zoom Tuna, tomato & caper spaghetti

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    Tuna, tomato & caper spaghetti

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    Tuna, tomato & caper spaghetti

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes

    Serves: 2


    175g spaghetti
    3 tbsp extra virgin olive oil
    200g (about 3) tomatoes, diced
    1 small clove garlic, finely grated or crushed
    2 tsp nonpareille capers, drained and chopped
    1 tbsp lemon juice
    110g John West Tuna Steak in Spring Water Fridge Pot
    1 tbsp roughly chopped flat leaf parsley or basil 


    1. Bring a large pan of salted water to the boil and cook the spaghetti according to the pack instructions.

    2. Meanwhile, toss the oil, tomatoes, garlic, capers and lemon juice in a large mixing bowl. Season and gently stir through the tuna.

    3. When the spaghetti is ready, drain it, then tip straight into the bowl with the tuna and tomato sauce. Toss together, then add the herbs and give everything a final toss. Serve immediately.

    Cook’s tip This is lovely served warm for supper, but you can swap the spaghetti for penne (or any other pasta shape) and leave it to cool for an easy lunchbox meal.

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