Best 7 Tuna Spaghetti Pie Recipes

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Tuna spaghetti pie is a delightful and easy-to-make dish that combines the classic flavors of tuna and spaghetti into a delicious, savory pie. It's a perfect meal for busy weeknights or a casual weekend lunch. With a few simple ingredients and some basic cooking skills, you can create a tuna spaghetti pie that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

TUNA, TOMATOES AND SPAGHETTI



Tuna, Tomatoes and Spaghetti image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 small minced clove of garlic
1/4 cup olive oil
14 to 16oz can chopped plum tomatoes (with juice)
2 (6oz) cans tuna packed in oil, drained
12 ounces cooked spaghetti
1/4 cup chopped Italian parsley
Salt and freshly ground pepper

Steps:

  • Heat garlic in oil until lightly golden. Add tomatoes and their juices and heat for 20 minutes over low heat until tomatoes are really tender and almost melted. Crumble tuna into smaller pieces and add to tomato sauce. Simmer just to warm the tuna through; you don't want to boil the tuna. Transfer spaghetti to serving bowl and mix in tuna, tomatoes, parsley; and salt & pepper.

TUNA SPAGHETTI PIE



Tuna Spaghetti Pie image

I'm a real pasta fan and I like fish as well, so I decided to combine the two. When my granddaughters are over, I make this dish in tart tins, so each girl can have her own pie. That works for both pint-size and senior-size appetites.-Mrs. Ruth Lee, Troy, Ontario

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 22

4 ounces uncooked spaghetti, broken into 2-inch pieces
1/4 cup grated Parmesan cheese
1 large egg, lightly beaten
1 teaspoon butter
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
FILLING:
1 tablespoon finely chopped onion
1 teaspoon butter, melted
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon celery salt
1/4 teaspoon garlic and herb seasoning
1/8 teaspoon pepper
1/4 cup milk
1/4 cup sour cream
1 large egg, lightly beaten
1 can (6 ounces) tuna, drained and flaked
1/4 cup grated Parmesan cheese, divided
1 small tomato, thinly sliced
Minced fresh parsley

Steps:

  • Cook spaghetti according to package directions; rinse in cold water and drain. In a large bowl, combine the spaghetti, Parmesan cheese, egg, butter, garlic, salt and pepper. Press onto the bottom and up the sides of a greased 9-in. pie plate; set aside., In a large skillet, saute onion in butter until tender. Remove from the heat. Stir in the flour and seasonings until blended. In a small bowl, beat together the milk, sour cream and egg. Stir into the onion mixture until blended. , Fold in the tuna; spoon into crust. Sprinkle half of the Parmesan over pie. Arrange tomato slices over cheese; sprinkle with remaining Parmesan. , Bake at 350° for 35-40 minutes or until crust is golden and filling is puffy. Sprinkle with parsley. Let stand for 5-10 minutes before cutting.

Nutrition Facts : Calories 216 calories, Fat 9g fat (5g saturated fat), Cholesterol 99mg cholesterol, Sodium 636mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 16g protein.

SPAGHETTI PIE



Spaghetti Pie image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 12

Nonstick cooking spray, for greasing the pan
Kosher salt and freshly ground black pepper
1 pound spaghetti
1 pound ground beef (85 percent lean)
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cups marinara sauce, homemade or store-bought (I like Rao's)
1/2 cup whole-milk ricotta cheese
2 tablespoons minced fresh flat-leaf parsley
3 large eggs
1/2 cup plus 2 tablespoons grated Parmesan
1 cup shredded mozzarella

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-3-inch cake pan with cooking spray.
  • Bring a large pot of salted water to a boil. Add the spaghetti and cook for 3 to 4 minutes less than the package recommends, so that it is very al dente. Drain and reserve.
  • In a large skillet over medium-high heat, brown the beef, 5 to 8 minutes; season with salt and pepper. Transfer the beef to a paper towel-lined plate to drain. Wipe the skillet clean with a paper towel. Heat the olive oil in the skillet over medium heat and saute the onions until translucent, 4 to 5 minutes. Set aside.
  • In a large bowl, whisk together the marinara, ricotta, parsley, eggs, 1/2 cup of the Parmesan, 1 teaspoon salt and 1/4 teaspoon pepper. Add the cooked spaghetti, beef and onions and toss to evenly coat. Transfer to the prepared pan, top with the mozzarella and sprinkle with the remaining 2 tablespoons Parmesan.
  • Bake until the cheese is bubbling and golden brown, 25 to 30 minutes. Let rest for 5 minutes, then cut into wedges and serve.

SPAGHETTI WITH TUNA AND CAPERS



Spaghetti with Tuna and Capers image

With a few simple ingredients, you can have a delicious meal! My husband came up with this recipe while we are on "stay at home" orders due to the Coronavirus pandemic. It was quick, easy, and delicious!

Provided by Kim's Cooking Now

Categories     Seafood     Fish     Tuna

Time 25m

Yield 2

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
1 small red onion, thinly sliced
1 (5 ounce) can tuna packed in olive oil, undrained
1 tablespoon capers, drained
¼ teaspoon crushed red pepper flakes
½ pound spaghetti
½ tablespoon chopped fresh parsley

Steps:

  • Heat olive oil in a large pan over medium heat. Add onion and cook until beginning to caramelize, about 10 minutes. Add tuna with oil, capers, and crushed red pepper flakes; heat through.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water for 1 minute less than the package instructs, about 10 minutes. Stir occasionally to prevent sticking. Drain, reserving 1/2 cup of the starchy pasta water.
  • Add the cooked pasta to the pan and mix to combine. Add some of the pasta water and toss lightly until the pasta is tender yet firm to the bite, 1 to 2 more minutes. Sprinkle with chopped parsley and serve immediately.

Nutrition Facts : Calories 698.4 calories, Carbohydrate 88.5 g, Cholesterol 37.5 mg, Fat 23.6 g, Fiber 4.5 g, Protein 31.6 g, SaturatedFat 3.8 g, Sodium 448.8 mg, Sugar 4.6 g

TUNA, CAPER & CHILLI SPAGHETTI



Tuna, caper & chilli spaghetti image

Throw together tuna, capers and rocket with garlic, chilli and spaghetti to make this easy and healthy supper. It takes just 25 minutes to make

Provided by Anna Glover

Categories     Dinner, Supper

Time 25m

Number Of Ingredients 9

150g spaghetti or linguine
1 tbsp olive oil
1 garlic clove, sliced
1 red chilli, deseeded and finely chopped, plus extra to serve (optional)
1 tbsp drained capers
small bunch of parsley, finely chopped (stalks included)
145g tuna in spring water, drained
90g rocket or baby spinach leaves
½ lemon, juiced

Steps:

  • Cook the spaghetti for 9-11 mins in a large pan of well-salted water until al dente.
  • Heat the oil in a wide frying pan over a very low heat, and gently cook the garlic and chilli to infuse the oil. Remove from the heat if the garlic is turning past light golden, as this will make it bitter.
  • Drain the pasta, keeping a cupful of the cooking water, and tip the spaghetti into the frying pan. Toss the pasta in the oil over a low heat, adding a little of the pasta water to emulsify into a sauce that coats the pasta, then fold in the capers, parsley, tuna and some seasoning. Don't stir too vigorously - you want to keep larger chunks of tuna. Toss the rocket and lemon juice through the spaghetti, and serve with extra chilli scattered over, if you like.

Nutrition Facts : Calories 409 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 0.4 milligram of sodium

SPAGHETTI WITH ITALIAN TUNA



Spaghetti With Italian Tuna image

Provided by Florence Fabricant

Categories     dinner, easy, quick, weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

1/2 pound thin spaghetti
Salt
1 6 1/2-ounce can Italian canned tuna in oil
6 ripe plum tomatoes, finely chopped
2 cloves garlic, finely chopped
2 tablespoons chopped pitted black olives
2 tablespoons minced fresh basil
Freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil, add the spaghetti and cook until al dente, about six minutes.
  • While the spaghetti is cooking, put the tuna and its oil in a bowl and mash it with a fork. Stir in the tomatoes, garlic, olives and basil. Season to taste with salt and pepper.
  • Drain spaghetti, reserving a couple of tablespoons of cooking water. Transfer spaghetti to a bowl. Fold in tuna mixture, adding the reserved cooking water if needed to thin sauce. Season with pepper and serve warm or at room temperature.

Nutrition Facts : @context http, Calories 327, UnsaturatedFat 4 grams, Carbohydrate 47 grams, Fat 5 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 473 milligrams, Sugar 4 grams

FRESH TUNA SPAGHETTI



Fresh Tuna spaghetti image

Light healthy and easy pasta recipe

Provided by elisir77

Time 25m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Bring the water to a boil in a large pot (1 lt of water each 100g of pasta), add the coarse salt and, as it boils again, add the pasta and let it cook for about 9 min. (or follow the direction on the package). You may want to cook the pasta al dente to stir-fry it on the pan with the sauce before serving.
  • Chop the tuna fillet into 1cm cubes. Wash the tomatoes, and chop them into 1cm cubes. If you're using big tomatoes, discard the seeds. This step is not necessary for pachino or cherry tomatoes.
  • Crush the garlic with a knife and slice finely the scallion. Add both to a large pan with the oil and turn the heat on to medium. Cook for a couple of minutes.
  • Add the chopped tuna and stir fry to seal the cubes. Add the tomato cubes and season with a pinch of salt and pepper.
  • Let it cook for 6/8 mins and then add the soy sauce and the ginger. Mix evenly.
  • Remove 1 cup of water from the pot, then drain the pasta and add it to the pan with the sauce. If the sauce is too thick add a couple of tbsp of cooking water to make it smoother. Stir fry for one minute and serve with a sprinkle of pepper.

Tips:

  • Use quality ingredients: Fresh, high-quality ingredients will make a big difference in the taste of your tuna spaghetti pie. Look for ripe tomatoes, firm tuna, and high-quality cheese.
  • Don't overcook the spaghetti: The spaghetti should be cooked al dente, or slightly firm to the bite. Overcooked spaghetti will make the pie mushy.
  • Use a generous amount of cheese: Cheese is what makes this pie so rich and flavorful. Don't be afraid to use a lot of it!
  • Let the pie cool before slicing: This will help the pie to hold its shape and make it easier to slice.

Conclusion:

Tuna spaghetti pie is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a great way to use up leftover spaghetti, and it is also a good way to get your kids to eat fish. With its simple ingredients and classic flavor, tuna spaghetti pie is a dish that the whole family will enjoy.

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