paige smiled mysteriously and didn’t answer at first. I could practically see the wheels turning in her head. If she admitted that she liked it, she would be saying I was right … and we can’t have that. But she did really like it so …
“It’s good,” she said finally, smiling into her bowl.
When she asked for seconds later, it was my turn to smile. Seconds means that she didn’t just like it — she loved it and wants me to make it again. High praise, folks!
- 2 tbsp extra virgin olive oil
- 1 red onion, diced
- 1 cup diced red bell pepper
- 8 oz sliced mushrooms
- salt and pepper, to taste
- 1 5- oz can Genova Tonno Solid Light Tuna in Olive Oil
- 1/2 cup white wine
- 1 tbsp butter
- 1/2 lb pasta, prepared
- Heat olive oil in a large saute pan set over medium heat. Add the onions, red pepper and mushrooms. Season well with salt and pepper. Stir gently and then cover and cook for 6-8 minutes, or until the mushrooms have released water. Remove the lid and stir well. Cook until the liquid evaporates.
- Add the tuna and stir well. Drizzle with white wine and add the butter. Cook, stirring occasionally, for 10-12 minutes, until most of the liquid evaporates. Add the cooked pasta and toss well to combine.
- Serve immediately.