Tonnino Ventresca Tuna with Vegetables

and Caper Sauce



2 servings


  • 1 jar Tonnino Ventresca Tuna
  • 2 cups zucchini, squash and carrot spaghetti
  • ¼ cup onion
  • 1 cup whipping cream
  • ½ cup water
  • ¼ cup capers
  • Salt and pepper to taste


Cook the vegetable spaghetti in water until al dente.
In a small pot, stir-fry the onion and then add the water, cream and capers. Cook until reduced. Salt and pepper to taste.
Serve the spaghetti on plates, forming a nest. Bathe with the sauce and place the Tonnino Ventresca Tuna on the nest. Garnish with arugula.