RECIPE: Tuna Spaghetti with Olives and Red Peppers

By Chef Bart von Olphen

Serves 2

Around half of the world’s tuna is certified as sustainable by the MSC.
Image by David Loftus


220g or 2 tins MSC tuna in olive oil
Olive oil (a good drizzle)
Pinch of salt
1 tsp tomato puree
1 red pepper, de-seeded and diced
175ml passata
1 tsp capers – rinsed in cold water
2 tbsp chopped black olives
1 bay leaf
250g dried spaghetti
50g parmesan cheese – freshly grated or shaved
salt and pepper to taste


  1. Heat a drizzle of olive oil in a large frying pan. Then add the tomato puree and fry over medium heat for
    1 minute.
  2. Add the peppers and fry for a few minutes until they have softened (al dente).
  3. Add the tuna and stir everything gently to blend the ingredients. Then add the passata, capers, olives and bay leaf and then stir and leave the sauce to heat through on low heat. Stir occasionally.
  4. Meanwhile bring a pan of water to boil, adding a pinch of salt. Add the spaghetti and cook until al dente (not too soft) according to the instructions on the packet. Drain the spaghetti when cooked and lift it into 2 warm serving bowls.
  5. Turn the heat up under the sauce, stir well and season to taste with salt and pepper.
  6. Spoon the sauce over the spaghetti, add a sprinkle of parmesan cheese and serve. Enjoy!

Tuna is fished across the world, and one of the consequences of widespread tuna fishing has been dolphin bycatch. Bycatch is when fishermen catch something that they were not trying to catch – it could be a seabird, a marine mammal or a fish that is too small or not supposed to be caught by those fishermen. Tuna must be fished sustainability to make sure we can continue to enjoy tuna in the future and protect other marine species.

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