Briny olives, capers, and rich olive oil mixed with tuna make for a dish that checks all the boxes. It can be whipped up in minutes. Thanks to the pantry staples, it is simple to make and is delicious. Bonus, it is easily made gluten-free.


  • 12-ounce package fettuccine or GF fettuccine
  • 1/4 cup extra virgin olive oil, plus more for drizzling
  • 1/2 medium red onion, diced, about 1 cup
  • 3 cloves garlic, minced
  • Kosher salt and freshly ground pepper
  • 1/4 teaspoon red pepper flakes, or more to taste
  • 4 tablespoons capers, drained and coarsely chopped
  • 1/2 cup oil-cured, pitted, black olives, cut in half
  • 2 cans solid white albacore tuna, oil-packed, slightly drained and flaked
  • Grated Pecorino cheese for serving, optional


  1. Bring a medium-to-large pot of water with a few tablespoons of Kosher salt to a boil over high heat. Cook the pasta according to the package instructions. I like my pasta al dente.
  2. While the water heats up, pour a small amount of olive oil into a large skillet, over medium heat. (Make sure to use a large skillet so there’s room to add in the pasta later.) Add the chopped onion and cook for 3-4 minutes.
  3. Add the garlic and sauté for 1 more minute. Add the salt, a few cranks of freshly ground pepper, red pepper flakes, capers, and olives, and stir to incorporate.
  4. Reduce the heat to low and fold the flaked tuna into the mixture. Pour the remaining olive oil over the tuna mixture, mix and cover. Let gently simmer 5-7 minutes to let the flavors develop, stirring once or twice, and then turn the heat off and let rest, covered.
  5. When the fettuccini is finished cooking, drain well, but don’t rinse. Pour the pasta into the skillet with the tuna mixture and gently toss. Taste for seasoning.
  6. Serve with a shower of grated Pecorino cheese, fresh cracked pepper, and a drizzle of olive oil.


If you can’t find oil-cured olives, black olives in brine work too.