Pasta with tuna and eggplants
- Lactose Free
- Energy Kcal 436
- Carbohydrates g 69.7
- of which sugars g 5.5
- Protein g 23.8
- Fats g 6.9
- of which saturated fat g 1.09
- Fiber g 4.5
- Cholesterol mg 32
- Sodium mg 482
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 20 min
- Serving: 4
- Cost: Low
- Note + the time to purge the eggplants
PRESENTATION
Pasta with tuna and eggplant is your go-to Mediterranean pasta recipe, especially perfect for those warm summer days in southern Italy. Picture this: wandering through bustling markets full of fresh eggplants. Really vibrant. This dish has it all—tender eggplant, tuna, and a sprinkle of pine nuts. Seriously good crunch, you know? It's got that rustic, easygoing vibe you’d totally expect from a Sicilian meal. Whether you want it hot or cold, it’s really up to you.
The eggplant turns moist and silky, soaking up all those savory flavors of the tuna, while the pine nuts add a nice surprise with every bite. In southern Italy, fresh herbs like basil or parsley get tossed in to keep it tasting bright and fresh. It is not heavy, but really really satisfying. And, you know, there’s no need for fancy ingredients. Most folks just grab canned tuna—making it one of those easy pasta recipes. And quick and simple.
And look, this dish fits any occasion. Family lunches? For sure. A picnic by the sea? Definitely. Plus, it’s one of those healthy pasta dishes that makes you feel good with olive oil and veggies keeping things light. Some folks toss in a dash of chili for heat, others might go for a squeeze of lemon for that tangy twist. Love rice or pasta salads? This tuna eggplant pasta recipe might just surprise you. It’s got all the relaxed summer vibes but with a heartier, more savory feel. And exploring other eggplant pasta dishes from the region? Pretty much a fun way to mix things up.
But this one—it stands out with its mix of crispy pine nuts and rich tuna. An Italian-inspired meal, it really really shows how a few simple ingredients can come together and create something that’s easy to love. No question.
You might also like:
- INGREDIENTS
- Fusilli pasta 11.3 oz (320 g)
- Tuna filet 7.1 oz (200 g)
- Eggplant 12.4 oz (350 g)
- Yellow onions 1.75 oz (50 g)
- Pine nuts 2 tbsp (20 g)
- Extra virgin olive oil to taste
- Parsley to taste
- Garlic 1 clove
- Fine salt to taste
- Coarse salt to taste - for the eggplants
How to prepare Pasta with tuna and eggplants
To prepare pasta with eggplants and tuna, start by washing and drying the eggplants. First, slice them, then cut them into strips, and finally into cubes of about 3/4 inch 1. Sprinkle the eggplants with some coarse salt (without overdoing it). Place a plate with a weight on top and let them purge for at least half an hour 2. Before using them in the recipe, remember to rinse them thoroughly and pat them dry. Crush the garlic with the flat side of a knife 3,
clean and finely chop the onion with a knife 4, finely mince the parsley 5, and finish by crumbling the drained tuna fillets with a knife 6.
Move to the stove and put the pot on the heat where the pasta will be cooked when it's boiling, so you can salt it to taste 7. In the meantime, place a large saucepan, and prepare the dressing, let the garlic clove and onion sizzle for a minute over low heat 8. Then pour in the pine nuts and let them toast for a minute as well 9.
and finally add the tuna letting it flavor for about another minute 10. At this point, you can add the well-rinsed and drained eggplants 11 and let them cook for 5-10 minutes. Remove the garlic 12,
add the parsley 13 and drain the pasta directly into the sauce 14. A quick toss and you can finally plate your tuna and eggplant pasta 15.