Tomato, Tuna & Caper Sauce

January/February 1995

Your rating: None Average: 4 (1 vote)

Lemon zest, capers and tuna lend a bright Mediterranean flavor to this simple marinara sauce. Serve over whole-wheat linguine.

Tomato, Tuna & Caper Sauce

Makes: 4 servings, 2/3 cup each

Active Time:

Total Time:


  • 2 cups marinara sauce
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons drained capers, rinsed and chopped
  • 1 1/2 teaspoons freshly grated lemon zest
  • 1 6-ounce can water-packed chunk light tuna, drained and flaked (see Note)
  • Freshly ground pepper, to taste


  1. Combine marinara sauce, parsley, capers and lemon zest in a saucepan; bring to a simmer over medium heat and cook, stirring, for 1 minute. Stir in tuna and season with pepper.

Tips & Notes

  • Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe


Per serving: 123 calories; 3 g fat (0 g sat, 1 g mono); 13 mg cholesterol; 11 g carbohydrates; 13 g protein; 2 g fiber; 705 mg sodium; 493 mg potassium.

Nutrition Bonus: Selenium (51% daily value), Vitamin C (27% dv), Vitamin A (16% dv).

Carbohydrate Servings: 1

Exchanges: 1 vegetable, 1 1/2 lean meat

More From EatingWell

Recipe Categories

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner