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Spaghetti with Tuna and Fresh Vegetable Sauce

Created by Chuck,

Description

I invented this recipe one day during hurricane season when we had plenty of fresh veggies and lots of canned tuna. It has since become a family favorite. It works equally well with canned pink salmon.

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Ingredients

At a glance
Cuisine
Course/Meal
Main Ingredient
Cooking Method
Difficulty
Considerations
Serves
6

3 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
3 stalks celery, sliced
2 green onion, sliced
1 bell pepper, sliced
1 yellow summer squash or zucchini, thinly sliced
1 can diced tomatoes, with juice
1 chili or jalapeno pepper, minced (optional)
2 cans tuna, well drained (or 1 large can red pink salmon, bones removed
48 ounces spaghetti sauce, Prego or other bottled sauce
1 pound thin spaghetti

Methods/steps

Saute onion in olive oil. Add garlic, celery, green onions, chili pepper and squash, green bell pepper and saute a few minutes longer. Add diced tomatoes, tuna, and prepared sauce, and heat through.

Serve over spaghetti.

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