Pasta with tuna and onion is a quick and tasty first course, perfect for a complete and nutritious lunch.
It is prepared during the pasta cooking time and is delicious both hot and cold.

It’s a very simple first course to prepare, but with some tricks it becomes very tasty and suitable for the everyday table.

It’s a great pasta even when cold and is often used in picnics and outings, or on the beach, as it does not spoil easily and remains soft and flavorful.

For the cold variant of tuna and onion pasta, cook it as usual, drain it al dente, spread it on a very wide plate, season it with a drizzle of oil, mix it and let it cool evenly.

Then put it in a bowl, add the dressing, mix, and let it rest in the refrigerator for at least an hour before serving.

Great even the next day!

For the hot version, simply transfer the freshly drained al dente pasta to a pan, sauté for a few moments, and it is ready to serve.

One of those lunch-saving dishes that satisfy everyone and allows you to eat healthy in a delicious way.

Difficulty: Very Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4 People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer, All Seasons

313.31 Kcal

calories per serving

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Energy 313.31 (Kcal)
Carbohydrates 27.94 (g) of which sugars 1.54 (g)
Proteins 20.06 (g)
Fat 13.40 (g) of which saturated 2.24 (g)of which unsaturated 4.42 (g)
Fibers 2.25 (g)
Sodium 1,299.76 (mg)

Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Pasta with tuna and onion

12 oz pasta (to your liking)
2 onions
3 fillets anchovy fillets in oil
to taste black olives
to taste capers
extra virgin olive oil
7 oz tuna in oil
parsley
salt

Tools

Pan
Pot
Colander

Steps

Pasta with tuna and onion

Cook the pasta in a pot with salted boiling water.
In the meantime…..
Peel the onion and cut it in half lengthwise, then again in half and slice each wedge into 1/8-1/4 inch thick slices.
Place the chopped onion in a pan with the extra virgin olive oil and stir with a wooden spoon until the onions are shiny
Add the anchovies, capers, and olives.
Transfer the tuna with onions and olives into a large bowl, cook and drain the pasta shape of your choice and put it in the dressing bowl, add a drizzle of oil, the chopped parsley, and stir.
The pasta with tuna and onions is ready!
Enjoy your meal