Tomatoey Tuna Spaghetti with Sunflower Seeds

My whole week flew by in a whirlwind of excitement about launching my website, thinking about new recipes, and spending time in admiring my fancy work for no reason. Does it happen to every new bee? Well... clearly it is happening to me.

I have been in and out most of the days this week, eating seafood. Purely because I am a huge fan of all sorts of seafood, except scallops and crab sticks, which are my two food hells - just like how James Martin asks his guests about their food heaven and hell in 'Saturday Kitchen. I wouldn't mind getting called and tell my food hell and heaven... 

One of the things I relish most about seafood is that when you get good, super-fresh stuff, you don’t need to do a lot with it. A little basic seasoning, a quick cooking method, and you’ve got a great deal. It almost feels like cheating.

So I thought, since I've spent so much time trying out various seafood, I should post a recipe for the same. Here, I have thrown in 2 green chillies, but you may add as many as you want, according to your taste buds. I added more for me for a bit more depth.

This recipe is quite versatile; if you don't fancy tuna or any sort of seafood, just add some shredded chicken and you are good to go. If you are a vegetarian, just give Tofu a try instead of fish or any other meat, it tastes pretty good! I hope you enjoy it!

Tomatoey Tuna Spaghetti with Sunflower Seeds

Serves 2 people
Total time, including prep: 45 minutes


3 tuna steaks, around 100g each, the fresher the better
250g fresh or dried spaghetti
9 tablespoons olive oil
1 teaspoon aniseed powder
100g capers
4 heap tablespoons tomato purée
6 big garlic cloves, peeled and minced
2 green chillies, finely chopped
1 small cup roasted sunflower seeds, around 60g
Curly parsley without the stem, 2 handfuls,
Juice of one lemon
Salt to taste
Freshly ground black pepper to taste

Preparation method


Pat dry the steaks with a kitchen towel to remove excess moisture. Once done, season both sides with salt, crushed pepper and aniseed powder, and massage a little olive oil all over the steaks.

Now pre-heat a non-stick pan over medium-high heat for several minutes, put the steaks into the pan and cook for 1-2 minutes each side, depending on the thickness of the steaks.

The steaks are likely to cook in a relatively small amount of time, so depending on how rare or well done you like it to be, I would recommend anything between one and three minutes on each side.

Once seared, pour some olive oil on the steaks and let them rest for 1-2 mins before slicing them.

Slice the seared tuna steaks and keep aside.


Bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions, or until al dente. Drain, reserving 1 cup of the spaghetti water. Toss the spaghetti with some oil and set aside.

I have used fresh spaghetti here, which doesn't take more than 4-5 minutes.

Meanwhile, heat the oil, around 6-7 tbsp, in a pan, over medium-high heat and gently add the minced garlic. Sauté for 10-15 seconds and add tomato purée and continue to cook for another 2 minutes, adding salt and freshly ground black pepper. Add the reserved spaghetti water and cook until the sauce thickens, which is around 2-3 minutes. You can cook it based on the consistency you want.

Add the sliced tuna steaks, a handful of parsley, a few chopped green chillies and capers, and continue to cook for another one or one and a half minutes.

Add the spaghetti, remaining parsley, green chillies and juice of a whole lemon. Toss to combine.

To serve, top with a hefty amount of roasted sunflower seeds and enjoy!