Tuna Amatriciana

Name: Tuna Amatriciana
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Bucatini pasta 11.25 oz; Tuna 8.8 oz; Peeled tomatoes ¾ cup; Jowls 2.1 oz; Extra virgin olive oil to taste; Fine salt to taste; Parsley to taste

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Lactose Free

Difficulty: Easy
Prep time: 20 min
Cook time: 20 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Luisa Orizio

And amatriciana with tuna is really making waves in Rome—and beyond. It mixes the traditional flavors of Lazio with a fresh, modern twist. Instead of the usual guanciale, this amatriciana with tuna swaps in tender cubes of tuna, quickly sautéed to keep them moist and full of flavor. And the sauce? It sticks to the classic mix—rich tomato and sharp Pecorino cheese—but when the tuna joins in, it brings a bit of the sea right to Rome's heart. Bucatini is still the pasta of choice. Known for soaking up sauce like a champ. But really, any pasta works.

What makes this dish different is how the juicy tuna balances the tangy tomato, creating something familiar yet totally new. It’s a hit online for a reason: people love seeing a beloved Roman dish get a fun update that tastes really good. Trying out this tuna amatriciana recipe feels like blending tradition with a dash of adventure. In Lazio, folks are always experimenting, and this seafood amatriciana shows how flexible recipes can be.

Some cooks even toss in a bit of chili for a spicy kick or use different types of tuna depending on what's fresh. It is easy to get the sauce just right—rich and savory—so it clings to every bite of pasta. You might find this version in trendy Roman trattorias or on weeknight dinner tables where people want something special but not too fussy.

Whether you call it amatriciana sauce with tuna or just another cool take on pasta, it captures that Roman spirit of making simple things taste amazing. The whole dish gives off a classic, tingly vibe, but the twist makes it exciting, too. No wonder it’s got everyone talking—one taste, and you’ll see why this pasta with tuna and tomato sauce is really really making waves across kitchens in Italy and beyond. Whether you're a fan of traditional dishes or love trying new things, this amatriciana with tuna offers a delicious way to enjoy the best of both worlds. And you know what? You can't go wrong.

How to prepare Tuna Amatriciana

To prepare the tuna amatriciana, first take the fresh tuna and cut it into cubes 1. In a pan, heat the oil, add the tuna 2, and let it brown well on all sides 3 for just a few minutes. It should remain very pink in the center. Then transfer it to a small bowl and set it aside.

In the same pan, without adding any more fat, sauté the guanciale 4 until it is golden brown 5; it will take about 5 minutes. Transfer this also to another small bowl 6, trying to drain it from the fat, which should remain inside the pan.

In the same pan with the guanciale fat, add the canned tomatoes 7 and crush them 8. Lightly salt and let the sauce cook for about 5 minutes. Then add the guanciale 9.

Also add the tuna cubes 10 and mix 11. Turn off the heat and throw the bucatini into plenty of lightly salted water 12.

Cook them until al dente 13, then drain them, keeping some cooking water aside, and transfer them to the pan with the sauce 14. Sauté for a few minutes, adding a ladle of water if necessary 15. Serve the tuna amatriciana with a sprinkle of parsley.

Storage

We recommend eating the tuna amatriciana immediately.

Advice

Canned tomatoes can be replaced with tomato puree.
You can add chili powder or pepper.
I do not recommend adding Parmesan due to the presence of fish.

For the translation of some texts, artificial intelligence tools may have been used.

Tuna Amatriciana

PRESENTATION

How to prepare Tuna Amatriciana

Storage

Advice

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