Quick Tuna, Caper & Olive Sauce

Name: Quick Tuna, Caper & Olive Sauce
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 3 tbsp (45 ml) extra-virgin olive oil; 3 cloves (15 g) garlic, minced; ¼ tsp (½ g) red pepper flakes (optional); 14½ oz (400 g) canned whole tomatoes, crushed by hand; 6 oz (170 g) canned tuna in olive oil, drained, flaked; ⅓ cup (50 g) capers in brine, rinsed, drained; ½ cup (75 g) pitted black olives (Kalamata or Castelvetrano), halved; ¼ cup (12 g) fresh flat-leaf parsley, finely chopped (optional); to taste sea salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A vibrant Mediterranean pasta sauce built on pantry staples: canned tuna, briny capers, and juicy olives simmered with tomatoes, garlic, and a whisper of red pepper flakes. Ready in under 20 minutes, this sauce delivers bold, salty-umami flavor without any fuss. Serve over pasta, polenta, or grilled fish.

Prep: 8 min
Cook: 12 min
Total: 20 min
Makes: 1¼ cups (300 ml) sauce, enough for 1 lb (450 g) pasta

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Steps

Before you start

Have all ingredients prepped and within reach—this sauce cooks fast and won't wait
If using fresh tomatoes, ensure they're ripe and fragrant for best flavor
Cook your pasta in salted water (it should taste like the sea) and reserve 1 cup pasta water before draining

1
Bloom aromatics
- Heat 3 tbsp (45 ml) olive oil in a 12-inch (30 cm) skillet over medium heat.
- Once shimmering, add 3 minced garlic cloves and red pepper flakes if using.
- Cook, stirring often, for about 1 minute until fragrant but not browned—garlic should soften and become pale gold.
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Ready when: Garlic is fragrant and pale gold, not brown
Tip: Don't let garlic brown or it will taste bitter and ruin the sauce.
2
Add tomatoes and simmer
- Pour in one 14.5 oz (400 g) can of whole tomatoes (with juice) and crush them by hand as you add them.
- Stir well to combine with the garlic oil.
- Bring to a gentle simmer over medium heat and let bubble gently for 4 to 5 minutes, stirring occasionally.
- The tomatoes should break down slightly and the oil will begin to separate around the edges.
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Ready when: Sauce is bubbling gently, tomatoes are starting to break down
Tip: Crushing canned tomatoes by hand gives you better control over texture than a spoon.
3
Stir in tuna, capers & olives
- Add 6 oz (170 g) of drained, flaked canned tuna.
- Rinse your capers (to remove excess salt) and add 1/3 cup (50 g) to the pan.
- Halve your olives and add 1/2 cup (75 g) to the sauce.
- Stir gently to distribute everything evenly without breaking up the tuna too much.
- Simmer for 3 to 4 minutes more, letting the flavors meld.
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Ready when: Sauce is simmering gently, flavors have combined, tuna is heated through
Tip: Rinse capers to cut saltiness; taste before adding salt at the end, since both capers and olives are already salty.
4
Season and finish
- Taste the sauce.
- Add sea salt and freshly ground black pepper to taste—remember the capers and olives are salty, so go easy.
- If you have fresh parsley on hand, scatter 1/4 cup (12 g) chopped parsley over the sauce just before serving.
- Serve immediately over hot pasta, or warm it gently if it sits more than 5 minutes.
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Tip: Taste and season at the very end so you don't over-salt the sauce.

Good to know

Tips

This sauce is deeply salty and briny by design—it's meant to coat pasta and marry with a light, acidic white wine. Don't dilute it or you'll lose the character. If you prefer less assertive flavor, use 1/4 cup (38 g) capers and 1/3 cup (50 g) olives instead.
Toss the finished sauce with hot pasta and a splash of reserved pasta water (about 1/4 cup / 60 ml). The starch in the pasta water will help the sauce cling to each strand and create a silky mouthfeel.
Make this your own: a small pinch of dried oregano or a strip of lemon zest added with the tomatoes will add complexity without overpowering the clean, briny profile.
Serve with a crisp Pinot Grigio, Vermentino, or Sauvignon Blanc to cut through the richness and echo the sauce's Mediterranean origins.

Storage & reheating

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of water if it looks too thick. Can be frozen for up to 2 months (freeze in portions for easy thawing); thaw in the fridge overnight before reheating.

Substitutions

canned whole tomatoes → 1 lb (450 g) fresh ripe tomatoes, peeled, seeded, and chopped. Use in summer when tomatoes are fragrant and in season. You may need to simmer slightly longer (6–7 minutes) for the tomatoes to fully break down.
pitted black olives (Kalamata or Castelvetrano) → Green olives, pitted and halved, or a mix of green and black. Green olives will give a more briny, herbaceous note; use the same quantity.
canned tuna in olive oil → Canned white beans (cannellini or great northern), drained, for a vegetarian version. The beans will give body and earthiness instead of fish; add them at the same point and warm for 2–3 minutes.
capers in brine → Brined green peppercorns or chopped green olives for a milder tang. Use about 1/4 cup (40 g) green peppercorns or the same weight in chopped green olives.