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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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April 11 2018

Midweek Quick Cooking: Olive Oil Packed Tuna and Seared Tomatoes

By Worker Bee

inline_tuna and zoodles.jpgIf you don’t already keep a few cans of high quality tuna packed in olive oil in your pantry, this recipe is a great reason to start. The meal comes together quickly, with dazzling results. Cherry tomatoes and garlic are seared in a generous amount of olive oil, then comes the tuna and even more olive oil to make a richly flavorful sauce.

The sauce can be tossed with your favorite zoodles (zucchini noodles) or other vegetable-based zoodle varieties, but noodles aren’t necessary to make this meal great. If you don’t want to deal with noodles, just grab a spoon and dig in. The tomatoes and tuna are delicious on their own.

Servings: 3 to 4

Time in the Kitchen: 20 minutes



  • 2 cups cherry tomatoes, halved (12 ounces/350 g)
  • ½ cup extra virgin olive oil (120 ml)
  • 3 garlic cloves, thinly sliced
  • 2 cans tuna packed in olive oil – don’t drain the oil! (about 10 ounces total/284 g)
  • Optional: Zoodles (or other veggie noodles), shirataki noodles or gluten-free pasta noodles



Heat a wide skillet over medium-high heat. Add the olive oil. When the oil is hot and shimmering, add the tomatoes. Be careful—oil will splatter. Cook the tomatoes, untouched, for 3 minutes, then stir once and cook another minute or two until the tomatoes are collapsed and blackened in places. Sprinkle a little sea salt on the tomatoes as they cook.

Turn the heat down to medium. Add garlic. Cook 1 minute more.

Add the tuna in its oil. Break up the tuna with a spoon or spatula. When the tuna is warm, the dish is done.

tuna and tomatoes.jpg

Optional: Add your favorite vegetable-based “zoodle” or gluten-free noodle to the skillet to soak up all the flavorful oil. Toss well and serve. This dish can be served warm or at room temperature.

tuna and zoodles.jpg

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7 thoughts on “Midweek Quick Cooking: Olive Oil Packed Tuna and Seared Tomatoes”

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  1. I make versions of this a lot. Works great with sun-dried tomatoes packed in olive oil and pine nuts, which we’ve almost always got in the pantry. Also, a good handful of wilted spinach…

  2. Sounds lovely! I’ve been making something very similar with red bell peppers, black olives and canned tomatoes, but the seared cherry tomatoes sound even better… hmmm I think I know what’s for dinner!

  3. This is a surprising delicious twist on “tuna casserole “.
    I added zucchini noodles at the end. Great hot, warm and cold.