Tuna Pan with Vegetables and Mushrooms

5 from 3 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 21 kcal


For the pasta:

  • 120 g Spaghetti, dried
  • 300 g Water
  • 6 g Chicken broth, Kraft bouillon

For the vegetables:

  • 20 g Bacon, mixed, smoked
  • 2 tbsp Sunflower oil
  • 4 small Onions, red
  • 150 g Mushrooms, whole heads, fresh or canned (preferred)
  • 2 medium sized Tomatoes, red, fully ripe

For the sauce:

  • 80 g Pasta cooking water
  • 3 tbsp Tomato juice
  • 1 tbsp Marsala, spiced wine
  • 2 Pinches Pepper, black, fresh from the mill
  • 1 Msp Clove powder
  • 2 medium sized Cloves of garlic, fresh

To garnish:

  • 1 Can Tuna in oil, 180 g, drained weight 120 g
  • 50 g Pecorino, roughly grated
  • 15 g Salad leaves, cut into small pieces


  • Wash the tomato, remove the stem, peel it, quarter it lengthways, remove the green stem and the grains. Halve the quarters crosswise and keep them ready.
  • Bring the water for the spaghetti to the boil and dissolve the chicken stock in it. Thirds the spaghetti and cook until al dente according to the instructions on the package. Strain and keep 1 cup of the broth. DO NOT rinse the spaghetti! Spread out on a fresh tea towel and cover.
  • Cap the onions at both ends, peel and cut into small pieces. Cap the garlic at both ends, peel, squeeze and keep ready. Strain the mushrooms (I prefer canned goods because they stay firm to the bite when cooked and don't turn gray!), Rinse well and shake dry in the sieve. Cut lengthways into slices.
  • Mix the ingredients for the sauce homogeneously.
  • Cut the bacon into small cubes and toast in a deep pan or wok with the sunflower oil until it is fragrant. Roast the onions until they are translucent, then the mushrooms. Fry gently for 4 minutes. Mix in the pasta and fry for 2 minutes. Then deglaze with the sauce, add the tomatoes and simmer for 2 minutes. Add the pecorino cheese and tuna and continue to simmer with the lid on until the sauce is almost soaked up.
  • Garnish with finely chopped lettuce leaves and serve warm in the pan.


Serving: 100gCalories: 21kcalCarbohydrates: 2.6gProtein: 0.3gFat: 1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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