ONE-PAN Tuna Spaghetti | Ridiculously GOOD 30 Minute Recipe

This ONE-PAN Tuna Spaghetti is the perfect pasta dish for a busy weeknight, yet it’s elegant enough for a relaxed weekend lunch. Either way, it’s packed with flavors, seriously easy to make and all done in just 30 minutes.

The beauty of this pasta dish is that it’s a one-pan dish. Meaning the spaghetti gets cooked in the same pan as the sauce. That way the starch from the pasta stays in the dish, giving it the most incredible textures and flavors. Plus you get a very easy clean up at the end 🙂 .

For this recipe, I used spaghetti, but you can use any type of pasta you like. However, you might need to add more liquid to the pan. If you see your pasta is not fully cooked through in the times stated in the recipe card, just add in more liquid and simmer until done.

TIPS & TRICKS to Make this Recipe: I used olive oil from the canned tuna to sauté the onion and garlic. If you’re using tuna in water, you can just use regular olive oil. This dish will hold for up 3 to 4 days in the fridge.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
SPANISH OLIVE OIL I USED (10% OFF Your Order with Coupon ONAFORK)
SPANISH CANNED TUNA (10% OFF Your Order with Coupon ONAFORK)

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Watch the Video Below on How to Make this ONE-PAN Tuna Spaghetti

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ONE-PAN Tuna Spaghetti

Course Main Course

Cuisine Spanish

Prep Time 5 minutes

Cook Time 25 minutes

Servings 2

Calories 517 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1 small onion
• 5 cloves garlic
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1/2 tsp dried thyme .50 grams
• 1 can tomato sauce 14.5 oz / 410 grams
• 2 1/2 cups vegetable broth 600 ml
• 8 oz spaghetti 225 grams
• 2 cans tuna in olive oil 4 oz / 110 grams each
• 2 tbsp chopped fresh parsley 8 grams
• 2 tbsp grated Manchego cheese 15 grams
• sea salt & black pepper

Instructions

1. Drain the canned tuna into a fine sieve with a bowl underneath, gently flake the tuna to remove any excess olive oil

2. Heat a large fry pan with a medium heat and add in 3 tbsp (45 ml) of the olive oil from the canned tuna

3. In the meantime, finely chop the onion and roughly chop the garlic

4. Add the chopped ingredients into the hot fry pan, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika and dried thyme, quickly mix together, then add in the canned tomato sauce and season with sea salt & black pepper, mix together and then simmer

5. After 3 to 4 minutes and the tomato sauce has slightly thickened, add in the broth and raise to a high heat, gently mix together

6. Once it comes to a boil, add in the spaghetti, mix every 1 to 2 minutes so the pasta doesn't stick together and it all evenly cooks

7. After 7 to 8 minutes and most of the broth has been absorbed but there is still plenty of liquid left, place a lid on the pan and lower to a low medium heat, simmer for 2 to 4 minutes or until the spaghetti is cooked al dente, then remove the lid and then the pan from the heat

8. Add the reserved canned tuna over the pasta, along with the chopped parsely, mix together until well mixed

9. Sprinkle the grated cheese over the pasta, serve directly out of the pan or transfer into serving dishes, enjoy!

Recipe Notes

Get the Canned Spanish Tuna I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts

ONE-PAN Tuna Spaghetti

Amount Per Serving

Calories 517 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 5g31%

Polyunsaturated Fat 2g

Monounsaturated Fat 1g

Cholesterol 63mg21%

Sodium 1501mg65%

Potassium 1134mg32%

Carbohydrates 64g21%

Fiber 7g29%

Sugar 12g13%

Protein 43g86%

Vitamin A 1834IU37%

Vitamin C 25mg30%

Calcium 249mg25%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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