Spaghetti al Tonno

spaghetti al tonno

Spaghetti al Tonno

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Servings: 6
Calories: 814


  • 7 oz can tuna drained
  • 2 oz can anchovies drained
  • 9 floz olive oil
  • 2 oz roughly chopped flat leaf parsley
  • 1/4 pint creme fraiche
  • 1 lb dried spaghetti
  • 1 oz butter
  • salt and pepper
  • black olives to garnish
  • crusty bread to serve


  • Remove any bones from the tuna. Put the tuna into a food processor or blender, together with the anchovies, 225 ml (8 fl oz) 1 cup of the olive oil and the flat leaf parsley. Process until the sauce is very smooth.
  • Spoon the creme fraiche into the food processor or blender and process again for a few seconds to blend thoroughly. Season with salt and pepper to taste.
  • Bring a large pan of lightly salted water to the boil. Add the spaghetti and the remaining olive oil and cook for 8 - 10 minutes until tender, but still firm to the bite.
  • Drain the spaghetti, return to the pan if and place over a medium heat. Add the butter and toss well to coat. Spoon in the sauce and quickly toss into the spaghetti, using 2 forks.
  • Remove the pan from the heat and divide the spaghetti between 4 warm individual serving plates. Garnish with the olives and serve immediately with warm, crusty bread.
  • If liked, you could add 1 - 2 garlic cloves to the sauce, substitute 25 g (1 oz) 1/2 cup chopped fresh basil for half the parsley and garnish with capers instead of black olives.
Calories: 814 kcal
Carbohydrates: 62 g
Protein: 22 g
Fat: 54g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 30 mg
Sodium: 530 mg
Potassium: 534 mg
Fiber: 5 g
Sugar: 3 g
Vitamin A: 324 IU
Vitamin C: 12 mg
Calcium: 153 mg
Iron: 4 mg
Cuisine Italian
Ingredients Fish & Seafood
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