This Easy Tuna Ragu recipe is delicious, light and healthy yet full of robust flavors. It’s ridiculously easy to make and everything is cooked in one pan in less than 30 minutes. [Keto Friendly] [Whole 30 Friendly]
Easy Tuna Ragu Recipe
Whether your plans include changing your eating habits drastically, following a specific diet, or just trying to eat a little healthier…chances are good this Easy Tuna Ragu recipe will be very helpful.
I have long adored this recipe since I used to eat it frequently during my childhood. I remember that my mom used to make it with carrots and corn kernels, but since the main idea is to keep healthy and simply, I decided to omit those two ingredients.
This Easy Tuna Ragu recipe is light and healthy yet full of robust flavors.
This tuna ragu recipe takes a humble pouch of tuna and turns it into something worthy of the best dinner ever title.
All starts with good quality tuna!
For this recipe, I used Blue Harbor Fish Co. It was my first time trying this brand and I loved it because:
- Tuna is firm and meaty and has a delicious, mild, clean flavor.
- Each pouch is packed with only water, or water and sea salt.
- 100% Line caught.
- No preservatives. No GMOs.
- Blue Harbor comes from Marine Stewardship Council (MSC) certified fisheries and is dedicated to the sustainability of the world’s fish stocks
TIP AND TRICK TO MAKE TUNA RAGU
- Leftovers will keep refrigerated for 5 days or can be frozen for up to 3 months.
- This recipe freezes so well I often make a double batch and freeze. If you decided to do that, double all the ingredients except for the bay leaf.
- Freeze the sauce in individual portions.
- In my personal experience, it is best to thaw the ragu in the fridge overnight before warming, but frozen tuna ragu can also be thawed and warmed in a covered pot over very low heat on the stovetop.
- Add red pepper flakes or cayenne pepper if you want to add a spicy touch.
- This recipe can be adapted for Whole 30 diet:
- Do not add the butter. Use only olive oil.
- Use crushed tomatoes instead of tomato sauce, make sure they don’t have any sugar added.
- If you are following the Keto Diet and want to make this recipe more creamy and luscious add ½ cup of heavy cream after the ragu has simmered for 10 minutes.
- This Easy Tuna Ragu is so versatile! Serve over pasta or zoodles (noodles made from veggies such zucchini). This ragu is also great to fill zucchinis, peppers, or eggplants, or simply serve over rice, mashed potatoes or quinoa. The possibilities are endless.
LOOKING FOR MORE HEALTHY/LOW-CARB RECIPES?
- Easy Cilantro Lime Cauliflower Rice
- Easy Eggless Salmon Patties
- Skinny Oven Fried Pork Chops [KETO friendly]
- Skinny Glazed Salmon
- Instant Pot Mojo Chicken
This Easy Tuna Ragu is rustic, delicious and ridiculously easy to make.
Easy Tuna Ragu
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup onion, finely diced
- ½ cup bell pepper, finely diced
- 1 garlic cloves, minced
- 24 oz Blue Harbor Albacore Tuna
- 1 (14.5 oz) can diced tomatoes
- 2 (8oz) cans tomato sauce
- 1 bay leaf
- 1 teaspoon oregano
- 5 – 6 Fresh basil leaves, chopped
- Sea salt and freshly ground black pepper to season (see notes)
- Fresh parsley, chopped (optional)
For the Zucchini Zoddles (optional)
- 4 – 6 Zucchinis
- ½ tablespoon olive oil
- Salt and freshly ground black pepper to season
- Heat the olive oil and butter in a large pan over medium heat. Add the onion and peppers and cook, stirring, for 2-3 minutes until softened. Add garlic then cook for further 2-3 minutes. Add tuna, tomatoes, bay leaf and oregano; mix to combine. Taste and season with sea salt and freshly ground black pepper. Bring to a boil, cover, reduce heat to low and simmer for 10 - 15 minutes.
- Sprinkle chopped parsley, if desired.
- Serve the ragu on zoddles or regular pasta.
For Zucchini Zoddles:
- Use a spiral slicer to cut the zucchini lengthwise into long, thin noodles.
- In a large skillet over medium heat, heat ½ tablespoon olive oil. Add the zucchini. Season with salt and pepper to taste. Cook, tossing gently with tongs until the noodles are crisp-tender, 1 to 2 minutes. Remove the zucchini noodles from the skillet; keep warm. If the zucchini noodles release too much water you can drain into a colander and pat dry.
- Do not add the butter. Use only olive oil.
- Use crushed tomatoes instead of tomato sauce, make sure they don't have any sugar added.
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When you make this recipe, be sure to snap a photo and hashtag it #MommysHomeCooking. I’d love to see what you cook!
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This is a sponsored post written by me on behalf of Blue Harbor Fish Co.