Italian Tuna Salad

30 min


4-6 servings


  • 1 pound fettuccini (or favorite pasta)
  • Extra virgin olive oil for the bread
  • 6 medium garlic cloves, chopped
  • 2 tablespoons capers, rinsed
  • ½ cup pitted green olives, chopped
  • ¼ cup roasted red peppers, chopped
  • ½ cup parsley, chopped and loosely packed
  • 1 jar Tonnino Tuna with oregano in olive oil
  • Freshly ground black pepper


To make the pasta and the sauce: Cook the pasta in a large pot with boiling water until al dente (following the instructions on the box). Add the olive oil and garlic to a large frying pan. Cook until the garlic is lightly browned. Add capers, olives and roasted red peppers and cook for another 8-10 minutes.

To assemble: Mix with the cooked pasta. Add the parsley and flaked Tonnino Tuna. Season with salt and pepper to taste. Serve immediately.