The pasta with canned tuna sauce is a classic, easy and fast dish.
In this version, I made the sauce more digestible and lighter: light canned tuna sauce pasta.
I used a light canned tuna and tomato sauce.
No oil in cooking, just a drizzle when the sauce is ready.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 6 oz whole wheat fusilli
- 1 cup tomato sauce (homemade)
- tuna (light canned – amount according to dietary plan)
- 2 g garlic, oil, and chili pepper mix
- 4 stalks parsley
- 3 tbsp water
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- to taste basil (or chopped parsley)
- 1 drizzle extra virgin olive oil (raw)
Suggested Tools
- 1 Pan preferably with glass lid
Preparation
Prepare the tomato sauce.
For detailed step-by-step instructions, you can read the complete recipe by clicking the following link: homemade tomato sauce without sugar or oil in cooking.Alternatively, use canned tomato puree.
Canned tomatoes, purees, and ready-made sauces often contain added sugars and other ingredients that can spike blood sugar, always read the label.
Drain the tuna well, if using light tuna it is not necessary.
I use a light canned tuna preserved with a small amount of extra virgin olive oil, which has less fat than traditional canned tuna and a more pleasant texture than tuna in brine.
In a pan, heat the garlic, oil, and chili pepper mix and some parsley stalks.
Simmer with 3 tbsp of water for a few seconds on low heat.Add the tuna and break it up with a silicone spatula.
Pour in the tomato sauce and enough water to rinse the container.
Add a pinch of salt and a pinch of pepper.
Cover with a lid, preferably glass, and let it simmer on low until the sauce thickens.Cook the pasta al dente, drain it and rinse it quickly under cold water.
Meanwhile, heat the tuna sauce.Add the pasta to the pan with the tuna sauce and mix well.
Off the heat, add basil or chopped parsley and drizzle with extra virgin olive oil.Plate the dish.
Your light canned tuna sauce pasta is ready.
Enjoy your meal!
The pasta with canned tuna is a complete meal; add your portion of vegetables to make a balanced meal or single dish that helps maintain stable blood sugar.
– Pasta with canned tuna and lemon without tomato sauce.
Storage, Tips, and Variations
For a more Mediterranean and flavorful version, add a handful of capers and olives to the sauce.
You can substitute the tuna with canned mackerel fillets well-drained and patted with kitchen paper.
Use whole wheat pasta to increase fiber content.
The pasta with tuna can be stored in the fridge in an airtight container for 1 day, maximum 2.
FAQ (Questions and Answers)
Canned Tuna
Canned tuna in oil has a higher caloric content than fresh due to the preserving liquid.
You can choose tuna in brine or drain canned tuna in oil well and then dress it with a drizzle of extra virgin olive oil.
I use a light canned tuna preserved with a small amount of extra virgin olive oil, which has less fat than traditional canned tuna and a more pleasant texture than tuna in brine.
As with all canned products, it should be consumed occasionally.
