Pasta with Tuna and Blood Oranges

I’ve prepared this pasta for the first time on a busy day in which I needed a quick solution for lunch and there were barely no veggies left in the kitchen… so I needed to come up with something new! What about mixing pasta, tuna and blood oranges? I had only 1 orange left, so I have used that one (plus some finely chopped orange peel) and some tuna: the pasta turned out ok, but it needed some major changes! What you will read below is an improved version of that original recipe: now you have a bowl of pasta tossed with a creamy sauce, rich in flavor and with a little bit of crunchiness coming from the pumpkin seeds – still quick and easy to make!

Hope you’ll like it! Chiara x


(x 2)

  • 140 g pasta of your choice (here I have used some whole grain spaghetti and their flavor pairs pretty well with the sauce)
  • 3 blood oranges (peeled)
  • zest of 1/3 orange (if oranges are organic, otherwise you can use some organic lemon zest)
  • approx. 70 g of tuna (canned)
  • 2 tbsp tahini
  • 2 tbsp pumpkin seeds
  • 1 tsp ginger powder
  • 1/2 tsp garam masala
  • a pinch of cayenne pepper
  • a pinch of salt
  • extra virgin olive oil

Prepare the toasted pumpkin seeds and chop them finely. Peel the oranges (keeping some zest for later) and place them in a blender (remove the seeds before blending your oranges). In a pan, warm up your orange sauce with 2 tsp of tahini and the spices – mix well the tahini into the warm sauce to get a smooth texture and cook for approx. 5 minutes or even less, until you don’t get a creamy sauce. When the sauce is ready, stir in the tuna, half of the seeds and mix well (add also a little bit of olive oil if your tuna doesn’t have it). While you’re preparing the sauce, cook your pasta “al dente”, rinse it once with some cold water and drain it well. Add the pasta to your pan and mix it well with the sauce. Add some olive oil before serving and sprinkle some extra seeds on top.

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