Spaghetti with Tuna and Fresh Vegetable Sauce

Spaghetti with Tuna and Fresh Vegetable Sauce


I invented this recipe one day during hurricane season when we had plenty of fresh veggies and lots of canned tuna. It has since become a family favorite. It works equally well with canned pink salmon.


  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • or 3 cloves garlic, minced
  • and 3 stalks celery, sliced
  • 2 green onion, sliced
  • 1 bell pepper, sliced
  • or 1 yellow summer squash or zucchini, thinly sliced
  • 1 can diced tomatoes, with juice
  • and 1 chili or jalapeno pepper, minced (optional)
  • 2 cans tuna, well drained (or 1 large can red pink salmon, bones removed
  • 48 ounces spaghetti sauce, Prego or other bottled sauce
  • 1 pound thin spaghetti


  1. Saute onion in olive oil.
  2. Add garlic, celery, green onions, chili pepper and squash, green bell pepper and saute a few minutes longer.
  3. Add diced tomatoes, tuna, and prepared sauce, and heat through.
  4. Serve over spaghetti.

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