Tuna Bolognese (20 Minute Pasta)
If you need some store cupboard comfort food on standby then Tuna Bolognese is the recipe for you. Ready in under 30 minutes using pantry and freezer staples, this is a great mid-week family dinner option.
I use tinned tuna and tomatoes with frozen vegetables to make this quick and easy tuna pasta. Inspired by bolognese but without the lengthy simmer time, this is a true no-chop, throw it all together kind of dinner. This is what I make when we get home late without a dinner plan because I know I have the ingredients and everyone will eat it.
| Keep reading for everything you need, plus a few swaps if you don’t have everything in or have fussy eaters at home. |
Quick Recipe Summary
🩷 Why You’ll Love This Recipe
Ingredients
Full ingredients list with quantities is included in the recipe card below. These are some helpful notes about the main ingredients including some swaps and substitutes where applicable.
- Tinned Tuna – My personal preference is tuna tinned in spring water, but whatever kind you usually buy will work.
- Chopped tomatoes – or plum tomatoes (squish them with a spoon as they cook), tinned cherry tomatoes or pasatta.
- Tomato puree – (called Tomato paste in US)
- Frozen Soffritto Mix – a mix of diced onion, carrot and celery. Sold in the frozen section of most supermarkets, sometimes labelled as Base Mix. You can use frozen chopped onion instead or chop your own fresh vegetables.
- Garlic – I use frozen chopped garlic but you can also use fresh (1 tsp is approx 1 clove), garlic powder or puree.
- Dried herbs of choice – use an Italian herb blend or your own choice – oregano, basil, parsley all work well and can be used together.
- Spaghetti – or whatever kind of pasta you prefer.
Swaps and Substitutions
Like all of my recipes, this Tuna Bolognese is easy to adapt to what you have to hand. I’ve included a few ideas below but feel free to make it your own, and leave a comment if you tried something different.
- Swap the frozen soffritto mix for sliced leeks.
- Use another tinned fish like mackerel or sardines.
- For a vegetarian version swap the tuna for tinned white beans and/or lentils.
- Add extra vegetables like chopped bell pepper or courgette.
- Stir through some spinach or kale.
- Add a cup of frozen peas or sweetcorn (I throw this in with the pasta for the last few minutes of cooking).
- Stir through some capers or sliced olives to serve.
How to Make
- Heat the olive oil in a large pan and add the frozen base mix. Cook until softening.
- Add the garlic, herbs and tomato puree and cook a further 2-3 minutes.
- Pour in the chopped tomatoes plus ½ cup water (use the water to swill the cans).
- Bring to a gentle boil then turn the heat down and simmer for 10 minutes.
- Cook the pasta. Reserve a cup of cooking water before draining.
- Flake the tuna with a fork and stir into the sauce.
- Add the pasta plus a dash of cooking water and toss well.
Carrie’s Note
We are great lovers of tinned tuna in my house – I always have a stack of tins in my pantry for quick and easy meals. I call this Emergency Bolognese because we always have the ingredients on hand and I can make it with one hand when I have a fussy toddler on my hip.
My little one loves this with peas and a side of cheesy garlic bread.
Everything We Ate
If you want to see some realistic dinner inspiration then I share a regular recap of our family meals (what worked, what didn’t, and how I stretched the leftovers) for free over on Substack.
Tips For Success
- Stir the tuna in right at the end to avoid it overcooking and becoming dry and firm.
- Keep some pasta water before draining as the starch helps the tuna bolognese stick to the pasta.
- If you want to make a bigger batch for leftovers or freezing, then portion out the sauce before adding the cooked pasta.
Serving Suggestions
In my house, we love adding peas or sweetcorn with the pasta. Sometimes I throw together a green salad. Cheesy garlic bread is also a family favourite and perfect for mopping up extra sauce.
Leftovers
| Fridge: | Up to 3 days in an airtight container. |
| Freezer: | Sauce can be frozen up to 3 months. For best results defrost, reheat and toss with freshly cooked pasta. |
| Reheat: | Microwave or on the stove until piping hot. Add a splash of water to loosen. |
| Leftovers tip: | Excess bolognese sauce is great for next day lunch as a filling for jacket potatoes, toasties or quesadillas (with plenty of cheese.) Or if it has been tossed with pasta already then add to a baking tray, top with grated cheese or bake/air fry until bubbling. |
More Recipes with Tinned Tuna:
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The Recipe
Tuna Bolognese
Equipment
- Pot for cooking pasta
Ingredients
- 2 tbsp olive oil
- 2 cups frozen soffritto mix
- salt and pepper
- 2 tsp chopped garlic
- 2 tbsp tomato puree
- 2 tsp Italian herbs
- 2 400g tins (14oz cans) chopped tomatoes
- 350 grams (0.77 lb) spaghetti
- 2 145g tins (5oz cans) tuna
Instructions
- Heat the olive oil in a large pan and add the frozen base mix. Cook until softening.
- Add the garlic, herbs and tomato puree and cook a further 2-3 minutes.
- Pour in the chopped tomatoes plus ½ cup water (use the water to swill the cans).
- Bring to a gentle boil then turn the heat down and simmer for 10 minutes.
- Cook the pasta. Reserve a cup of cooking water before draining.
- Flake the tuna with a fork and stir into the sauce.
- Add the pasta plus a dash of cooking water and toss well.
