Serve with a scattering of torn basil leaves.


  • 1 onion (diced)
  • 1 clove of garlic (sliced)
  • 425 g tin of tomatoes
  • 1 tblsp tomato paste
  • salt and sugar for seasoning
  • 4 tblsp water
  • 1 tuna steak
  • oil for cooking
  • 200 g penne pasta
  • handful of black olives and capers
  • fresh basil


  • For the Sauce:
  • Heat oil in pan over a medium temperature.
  • Add onion and slivers of garlic to pan and fry until soft.
  • Roughly chop the tomatoes.
  • Add tomatoes, tomato juice and a teaspoon of tomato paste to the onion and garlic.
  • Add half a cup of water to loosen the sauce and simmer for 15/20 minutes.
  • For the Tuna and Pasta:
  • Put pasta on to cook as per packet instructions.
  • Season tomato sauce with sea salt and sugar and let simmer.
  • Slice the tuna lengthways and then cut into good size chunks.
  • Season tuna chunks with sea salt and fry on a hot oiled pan until cooked through and add the capers and whole olives.
  • Add the tomato sauce to the pan of tuna and mix.
  • Serve with a scattering of torn basil leaves.

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