Tuna Spaghetti


During our dorm days at Sampaguita Residence Hall at UP Diliman, my aunt shared with me her fabulous Tuna Spaghetti. I remember preparing this dish one year for our annual Open House at “Sampa.” Check it out!

For every pack of Italian spaghetti (regular-sized box of 500 grams), use the following:

2 cans of tuna or tuna flakes or approximately 1 cup (in oil or water, your preference)
2 cans of tomato sauce or around 2 cups (OPTIONAL I did not say tomato paste)
1 box of grated Kraft cheddar cheese or 1 cup (225 grams- the same size as a bar of butter)
2 cans of Campbell’s cream of mushroom soup
1/2 cup of mushrooms, sliced
pepper to taste
salt to taste
dash of Italian seasoning


1. Make the sauce first.

Saute the following ingredients in a little oil (2 tbsps.): 1/2 head of garlic that has been macerated (or less garlic, if you prefer) and 1/2 an onion, diced. Saute until the onion looks quite transparent.

  • Add the tuna then the sliced mushrooms.
  • Add the tomato sauce (optional) and Campbell’s cream of mushroom soup. Add water to fill into 1 Campbell Soup can and add to the mixture. (Note: If you remove tomato sauce, just add 1 1/2 cups of water to the cream of mushroom soup)
  • Then, add a little water inside the tomato sauce’s can (swish it around a bit so the rest of the tomato sauce mixture is mixed with the water). Add to the tuna mixture.
  • Season the mixture according to taste. Make it slightly salty so that when the tuna mixture is mixed in with the cooked spaghetti noodles, it will taste just right.

2. Cook the noodles.

  • Boil water in your Dutch Oven or huge cooking pot. Add some oil and salt.
  • When the water boils, add the spaghetti noodles. If you like, halve the noodles.
  • Cook until “al dente.”

3. It’s best to mix the sauce and noodles and arrange them on a serving platter like a pyrex dish.

4. Garnish with Queso de Bola or Magnolia or Kraft Cheddar Cheese.


20 thoughts on “Tuna Spaghetti”

  1. @carina- oops it should be mixed together with Campbell Soup. Sorry for the slip . Thanks for letting me know.

  2. can i use evaporated milk instead of cream? i wont put tomato sauce…
    im not use to cook carbonara but im gud in cooking spaghetti
    plz help me ^^ tnx alot

  3. i totally love this blog πŸ™‚ i used this recipe last month for my inaanak’s small birthday party and everyone loved it, even the kids. i experimented with the tuna, i used san marino corned tuna which was surprisingly tasty.

  4. nice recipe. i used spaghetti sauce instead of tomato, just to make it a lil sweet πŸ™‚ my hubby loved it. thanks for sharing. πŸ™‚

  5. How Many Hours/Minutes to cook this one?

    I want to know because we will have a periodical test this coming February 7 . And our teacher decided for us to make Spaghetti . So as a Leader, I decided to be different from the others. I would like to make a tuna spaghetti with Garlic bread . πŸ˜€ I am needing your answer . πŸ˜€ Thank you πŸ™‚

  6. My class loved the recipe! Too bad I won’t be able to share it with the next batch ’cause I’m resigning….anyway, thank you for posting! May you have more post to come! πŸ™‚

  7. I have this for my lunch every day (Sad I know, but I exercise every morning so need it)

    Boil the pasta

    Once cooked drain

    Open tin of tuna and add to the pasta

    I put in a plastic container and leave on the kitchen side to cool over night (9hrs)

    Put in the fridge in the morning and take out again to eat at lunch


    Try tuna in brine instead of sunflower oil maybe?

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