Sauce with tuna, tomato and rosemary

It’s always useful to have in hand a simple tomato sauce for pasta or as a base to pizzas. In this version oregano gives a light perfume to the sauce and adds a sparkle to its character. If you don’t use parmesan then you have a 100% vegan dish. Try it and tell me all about it :-) Try it and I am sure you are going to make it even in other occasions!

In two words:

“Which warrior can, despite his desire, fight beyond his strength?”

To Start...

difficulty easy
cooking - 15′
serves - 2   

To Sum-up...




  • 1 tuna tin in water (93gr drained)
  • ½ onion of medium size or a small one
  • 1 medium size clove of garlic
  • 100ml of tomato puree
  • 250ml of cold water
  • ½ teaspoon of fleur de sel or coarse salt
  • 10 turn mills of Kampot black pepper
  • 1 teaspoon of rosemary for a mild flavor or 2 teaspoons for a stronger one
  • 2 teaspoons of olive oil


  • Peel and chisel finely the onion
  • Chisel and press the garlic or dice in small cubes
  • Drain the tuna
  • Heat-up a casserole
  • Add the onion and stir constantly to evaporate its humidity
  • Add the olive oil and stir in the onion until it becomes a bit brown
  • Add the garlic and stir in with the onion
  • Add the tuna flakes and stir
  • Add the rosemary and stir a little bit
  • Add the tomato puree and stir again
  • Add the cold water and stir
  • Add salt and pepper and stir one last time
  • Put the lid on and cook for 15’ in low heat
  • Check from time to time if there is enough water, if the water goes off quickly low the heat
  • Serve with pasta and enjoy!

o-o C'est si bon ! o-o

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