Tuna pasta

I have made this baked tuna pasta many times, especially when I need to cook something relatively quickly and don't feel like dealing with complicated recipes. I usually use short pasta, sometimes penne, but there are no strict rules. It's the kind of dish that works well when you want something hearty without spending too much time in the kitchen.

Quick Info

Total time: about 50 minutes
Preparation time: 15 minutes
Cooking and baking time: 35 minutes (boiling the pasta, preparing the sauce, and oven time)
Servings: 4-5
Difficulty: easy
Recipe type: main course, suitable for lunch or dinner

Ingredients

500 g pasta (usually short – penne, fusilli, rigatoni)
2 cans of tuna in oil (about 160 g each, well-drained)
1 can of tomatoes in juice (400 g, ideally diced or crushed)
1 large onion
3 cloves of garlic
1 tablespoon of goulash paste (sweet or spicy, depending on preference)
100 g cheese (for gratin, grated)
salt
pepper
oil (for sautéing and greasing the baking dish)

Preparation method

1. Bring a large pot of water to a boil, adding salt to taste. When the water is boiling, add the pasta and cook according to the package instructions. I prefer them al dente, so I usually leave them for 1-2 minutes less than the maximum time indicated.
2. Drain the pasta well once it's done and quickly rinse it under cold water. This stops the cooking process and keeps them firm.
3. While the pasta is boiling, peel the onion and garlic. Chop the onion finely, and either chop or crush the garlic, as you prefer.
4. In a large skillet, add a little oil and sauté the onion until it softens. Add the garlic and stir briefly to avoid burning.
5. Then add the tablespoon of goulash paste. Stir until it's evenly distributed.
6. Add the can of tomatoes in juice, and if there are large pieces, crush them lightly with a spoon. Let the sauce simmer for a few minutes over medium heat until it slightly reduces.
7. Add the well-drained tuna. Stir and let it cook for another 2-3 minutes just to incorporate the flavors.
8. Season with salt and pepper to taste.
9. Add the drained pasta to the sauce and mix until everything is well coated.
10. Grease a baking dish with a little oil. Transfer the entire pasta and sauce mixture to the dish and level it out.
11. Sprinkle the grated cheese over the entire surface.
12. Place the dish in the oven (preheated to 180°C) uncovered for 15-20 minutes or until the cheese on top has melted and has a light golden crust.
13. Remove the dish and let it sit for 5 minutes before serving.

Why I make this recipe often

It's the kind of recipe that doesn't require a lot of dishes to wash, and the ingredients are always on hand. It comes together quickly, is quite filling, and doesn't need constant supervision. The tuna and cheese add flavor and texture without any fuss.

Tips and Variations

Tips
- Use short pasta, as it won't dry out in the oven.
- Drain the tuna well to avoid excess liquid at the bottom of the dish.
- If you want the sauce to be less watery, let the tomatoes simmer over medium heat for a few minutes to reduce.
- If you put the dish in the oven from the start of the recipe, preheat it so you don't have to wait later.

Substitutions
- You can use tuna in its own juice if you prefer, although the result won't be as "rich."
- Instead of cheese, you can use grated hard cheese like Parmesan or Trappist.
- If you don't have goulash paste, you can use a bit of paprika or even a teaspoon of pepper paste for a similar flavor.

Variations
- If you like, you can add sliced olives to the sauce.
- For more color or texture, I've sometimes added diced bell peppers sautéed with the onion.
- For a spicy kick, you can use hot goulash paste or add chili flakes.
- If you want more sauce, you can add another half can of tomatoes.

Serving ideas
- The recipe can be served simply, but it also pairs well with a green salad if needed.
- A slice of plain bread is handy if you want to scoop up the remaining sauce.
- It is served warm, directly from the dish, but it's also fine at room temperature.

Frequently Asked Questions

1. What pasta do I use most often?
I use penne or fusilli because the sauce clings well to them. Any type of short pasta can be used.

2. Can I make the recipe without goulash paste?
Yes, you can use a bit of paprika or pepper paste. It won't have the exact same flavor, but it works for the texture.

3. Can the recipe be made with another type of fish?
Theoretically yes, but canned tuna is the most accessible and doesn't leave a strong smell. I don't recommend sardines or mackerel for this recipe.

4. Can it be made with fresh tomatoes?
Yes, but they need to be blanched, peeled, and chopped. It's quicker with canned tomatoes, especially out of season.

5. Can I leave the dish in the oven longer?
Only if you want a thicker cheese crust. If left too long, the edges of the pasta may dry out.

Nutritional Values

Approximately, one serving has around 400-450 kcal, depending on how much cheese you use and the type of tuna. Of the 4-5 servings, each provides about 30-35 g of carbohydrates (pasta), 20-25 g of protein (tuna + cheese), and 12-15 g of fat (oil, cheese, tuna in oil). These are just approximate values and may vary depending on the ingredients.

Storage and Reheating

The tuna pasta can be stored in the refrigerator in a sealed container for up to 2 days. When reheating, it may dry out a bit, but it is still good. I heat it either in the oven covered with foil or in the microwave for small portions. I do not recommend freezing it, as the texture of the pasta changes.

 Ingredients: 500 g pasta, 2 cans of tuna in oil, 1 can of tomatoes in juice, 1 large onion, 3 cloves of garlic, salt, pepper, 1 tablespoon of goulash paste, 100 g cheese.

 Tags:  tone pasta