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The combination of tuna, anchovies, capers, garlic, and parsley is traditional in Mediterranean cooking, particularly in southern France.

Source: Everyday Food, June 2004
Total Time Prep Servings



Cook's Notes

Anchovy paste, a mixture of anchovies, vinegar, spices, and water, is a mess-free substitute for mashed fillets; use 1 teaspoon of paste for each fillet.

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How would you rate this recipe?
  • geoarjo
    21 JUL, 2017
    Also the oil amount makes garlic easy to burn
  • geoarjo
    20 JUL, 2017
    not a repeat dish ! It needs more cream and maybe an acid like lemon or wine . Just ok
  • MS12081425
    28 OCT, 2012
    This was very tasty and simple to throw together on a weeknight. Great with a simple side salad.
  • debra57
    22 DEC, 2008
    I make similar dishes often adding whatever leftovers I have on hand. I usually retain more of the pasta water because my husband likes more sauce. Don't season sauce with salt until finished - pasta water is salted and when it cooks down can make the sauce way too salty, especially with anchovies and tuna.

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