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Fettucini with tuna and green peppercorns


The perfect recipe for a quick dinner. Make the sauce while boiling the pasta! If you don't have fennel, substitute with three celery sticks.


  • 250 gr fettucini
  • 1 medium onion, thinly sliced
  • ¼ fennel bulb, thinly sliced
  • ½ cup olive oil
  • 4 Tbsp Tribal green pepper or 1 Tbsp black pepper, cracked
  • 1 tsp rosemary, finely chopped
  • 3 Italian tomatoes or 1 cup of canned tomatoes
  • 1 can of Italian tuna in olive oil
  • 1 glass of white wine
  • 6 Tbsp capers, rinsed
  • ¼ cup parsley, chopped (opt)
  • 1 garlic clove, grated
  • 2 oz parmesan, grated


  1. 1

    Heat olive oil in a pot on medium heat.

  2. 2

    Add the onion, fennel, pepper and rosemary. Cook stirring occasionally until the vegetables are translucent (5 minutes).

  3. 3

    Add wine and the oil from the can of tuna. Cook for 2-3 minutes.

  4. 4

    Add the crushed tomatoes and cook for 2 more minutes, set aside. Incorporate the tuna and capers.

  5. 5

    Meanwhile, cook the fettucini in boiling, salted water. Drain 1 minute before they become aldente. Set aside ½ cup of pasta water.

  6. 6

    Place the pasta in the pot, add the sauce and cook for 1 more minute, stirring constantly. Add the pasta water if necessary.

  7. 7

    Remove from heat. Add the parsley, garlic and parmesan. Mix well and serve immediately.