Spaghetti with tuna and olives

Spaghetti with tuna and olives



  • Cooked spaghetti to serve 4
  • 1 425g tin Tuna in oil
  • 6 cloves garlic, crushed
  • 20 leaves of fresh basil, shredded
  • 2 fresh vine ripened tomatoes, diced
  • 1 cup pitted kalamata olives, halved


Drain tuna, flake apart and reserve oil.

In a hot fryan add 4 tablespoons of the tunas oil and fry the garlic for 2 mins.

Add the cooked spaghetti and stir to coat in the oil. Add fresh tomatoes, flaked tuna and olives.

Toss to heat for 2 mins and stir through shredded basil.


  • If you don’t have fresh tomatoes and basil you can use a can of diced tomatoes and few teaspoons of dried basil in a pinch. I prefer the fresh items and always have fresh basil in my fridge.
  • To keep basil for a long time you can take the elastic band off the bunch and lay them on wet paper towels. Roll them up and store in a plastic bag in the fridge. They will last around 2 weeks this way.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

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