Tuna Spaghetti with Pinot Noir

One of the best things about spaghetti dishes is that you don’t have to follow the recipes precisely. There is no need to measure any of the ingredients I’ve listed – you can put in more or less of each as you see fit; everyone’s taste is different!

The reason I love this tuna alternative to beef mince Bolognese is that it’s a change from mince, it’s healthier and I think it tastes better. I picked up the tip to use tuna as a substitute for mince from an Italian girl in outback Australia about five years ago and I’ve actually never cooked traditional Bolognese since!

Some useful notes:

  1. I use soy sauce instead of salt when cooking because it adds a fuller, more interesting flavour and might be a little bit healthier than salt (but don’t hold me to that!)
  1. I like to put a lot of red wine in my Italian dishes because I love the rich taste it creates, but if you like it to be a bit more subtle, stick closer to the 1 cup measurement.
  1. I always add a bit of chilli to my tuna spaghetti because it gives it a nice little bit of a kick, which I love, but if you’re not a fan of spicy food then simply leave it out!
  1. If you are allergic to fish or don’t like tuna, then switch back to beef mince and this recipe is still delicious. And for vegetarians, substitute the tuna for soya mince and you will have a fabulous meat-free dish!


2 TBS olive oil
1 onion, finely chopped
2 cloves of garlic
2 cans of tuna
1 punnet of cherry tomatoes (or 1 can of crushed tomatoes)
1 dollop of tomato sauce
Half a cup of tomato paste
1 can of tomato soup
1 cube or 1 tsp of vegetable stock
1 medium chilli, seeded and finely chopped (or 1 tsp of crushed chilli)
3 tsp of soy sauce
1 or 2 cups of White Rock Pinot Noir
Herbs of your choice – (I use a mixture of basil, thyme, oregano, rosemary and parsley)
Spaghetti pasta
Cracked pepper
Sea salt

I like to put a lot of red wine in my Italian dishes because I love the rich taste it creates, but if you like it to be a bit more subtle, stick closer to the 1 cup measurement.

In a large pan or wok, heat two tablespoons of olive oil and add the chopped onion and crushed garlic. Cook for a few minutes until the onion has softened.

Halve your cherry tomatoes and add them to the pan. Give them a quick stir before adding the tuna and tomato soup, paste and sauce.

Mix the liquids and tuna into the other ingredients and add the soy sauce, wine, vegetable stock, chilli and herbs. Stir for a few minutes and then turn the heat down. Let the sauce simmer while you get your pasta ready.

To cook your pasta, boil water in a pot, add the pasta and stir occasionally ensuring it doesn’t stick to the bottom of the pot. Keep an eye on it and make sure you strain the pasta while it’s still nice and firm because there’s nothing worse than overcooked, soggy pasta!

Once your sauce has been simmering for 20 minutes or so and smells delicious, it is ready to serve. Garnish with some grated parmesan, cracked pepper and sea salt. If you’d like to make it even prettier, sprinkle a few parsley leaves on top and serve with a generous glass of White Rock Pinot Noir. Enjoy!


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