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Angel Hair Pasta with Tuna

Total Time

Prep: 15 min. Cook: 45 min.


12 servings

When my summer garden is in full bloom, I'll make homemade puree with fresh tomatoes. Instead of tuna steaks, you can use three 12-ounce cans of chunk white tuna.—Weda Mosellie, Phillipsburg, New Jersey


  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 cans (29 ounces each) tomato puree
  • 1/2 cup dry red wine or chicken broth
  • 2 tablespoons minced fresh basil
  • 1 to 1-1/2 teaspoons crushed red pepper flakes
  • 1 teaspoon salt
  • 2 pounds tuna steaks
  • 2 packages (16 ounces each) angel hair pasta
  • 1/2 cup grated Parmesan cheese


  1. In a large saucepan, saute garlic in oil for 1-2 minutes or until tender. Stir in the tomato puree, wine, basil, pepper flakes and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 35-45 minutes or until flavors are blended.
  2. In a large skillet coated with cooking spray, cook tuna over medium-high heat for 6-8 minutes on each side for medium-rare or until slightly pink in the center.
  3. Flake tuna into large chunks; add to sauce. Cook pasta according to package directions; drain. Top with sauce; sprinkle with cheese.

Nutrition Facts

1 each: 450 calories, 5g fat (1g saturated fat), 37mg cholesterol, 325mg sodium, 66g carbohydrate (5g sugars, 3g fiber), 31g protein.

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