Pasta With Tuna and Black Olive Vinaigrette

READY IN: 15mins
Recipe by Japanese Delight

From Real Simple Magazine, August 2006

Top Review by Peachie Keene

Yum! This was really great: my only qualm is with the olive oil. There must be some way around that. I think it may be just as good without (perhaps by simply spraying the pan). Thanks for posting!

Ingredients Nutrition


  1. Cook the pasta according to the package directions.
  2. Meanwhile, heat 3 tablespoons of the oil in a large skillet over medium-low heat.
  3. Add the garlic and cook until softened, about 2 minutes.
  4. Add the capers and olives and cook for 3 minutes.
  5. Stir in the parsley and cook until wilted, about 1 minute. Remove from heat.
  6. Add the lemon juice, pepper, and the remaining oil.
  7. Drain the pasta, rinse under cold water, and divide among individual bowls. Top with the tuna and olive vinaigrette.
  8. Tip: Consider splurging on a can of Italian olive oil-packed tuna for this recipe, or any other dish that calls for tuna. Its robust flavor makes everyday meals extraordinary.

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