Tuna Spaghetti Salad Recipe

Name: Tuna Spaghetti Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 lb spaghetti; 2 tablespoons olive oil; 3 cloves garlic, minced (use less if you wish); 1/4 teaspoon hot pepper flakes; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon salt; 2 ripe tomatoes, seeded and diced; 2 roasted red peppers, diced; 2 (7 ounce) cans tuna in water, drained and flaked; 2 tablespoons chopped black olives; 1/4 cup chopped fresh flat leaf parsley; 1/4 cup chopped fresh basil; 2 green onions, finely sliced

Servings: persons

3/4 lb spaghetti
2 tablespoons olive oil
3 cloves garlic, minced (use less if you wish)
1/4 teaspoon hot pepper flakes
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 ripe tomatoes, seeded and diced
2 roasted red peppers, diced
2 (7 ounce) cans tuna in water, drained and flaked
2 tablespoons chopped black olives
1/4 cup chopped fresh flat leaf parsley
1/4 cup chopped fresh basil
2 green onions, finely sliced

1
Put on a large pot of salted water to boil; cook spaghetti until al dente stage; drain well and set aside.
2
Meanwhile, in a large bowl, whisk together oil, garlic, hot pepper flakes and salt and pepper until well combined.
3
Stir in tomatoes, roasted peppers (you can substitute raw red bell peppers if you wish, but the taste will be a little different; still good, just different), tuna and olives (I use greek kalamata olives).
4
Next, stir in parsley and basil (do not substitute dried) and green onions.
5
Add the well-drained spaghetti to bowl and thoroughly combine with sauce.
6
Taste; add more salt and pepper if you wish.
7
This is best served either warm or at room temperature; if you wish to make it ahead of time, cover well and refrigerate, but bring it back to room temp before you serve it.

181

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 lb spaghetti, 2 tablespoons olive oil, 3 cloves garlic, minced (use less if you wish), 1/4 teaspoon hot pepper flakes, and more.

Yes, Tuna Spaghetti Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tuna Spaghetti Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions