Aglio e Olio with Tuna might sound simple, but it’s anything but! The complex flavors of the tuna with the olive oil and garlic makes for quick and easy meal that taste amazing.
This post in sponsored by Tonnino tuna, but all opinions are my own.
I have a confession. I’m picky about my canned tuna. Yes, I realize this is somewhat of a shock to some of you. My mother is just shaking her head. If she’s even reading this. A is probably laughing at me. But it’s true. I’m picky about my canned tuna.
When we make anything with tuna it has to be good tuna. I can’t do the chunk light unless it’s albacore. Or at least that’s what the can says. And if we’re having tuna salad for anything, it’s chunk or premium albacore tuna. Anything other than that I just cannot stand. I’ll eat it if that’s all we have, but for me to enjoy it the tuna has to be premium.
Then why are you posting a recipe about canned tuna, you ask?
Because of my mother. She made sure we’d tried everything at least once. Repeatedly if it was something the rest of the family loved and I didn’t. Or something she loved and we didn’t. Like liver. Just the word makes me shiver.
And because it’s always good to just try new things every now and then. Even if it’s not a new food, but a new brand or way to serve or eat the food. That’s why I’m sharing a recipe using Tonnino tuna. Because this tuna is amazing.
So, a little bit about Tonnino. They have exquisite tuna sourced from several oceans including the Easter Pacific Ocean, Indian Ocean, and the Atlantic Ocean. Tonnino only works with those fishing vessels registered with the Inter-American Tropical Tuna Commission. This ensures that other species and animals are not caught and injured in their fishing process.
Tonnino not only helps keep beaches clean, but they also started a tree planting initiative throughout Costa Rica. They even have a water treatment plant which filters 98% of the water they use in their processing plants.
You can taste all the good that Tonnino does for the environment in their tuna.
I kid you not. This is the best canned tuna I’ve ever tasted. Tentatively, I took a piece out of the jar before I even started to cook this recipe. I put it in my mouth preparing for the typical tuna flavor I expected and was totally shocked.
Now, I have to preface with this by saying I don’t eat of a lot of tuna in oil. But I have had tuna in oil. Granted not olive oil, but still, I can’t imagine it makes THAT much of a difference. This tuna, you guys, it melts in your mouth. It’s rich and delicious. There’s no tinny tuna flavor. And not just because it’s in jar. It tasted like tuna I cooked and had in the fridge to eat later. That is how good this tuna is.
Tonnino tuna is so good, I could eat the whole jar without any mayonnaise or relish. Yes, I realize they’re probably shuddering at the thought of their exquisite tuna mixing with mayonnaise and relish.
But pan bagnat? Oh hell yes. And I’ve made at least 2 of those since I received the three jars to cook with. I even have one for lunch tomorrow which I’m totally excited to eat! Because you can’t eat a pan bagnat on the same day. It has to sit in the fridge overnight to meld. But that’s another post maybe I’ll share with you later.
When I saw the tuna with garlic in olive oil I immediate thought of pasta. But not a complex pasta. Since this tuna is fabulous, I wanted a simple pasta dish that would really let it shine. And what’s simpler than aglio e olio? I mean, that’s just pasta with olive oil and garlic.
You can’t get simpler than that. Unless you just have pasta with olive oil.
The best part about this Tonnino tuna is using the olive oil in the jar as part of the recipe and as a garnish to the dish. The canning oil adds a richness to the pasta that really heightens the tuna flavor in this dish.
And you guys, this aglio e olio con tonno is awesome. I devoured my bowl. And I didn’t share the leftovers with the hubs either. Oh no. He wasn’t going to have any of this. This dish was all mine. Both for dinner and lunch the next day.
Yes, I reheated this tossed in more tuna, and had THE BEST lunch I’ve had in a long time. Not that my leftovers aren’t awesome for lunch the next day. But this pasta for lunch was just epic. There is no other word for it.
I received these three jars. So you’re not completely jealous of me, you should be able to find these yummy jars of exquisite tuna at Whole Foods. Trust me when I say the next time I’m there, I’ll be stocking up. Because this tuna is the best I have ever tasted!! And you will love it just as much as I do. Especially in this aglio e olio con tonno. Which translates to spaghetti with olive oil and garlic with tuna. But it sounds better in Italian.
- 8 ounces thin spaghetti
- 1/4 cup extra virgin olive oil
- 2 tablespoons chopped garlic
- Pinch crushed red pepper
- 6.7 ounces Tonnino tuna fillets with garlic in olive oil
- 1/4 cup chopped parsley
- Cook the pasta according to package directions.
- While the pasta is cooking, place the olive oil, garlic, and crushed red pepper in skillet over medium heat. Cook the garlic until it begins to turn golden brown. Be careful not to overcook it or it will become bitter.
- Drain the tuna, reserving the olive oil and garlic from the jar.
- Once the pasta is cooked, drain and toss with the garlic and olive oil mixture. Stir in half of the reserved olive oil from the jar.
- Divide the pasta between 4 bowls. Place the tuna fillets on top and drizzle with the remaining olive oil and garlic from the jar.
- Garnish with the chopped parsley and serve.
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Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 309 Total Fat 18g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 15g Cholesterol 22mg Sodium 30mg Carbohydrates 19g Fiber 1g Sugar 0g Protein 18g