Tuna Fusilli with Olives and Sun Dried Tomatoes


Tuna fusilli with olives and sun dried tomatoes


We all love pasta in this house which is no bad thing when you consider how versatile it is to use and how quick it is to cook. We often throw together speedy recipes at the last minute when dinner time is looming but preparation time is in short supply.

With just a few staple ingredients from the larder cupboard this pasta dish proved a firm favourite with everyone. Not only was it delicious but it also took only 15 minutes from start to finish.

We tripled the quantities below to feed our family but the recipe shown has been adjusted to serve 4-6 people.



500g fusilli pasta

60g olives (pitted)

100g sun dried tomatoes

160g tuna

1-2 garlic cloves

1 tbsp tomato puree

Olive oil

Salt and pepper to season



Add the fusilli to a pan of boiling, salted water.

Finely chop the garlic cloves then halve the olives and roughly chop the tomatoes.

When the fusilli is al dente remove from heat and drain. Set to one side.

Add a tablespoon of olive oil to the same pan that that pasta was cooked in and heat up. Add the garlic, olives and sun dried tomatoes.

Drain the tuna and break up into the pan. Stir in the tomato puree.

Stir together over a gentle heat for two to three minutes.

Add the fusilli and drizzle with olive oil to prevent sticking. Toss all the ingredients together until the fusilli is coated and all the ingredients are combined. Season with salt and pepper.

Serve and enjoy!


tuna fusilli 2


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