Fusilli with Tuna

2 Reviews
100% would make this recipe again

This dish can be served also at room temperature like a "pasta salad".

Preparation : 10 min Cooking : 15 min
410 calories/serving
  • Very easy
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Kid-friendly
  • Diabetes-friendly


200 g fusilli, or penne 3 cups
200 g tuna, canned, in vegetable oil, drained and shredded
8 sun-dried tomatoes (oil packed), minced 30 g
12 black olives, pitted and chopped 5 tbsp
2 tbsp lemon juice, freshly squeezed 3/4 lemon
3 tbsp olive oil 45 mL
1/3 cup pasta cooking water, approximately 85 mL
2 tbsp chives, fresh, chopped [optional] 6 g
1 pinch salt [optional] 0.2 g

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.


  1. To save time, the sauce preparation and the pasta cooking can be done at the same time. Start cooking the pasta.
  2. Meanwhile, manually mince the sun-dried tomatoes or purée them in a blender or food processor on ‘pulse'. Put them in a serving bowl. Pit the olives and chop them coarsely, then add them to the bowl. Pour in the oil and lemon juice.
  3. Open the tuna can, then drain and discard the oil. Shred the tuna and add it to the bowl. Mix and add enough of the pasta cooking water to make a sauce. Adjust the seasoning. Generally, you don't need to add salt since tuna is already salty.
  4. Pour the drained fusilli into the serving bowl and mix thoroughly with the sauce. Serve in the warmed dishes. Scatter chopped chives on top of each serving (optional).


Parmesan is not added since the flavour of fish sauces in general does not benefit from the addition of cheese.

Nutrition Facts Table

per 1 serving (220g)


% Daily Value




18 g

28 %

Saturated 2.6 g
+ Trans 0 g

13 %


10 mg


330 mg

14 %


41 g

14 %


3 g

12 %


1 g


21 g

Vitamin A

3 %

Vitamin C

21 %


3 %


15 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : ¼ serving
Grain Products : 1 ¾ servings
Milk and Alternatives : 0 serving
Meat and Alternatives : ¾ serving


This recipe is :
Source of  :
Copper, Fibre, Folacin, Potassium, Vitamin B2, Vitamin B6, Vitamin C, Vitamin D, Vitamin K, Zinc
Good source of  :
Iron, Magnesium, Manganese, Phosphorus, Vitamin E
Excellent source of  :
Niacin, Selenium, Vitamin B12
Free  :
Added Sugar


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Fruits 0
Vegetables ½
Meat and Alternatives 2
Fats 3

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Members' Reviews

2 Reviews (2 with rating only ) 100% would make this recipe again

This recipe is in the following categories

Fish | Pasta | First courses/Appetizers | High Iron | Kosher | Diabetes-friendly | Halal