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Linguine with Tuna
and olive and sundried tomato tapenade

Active: 35 min Total: 35 min
This umami olive and sundried tomato tapenade is perfect for flavoring tuna and pasta. You'll be transported to Italia when you bite into it!
Smarts: Double this tapenade and use it for a sandwich spread or an appetizer for an impromptu gathering.


Linguine with Tuna and Olive and Sundried Tomato Tapenade:
  • Tuna (10 oz) - 1 can
  • Linguine - 8 oz
  • Oil, cooking - 1 Tbsp
  • Tomatoes, cherry - 1 pint
  • Lemons - 1/2 , juice of
Olive & Sundried Tomato Tapenade:
  • Garlic - 1 clove , peeled
  • Sundried tomatoes - 1/4 cup
  • Olives, pitted (green or black) - 1/3 cup
  • Parsley, fresh - 1/4 bunch , stems removed
  • Thyme leaves (fresh) - 1 tsp , remove leaves from stems
  • Capers - 1 Tbsp
  • Mustard, Dijon - 2 tsp
  • Oil, olive - 1/2 cup


  1. Make tapenade - Pulse garlic clove, sundried tomatoes, olives, parsley, thyme, capers, Dijon, and olive oil in a food processor. (Can be done up to 5 days ahead)
  2. Tuna - Drain.

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  1. Bring a saucepan of water to boil. Salt generously and add linguine. Cook until al dente, tender but not soggy. Save 1/2 cup of pasta water (for 4 servings, adjust accordingly if customizing).
  2. Mix half the tapenade with tuna.
  3. Heat a saute pan over medium-high heat. Add cooking oil and then tomatoes to the heated oil. Toss in linguine, pasta water, and rest of tapenade until everything is coated.
  4. Remove from heat and mix in tuna. Finish with lemon juice.
  5. Start slow-cooking tomorrow night’s dinner if desired.



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