Spaghetti with Pesto and Fresh Tuna

Spaghetti with pesto and fresh tuna

You can obviously substitute the fresh tuna for tinned if you prefer!  The pesto sauce in this recipe is a lighter version using a small amount of water to replace some of the oil.  You can of course use a traditional recipe if you prefer or you can even replace it with a good quality shop bought version in a jar for a minimum effort meal.

Spaghetti with pesto and fresh tuna

Spaghetti with Pesto and Fresh Tuna

Super quick meal of spaghetti with peas, tomatoes and fresh tuna with a home made basil pesto sauce

Course Main Course
Cuisine Mediterranean
Keyword pasta, pesto, spaghetti, tuna
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 15 minutes
Servings 2 people
Calories 650 kcal
Author elspeth


  • 120 g spaghetti dried

Pesto sauce

  • 2 handfuls basil leaves roughly chopped
  • 25 g pine nuts
  • 2 tbsp olive oil
  • 1 clove garlic grated
  • 2 tbsp parmesan grated
  • juice of 1/2 lemon
  • 1 tbsp water
  • 1 tsp olive oil
  • 2 tuna steaks about 100g each
  • 50 g petits pois, frozen
  • 3 tomatoes seeds removed and chopped


  1. Add the pasta to a pan of boiling salted water and cook according to pack instructions

  2. While the pasta is cooking, make up the pesto sauce. 

  3. Put the pesto ingredients into a blender and process until it's combined but is still a bit grainy.  Add more water if consistency is too thick

  4. Heat the tsp of olive oil in a frying pan and fry the tuna for approx 6 minutes or until it's cooked, turning once

  5. A few minutes before the end of the pasta cooking time, add the frozen peas until they are cooked.  

  6. Drain the pasta and return to the pan

  7. Add the chopped tomatoes to the pan and stir for a few minutes to heat through

  8. Add the pesto and mix it all together until the pesto is evenly distributed

  9. Cut the tuna steaks into 1" cubes

  10. Serve the spaghetti mix into pasta bowls with the tuna scattered on top