Fresh Tuna and Thyme Pasta

Flying Olive Extra Virgin Oil is much of the flavoring in this pasta. Add extra as desired. Barb L.

Serves: 6


1 Tbsp plus 1 tsp salt, divided

1 pound spaghetti or other long, thin pasta such as angel hair

6 Tbsp + more for flavoring at the end of Flying Olive Thyme, Chipotle, HarissaCayenne Red Chili, a Mild-Medium Single Varietal of Choice, or a Combination of Extra Virgin Olive Oils (We like a Flying Olive Single Varietal with a little of one of the spicy oils added. (It’s perfect with just the Single Varietal as well), divided

1 medium onion, finely chopped

4 anchovies in oil, chopped or 2 tsp anchovy paste, optional

¼ -1 tsp red pepper flakes (If you use a spicy oil above, you may want to use less red pepper)

1-1 ¼ pound fresh tuna, cut into 1-1 1/2" cubes (About 1 large tuna steak)

¼ cup white wine

2 plum tomatoes, peeled, seeded, and chopped (last time I made this I had 1/2 cup of  tomato sauce left in the fridge. I added that as well)

1 Tbsp fresh, chopped thyme or 1 tsp dried thyme leaves


Bring a large pot of water to a boil over high heat. Add 1 Tbsp of the salt and the pasta, and cook according to the package directions minus 1 minute to make it al dente.

Meanwhile, put 2 Tbsp of the Flying Olive Extra Virgin Olive Oil of Choice in a large pan over low to medium heat. Add the onion, anchovies, and red pepper. Cook for 4-5 minutes. Add 1-2 Tbsp of water, a Tbsp at a time, if needed, to prevent the onion from burning.

When the onion softens, raise the heat to medium-high. Add the tuna and the remaining 1 tsp of salt and cook for 20 seconds, stirring. IMPORTANT: you want to just barely sear the tuna, not cook it all the way through. It will still be mostly pink. It will cook a little more with the additions. If you cook it too much, it will taste like cardboard!

Add the wine and tomatoes, stir, and cook for 1 minute then, stir in the thyme.

Drain the pasta, then immediately add it to the pan and cook the mixture for another 30 seconds. Stir in the remaining ¼ cup of oil and serve with additional Flying Olive Extra Virgin Olive Oil on the side for drizzling.

Inspired by a recipe by Angelo Acquista, M.D., The Mediterranean Family Table. Harper-Collins, 2015.

Submitted by Barb L.