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Pasta with Tuna and Sun Dried Tomatoes Recipe

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings


  • 1 large onion
  • 4 carrots
  • ¼ cup oil packed sun-dried tomatoes
  • 1 cup fresh parsley tightly packed
  • 1 lb pasta elbow, penne, or fusilli
  • ½ cup olive oil
  • 2 small fillets Ahi tuna
  • 12 kalamata olives
  • 1 teaspoon capers
  • 1 teaspoon dried red pepper flakes
  • salt & Pepper to taste
  • fresh basil to garnish


Prep Ingredients

  • Peel and thinly slice the onion.
  • Peel and cut the carrots into ¼ inch slices.
  • Drain and cut the sun-dried tomatoes julienne style.
  • Mince the parsley
  • Cut the tuna into bite size pieces
  • Pit & chop the olives
  • Start by bringing a large pot of water to boil for cooking the pasta.
  • Heat the olive oil in a large sauté pan over medium heat and sauté the onion and carrots for about 5 minutes.
  • Add the sun-dried tomatoes, cover, lower heat and simmer until the carrots and onions are tender. Approximately 5 -8 more minutes.
  • Add the pepper flakes and chopped olives, turn up the heat to medium high again and add the tuna.
  • Cook for a few minutes until the tuna is cooked to the way you like it.
    Note: some people like their tuna cooked through, some like it rare in the middle. Up to you. Remove the pan from heat.
  • Add the parsley to the sauce and season with salt and pepper.
  • When the pasta is al dente, drain it and reserve.
  • To serve, warm up your serving bowls in the oven or microwave, add some pasta, and top with sauce.
  • If you have any extra chopped parsley, you can sprinkle a little on top for appearances.