Italians have very strong opinions on food. I’ve never met one that didn’t firmly believe that fish and cheese have no business being on the same plate. I’ve seen disapproving waiters snatch the Parmesan cheese out of the hands of bewildered non-Italian diners about to commit the faux pas of sprinkling it on seafood. That’s why this recipe does not include cheese. But if you want, go ahead and grate some on yours. The Italians will never know.

Tomato Sauce with Tuna


1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1/4 teaspoon red pepper flakes

2 cans tuna fish packed in oil, drained

1 carton (26-ounce) strained tomatoes

3 or 4 fresh basil leaves

salt to taste


Set Sun Oven out to preheat.

Heat the oil in a large pot over medium high heat. Add the onion and saute until just beginning to soften, about 3 minutes. Stir in the garlic. Remove from heat and add the tuna using a fork to break it up. Stir in the strained tomatoes, cover and transfer to the Sun Oven. Cook until the oil separates from the sauce. Remove from the Sun Oven and stir in the basil. Season to taste with salt. Serve over cooked pasta.


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