Dinner

Tuna Arrabbiata Pasta Gratin Recipe

ByJack Voss November 22, 2025November 22, 2025

Introduction

Tuna arrabbiata pasta gratin combines spicy tomato sauce, tender tuna, and wholemeal pasta into a comforting baked dish. Finished with a crisp parmesan breadcrumb topping, it’s perfect for a cozy meal any night of the week.

A square white ceramic dish filled with a baked vegetable casserole showing a mix of chunky layers including yellow and red bell peppers, black and green olives, diced tomatoes, and pieces of an earthy vegetable like eggplant or zucchini, all topped with a sprinkle of grated cheese. The colors are warm with red, yellow, green, and black tones mixed together in a soft, slightly oily texture. A large silver spoon rests inside the dish, partially submerged in the food, revealing layers underneath. The dish is set on a white marbled surface with a soft natural light highlighting the textures and vibrant colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tsp olive oil
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
2 garlic cloves, crushed
Pinch crushed dried chillies
2 x 400g cans chopped tomatoes
50g mixed pitted olives, whole or roughly chopped (optional)
Pinch caster sugar
250g wholemeal pasta shapes
2 x 200g cans tuna steak in spring water, drained and flaked
25g fresh wholemeal breadcrumbs
2 tbsp grated parmesan

Instructions

Step 1: Heat the olive oil in a large saucepan over medium heat. Add the sliced red and yellow peppers and fry for about 5 minutes until they begin to caramelise.
Step 2: Add the crushed garlic and dried chillies to the pan and cook for 30 seconds until fragrant.
Step 3: Pour in the chopped tomatoes and add the olives if using. Season with salt and pepper, then stir in a pinch of caster sugar.
Step 4: Bring the sauce to a boil, then reduce the heat and simmer uncovered for 10 minutes to thicken.
Step 5: Meanwhile, cook the wholemeal pasta in boiling salted water following the package instructions until al dente. Drain well.
Step 6: Preheat your grill to high.
Step 7: Mix the drained pasta and flaked tuna into the tomato sauce, then transfer everything into a large ovenproof dish.
Step 8: Combine the breadcrumbs and grated parmesan, then sprinkle evenly over the top of the pasta.
Step 9: Grill for 3–4 minutes until the topping is crisp and golden.
Step 10: Serve hot, ideally with a fresh green salad on the side.

Tips & Variations

Make it vegetarian by adding an extra red and yellow pepper and increasing the chilli flakes. Stir in 1 tbsp drained capers instead of tuna, and mix the breadcrumbs with 1 tbsp pine nuts for a crunchy, flavorful topping.

Storage

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave until warmed through, adding a splash of water if the sauce has thickened too much.

How to Serve

A white square baking dish filled with a cooked casserole showing distinct layers of chunky tomato sauce, sliced yellow and red bell peppers, black and green olives, shredded cheese, and pieces of browned bread or breadcrumbs on top, which appears slightly crispy. The casserole has a moist and textured look with bits of herbs sprinkled over it. A silver spoon rests inside the dish, slightly sinking into the food, with some sauce and an olive on it. The dish is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can substitute wholemeal pasta with any short pasta shapes like penne, fusilli, or rigatoni. Just adjust cooking times accordingly.

Is it possible to make this dish ahead of time?

Absolutely. Prepare the pasta and sauce as instructed, assemble the dish, then cover and refrigerate. When ready to eat, sprinkle the breadcrumb topping on and grill until golden.