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Easy Tuna Ragu | Mommy's Home Cooking
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Easy Tuna Ragu

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]
Course Main Course
Cuisine American
Keyword ragu, tuna
Servings 8 servings
Calories 112kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

If you don't have sea salt use kosher salt.
 
Leftovers will keep refrigerated for 5 days or can be frozen for up to 3 months.
 
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 is simmering for 10 minutes.
 
For more tips and tricks make sure to check out my suggestions in the post (above).

Nutrition

Calories: 112kcal | Carbohydrates: 2g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 34mg | Sodium: 224mg | Potassium: 197mg | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 9.1mg | Calcium: 23mg | Iron: 1.5mg