Tuna and Macaroni: A Quick Meal!

Every summer, friends and family ask me for a no-oven meal that’s easy and satisfying — and my answer is always Portuguese Tuna and Macaroni. It’s simple, quick, and packed with flavor. My dad loved macaroni and asked my mom to add it to everything — soups, stews, you name it. This dish carries that same comfort.

What is Portuguese Tuna and Macaroni?

This dish is a humble, one-pan dish that brings together canned tuna, elbow macaroni, tomatoes, and bold seasoning — including pimenta moida, a staple red pepper paste in Azorean cooking. Unlike traditional pasta dishes, this one is built on a savory tomato base and finished with fresh parsley. It’s served warm or at room temperature, making it perfect for hot days when you don’t want to run the oven.

How to Make This Recipe

The key to this dish is building flavor in layers. Start by cooking down the onion slowly — don’t rush it. Add your garlic after the onion is soft so it doesn’t burn. The tomato pulp goes in next and needs a few minutes to simmer before you fold in the tuna. Add your pre-cooked macaroni last so it absorbs the sauce without getting mushy. The whole dish comes together in under 30 minutes.

Tips for the Best Portuguese Tuna and Macaroni

• Use tuna packed in olive oil, not water — it adds richness to the sauce
• Cook the macaroni separately and add it at the end to avoid it getting too soft
• Pimenta moida can be found at Portuguese or specialty grocery stores — sriracha works as a substitute in a pinch
• Fresh tomatoes are worth using when in season; they brighten the whole dish
• Don’t skip the fresh parsley at the end — it makes a real difference
• Leftovers reheat well with a splash of water to loosen the sauce
• This dish works at room temperature, making it great for potlucks or packed lunches

Serving and Storing

This dish is best served warm, topped with a generous handful of fresh parsley. It works just as well at room temperature, which makes it ideal for summer gatherings or potlucks. Store any leftovers in an airtight container in the refrigerator for up to two days. When reheating, add a small splash of water and warm it on the stovetop over low heat — it comes back together nicely. I wouldn’t recommend freezing it, as the macaroni tends to get mushy once thawed. You can find pimenta moida and other Portuguese pantry staples at Portugalia Marketplace.

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• Author: Maria Lawton

Ingredients

Units USM Scale 1x2x3x

• 3 tablespoons Portuguese olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon pimenta moida (or similar hot red pepper paste)
• 1 medium onion, chopped
• 3 garlic cloves, chopped
• 2 cups tomato pulp or tomato sauce
• 2 cans solid tuna in olive oil, drained
• 2 cups cooked elbow macaroni
• 2 fresh tomatoes, chopped
• 1/4 cup fresh parsley, chopped

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Instructions

• Sauté the onion. Heat olive oil in a pan over medium heat. Add the onion and cook, stirring occasionally, until translucent and softened — about 8–10 minutes.
• Season and add pepper paste. Add the salt, pepper, and pimenta moida to the onions. Stir well and cook for another minute.
• Add garlic. Stir in the garlic and cook for 1–2 minutes. Adding it after the onions are done keeps it from burning.
• Incorporate tomato pulp. Pour in the tomato pulp or sauce, stir to combine, and simmer over medium-low heat for about 5 minutes.
• Add tuna. Break the tuna into chunks and fold into the sauce. Stir gently — you want some texture to remain.
• Mix in pasta and fresh tomatoes. Add the macaroni and chopped tomatoes. Stir everything together until well combined and heated through.

 

• Garnish and serve. Top with fresh parsley just before serving. Serve warm or at room temperature.

Love Portuguese comfort food? Try my Arroz Doce or Canja next.