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Chef John's Spaghetti al Tonno
November 02, 2015

I'm nursing an injury and having a grocery crisis. Had two cans of regular tuna in water so I modified this recipe to what I had. We needed enough for two plus lunches tomorrow and it worked out pretty well for four servings. Used three anchovies, 4 tbsp capers, olive oil, but had to substitute reserved tuna water, white wine vinegar, a tiny bit of mirin and enough water to make 1 cup of liquid to replace the 1/2 cup of white wine that is called for. Added that and then reduced it down to about 6 tbsp liquid then added one can of red pasta sauce and one can of diced Italian style tomatoes, thickened it then added the two cans of drained tuna and the parsley. Thickened it a bit more and then added very al dente vegetable spaghetti noodles (1 lb. when dry) and let it finish. Used double spices and subbed Italian seasoning for oregano. We garnished with lots of fresh parsley, shredded Italian cheese blend ( out of Parmesan,) some of the olive oil from the anchovies and a little minced anchovy cause we love them. . Awesome! A small mixed green salad with a slightly sweet vinaigrette, some crusty bread and a slice of cheesecake would have made this restaurant worthy lol. Note: doubling the red pepper and cayenne was fine the first day, but a little spicier than necessary the next day (still good though.)

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