This Easy Tuna Tomato Sauce is rich and flavorful! A quick, healthy dinner that’s full of flavor and super satisfying. Made with pantry staples and ready in under 30 minutes, it’s a comforting meal you can feel good about. Whether you serve it over your favorite pasta or zucchini noodles, this tuna ragu is sure to become a weeknight favorite.
Oriana’s Thoughts On The Recipe
This Easy Tuna Tomato Sauce has a special place in my heart—and my kitchen. It’s one of those comforting, go-to meals that proves healthy doesn’t have to mean boring. It’s light, flavorful, and comes together in one pan in under 30 minutes, which is always a win on busy nights.
Growing up, my mom used to make a version of this with carrots and corn, and I loved it so much that I find myself making it again and again. It’s amazing how a humble pouch (or can!) of tuna can turn into something so cozy and delicious.
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Olive oil: Used for sautéing the veggies and adding a lovely base flavor. You can substitute with avocado oil or any neutral oil if preferred.
- Onion: Provides sweetness and complexity to the ragu. Yellow or white onions work best here.
- Bell pepper: Adds a pop of color and a slight sweetness. Any color bell pepper works—red, yellow, or orange are great options.
- Garlic cloves: Essential for building flavor. Fresh garlic is best, but garlic powder can be used in a pinch (use about ½ teaspoon).
- Tuna: The star of the dish! Use good-quality canned or pouch tuna packed in water or oil. If using oil-packed, reduce added oil slightly. I prefer tuna in water.
- Canned diced tomatoes: Adds texture and a touch of acidity. Fire-roasted tomatoes are also a great option if you want a smoky flavor. Read more details about the tuna below.
- Tomato sauce (canned): Provides the smooth, rich base for the ragu. You can use homemade tomato sauce or passata as alternatives.
- Bay leaf: Brings a subtle earthy aroma to the sauce as it simmers.
- Oregano: Adds a classic Italian flavor. Dried oregano works best here.
- Fresh basil leaves: Tossed in at the end for a fresh, herbaceous finish. You can substitute with a pinch of dried basil if fresh isn’t available.
- Sea salt and freshly ground black pepper: Essential for seasoning and bringing all the flavors together.
- Fresh parsley: Optional but lovely for garnishing and a burst of freshness at the end.
Types of Canned Tuna: What’s the Difference?
When you’re standing in the canned fish aisle, it can be a little overwhelming—so many options, but what do they all mean? Here’s a quick guide to help you understand the most common types of canned tuna, and which ones work best for a saucy dish like this one.
Chunk Light Tuna
This type usually comes from smaller tuna species, like skipjack. It’s lighter in color and has a softer texture with smaller flakes. The flavor is a bit stronger, which makes it perfect for bold sauces—like our tomato-based tuna sauce. It blends in beautifully and holds up well to seasonings.
Solid White Albacore Tuna
Made from albacore, this tuna is firmer and lighter in color, with larger, solid pieces. The flavor is milder and a bit more delicate. While it’s great for sandwiches and salads, it can sometimes feel a little dry or too chunky for sauces—unless you break it up more.
Tuna in Oil vs. Tuna in Water
This one’s all about texture and taste!
- Tuna in Oil is rich, moist, and flavorful—delicious in pasta sauces because it adds a little extra oomph. Just drain it slightly, but don’t be afraid to keep a touch of that oil for more flavor.
- Tuna in Water is lighter and leaner. It’s a great choice if you’re watching fat or calories, but it can be a bit drier, so I recommend adding a splash of olive oil when cooking.
For this recipe, I like to use white albacore tuna for a lighter and delicate taste, but feel free to use any tuna you prefer.
Food Allergy Swaps
- This recipe is naturally Egg, Dairy, Nut, Peanut, Soy, Sesame, and Shellfish free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Fish: Since tuna is the main ingredient, this recipe isn’t suitable for those with fish allergies. Instead, try substituting with cooked lentils or finely chopped mushrooms for a hearty, plant-based alternative.
- Gluten/Wheat: This recipe is naturally gluten-free as long as your canned tomato products are certified gluten-free. Be sure to check labels.
Potential Recipe Challenges & Pro Tips
- Watery sauce: If the tomatoes release too much liquid, the sauce might not thicken as expected. Pro Tip: Let the sauce simmer uncovered for 10–15 minutes to allow excess moisture to evaporate.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Sauté the Veggies
In a large pan over medium heat, heat the olive oil. Add the chopped onion and bell pepper and cook for about 2–3 minutes until they start to soften. Toss in the garlic and cook for another 2–3 minutes, stirring often so it doesn’t burn.
- Make the Sauce
Add the tuna, diced tomatoes, tomato sauce, bay leaf, and oregano. Stir everything together until well combined. Taste and season with salt and freshly ground black pepper. Bring the sauce to a boil, then cover, lower the heat, and let it simmer gently for 10–15 minutes so all the flavors come together.
- Finish It Off
Once the sauce is ready, sprinkle in some fresh chopped parsley if you like a little herby brightness. That’s it—your sauce is ready to serve!
Extra Recipe Tips For Success
- Don’t skip the herbs! Fresh basil and parsley really brighten up the dish at the end.
- If you want a spicier tomato sauce, add a pinch of red pepper flakes when sautéing the garlic.
- Use a wooden spoon to gently break apart the tuna into chunks, not shreds—this keeps a nice texture.
- Taste and adjust the seasoning before serving. A little extra salt or pepper can make all the difference!
- To Make Zoodles: 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 them into a colander and pat them dry.
Variations & Additions
- Add veggies like carrots, corn, chopped spinach, kale, or mushrooms to boost the nutrition.
- Stir in a splash of cream or coconut milk for a creamy version.
Serving Suggestions
This Easy Tuna Tomato Sauce is delicious and amazing spooned over spaghetti, whole-wheat pasta, or even rice. It can also be served over zucchini noodles for a light, healthy meal. Add a sprinkle of parmesan cheese (if dairy is okay for you) and some crusty bread on the side for the ultimate cozy dinner.
Storage and Freezing Instructions
To store: Let the Easy Tuna Tomato Sauce cool completely, then transfer it to an airtight container. Store in the fridge for up to 5 days.
To freeze: Freeze in individual portions for easy meals later. It will keep well for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove.
Frequently Asked Questions
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Recipe Card
Easy Tuna Tomato Sauce
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 cup onion, finely diced
- ½ cup bell pepper, finely diced
- 2 garlic cloves, minced
- 24 oz canned tuna, drained (I prefer sustainably wild-caught tuna in water)
- 1 (14.5 oz) can diced tomatoes
- 2 (8 oz) cans tomato sauce
- 1 bay leaf
- 1 teaspoon oregano
- Sea salt and freshly ground black pepper to season (see notes)
- 5 – 6 Fresh basil leaves, chopped
- Fresh parsley, chopped (optional)
For Serving:
- 16 oz your favorite pasta or zoodles
- Parmesan cheese (optional)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Heat the olive oil 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 minutes.
- Add the drained tuna, tomatoes, bay leaf, and oregano to the pan. Give everything a good stir to combine. Taste and season with sea salt and freshly ground black pepper to your liking. Bring the mixture to a gentle boil, then cover, reduce the heat to low, and let it simmer for 10 to 15 minutes. In the final 2 minutes of cooking, stir in the fresh basil until incorporated.
- While the sauce is simmering, cook your pasta or zoodles.
- When the tuna tomato sauce is ready, turn the heat off and sprinkle chopped parsley, if desired.
- Serve the sauce over regular pasta, zoddles or rice.
- This recipe is naturally Egg, Dairy, Nut, Peanut, Soy, Sesame, and Shellfish free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Fish: Since tuna is the main ingredient, this recipe isn’t suitable for those with fish allergies. Instead, try substituting with cooked lentils or finely chopped mushrooms for a hearty, plant-based alternative.
- Gluten/Wheat: This recipe is naturally gluten-free as long as your canned tomato products are certified gluten-free. Be sure to check labels.
- Watery sauce: If the tomatoes release too much liquid, the sauce might not thicken as expected. Pro Tip: Let the sauce simmer uncovered for 10–15 minutes to allow excess moisture to evaporate.
- Don’t skip the herbs! Fresh basil and parsley really brighten up the dish at the end.
- If you want a spicier tomato sauce, add a pinch of red pepper flakes when sautéing the garlic.
- Use a wooden spoon to gently break apart the tuna into chunks, not shreds—this keeps a nice texture.
- Taste and adjust the seasoning before serving. A little extra salt or pepper can make all the difference!
- To Make Zoodles: 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 them into a colander and pat them dry.
- Add veggies like carrots, corn, chopped spinach, kale, or mushrooms to boost the nutrition.
- Stir in a splash of cream or coconut milk for a creamy version.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
What a creative way to make tuna! Nice. I love that they are sustainable too.
Thank you, Gina! Hope you give a try soon. ?