Fusilli with Tuna and Black Olives

Fusilli col Buco, Cured Olives and Tuna! 

Fusilli with Tuna and Black Olives


For 4 Person(s)

For the Pasta:

  • 1 pound Fusilli col Buco pasta (or regular Fusilli)
  • 6 ounces scallions cleaned and cut into 1/2 inch pieces
  • 1 1/2 cups cherry yomatoes
  • 2 ounces cured black olives (you can also use Kalamata or Gaeta olives)
  • 1/2 cup white wine
  • 7 ounces tuna fish packed in olive oil
  • 4 tablespoons extra virgin olive oil
  • salt


Get into the Christmas Spirit!

La Dolce Vita Coffee

Pots and Cups are now in Stock!


Get both HERE!!!



  1. Cook the pasta in very lightly salted boiling water until al dente.
  2. In a sauté pan add the oil and sauté the scallions until soft, about 5-7 minutes. Add a pinch of salt to help draw out the water.
  3. Add the wine and reduce. Add the olives and tomatoes and sauté for another 3-5 minutes or until the tomatoes are tender.
  4. Add the tuna and sauté for one minute.
  5. Add in the al dente pasta and a bit of pasta water if it feels dry.
  6. Toss together and serve immediately.

Be the first to post a review

You must be logged in to review