Tuna Marinara Sauce

From Jeanette's Healthy Living

Adapted from Cooking 'Round the ClockRachel Ray's recipe suggests serving this with ravioli. Instead, toss this protein rich sauce with pasta for a lighter meal (I have also used less pasta than her original recipes for a lower-carb meal).


  • 8 ounces gluten-free pasta
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, peeled and finely chopped
  • 1 can (6 ounces) Italian tuna, drained
  • 1/4 medium onion, finely chopped
  • 3-4 tablespoons chopped pitted black olives, such as Kalamata
  • 1 can (15-ounce) crushed tomatoes (I used chopped tomatoes)
  • 3-4 tablespoons chopped fresh flat-leaf parsley leaves
  • salt and freshly ground black pepper, to taste
  • fresh chopped parsley or shredded basil, for garnish


  1. Cook pasta according to instructions on package.
  2. To make the Tuna Marinara Sauce, heat a saucepan over medium heat.
  3. Add olive oil, then add onion and garlic; cook 1 minute.
  4. Add tuna, breaking and mashing tuna up; cook 2 minutes, stirring often.
  5. Add olives and tomatoes, and continue cooking for 2-3 minutes.
  6. Add chopped parsley, and season with salt and pepper.
  7. Toss with cooked pasta and serve.

Serves 4.