Spaghetti with Tuna and Dried Tomatoes

Preparation info

  • Serves


    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

Sun-dried tomatoes always add a feeling of richness to a dish, and it’s not just because they are expensive. Actually, a little goes a long way. Here the combination of sun-dried tomatoes and basil plays up the meaty quality of the tuna.


  • cup olive oil
  • 1 cup thinly sliced red onion
  • ¾ pound tuna, grilled and broken into 1-inch chunks
  • 6 tablespoons chopped or slivered sun-dried tomatoes
  • 6 tablespoons basil chiffonade
  • 6 Kalamata olives, pitted and sliced
  • 2 tablespoons (or to taste) minced garlic
  • ½ teaspoon freshly ground pepper


    Heat the olive oil in a large sauté pan over high heat. Add the onion and cook until tender, about 5 minutes. Add the tuna, sun-dried tomatoes, half the basil, the olives, garlic, and pepper; heat through. Toss the tuna sauce with the cooked spaghetti and sprinkle with the remaining basil.