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 Pasta with tuna and olives, dressed with lemon.

Delicious warm, room temperature or cold. 

Great Summer dish

Course: Dinner, Lunch

Cuisine: Italian

Servings: 6 people

Pasta Mediterraneo 2.jpg


  • 1 lb shell or rigatoni pasta prepared according to package

  • 20 Oil cured olives, pitted & chopped

  • 4 tbsp pine nuts, (walnuts can be used) lightly toasted, coarsely chopped

  • 1 clove garlic minced

  • 3 tbsp fresh parsley chopped or 1 tbsp dried

  • 3 tbsp fresh basil chopped or 1 tbsp dried

  • 6 tbsp olive oil

  • 2 6 oz cans tuna

  • 3 tbsp fresh lemon juice

  • Salt & pepper to taste


  • Cook pasta according to package, you’ll want it to be al dente

  • Coarsely chop olives & pine nuts separately

  • In large pasta serving bowl combine olives, nuts, garlic, parsley, basil, olive oil & tuna, mix gently.

  • Place cooked pasta in serving bowl, dress with lemon juice, season with salt & pepper and toss together until pasta is nicely coated.

  • Plate and serve with lemon wedge

Note: *This can be served warm or at room temperature.*

Keep in mind that the oil cured olives are salty, so taste before adding salt.

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