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This canned tuna pasta recipe is quick, healthy, and comforting. It’s the perfect recipe when you don’t have a lot in your pantry!
You may also like my Healthy Tuna Pasta Salad or my Canned Salmon Pasta recipes.
Why you’ll love it
This tuna garlic pasta recipe takes me back to my childhood. My mom used to make something similar when I was a kid, and I just loved it. I’ve even made this with just tuna, garlic, and olive oil when I’m in a rush and I really have nothing in the fridge.
I never put this recipe on the blog because I wasn’t sure people would like it even though I know it tastes great. I did a little research, and there definitely is demand for canned tuna pasta, so I figured I’d do it! If you’re busy with after school activities, this tuna spaghetti recipe is one way to save some time and keep your sanity.
What you’ll need
- Pasta – I use spaghetti
- Olive oil – for the base of the sauce
- Garlic – use even more than suggested if you’re a big fan. I like using a garlic press to easily mince the cloves.
- Tuna – the star of this inexpensive pasta recipe! I recommend using a can of tuna packed in oil for maximum flavor.
- Lemon juice – for a pop of acidity and brightness
- Parsley – a little freshness and herb flavor
Pro tip
Check out the comments section below for reader suggestions to change up this simple tuna pasta!
How to make tuna pasta
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cook the pasta until al dente. Meanwhile, prep the other ingredients. When the pasta is almost done, heat up the oil in a saucepan. Once hot, add the garlic and cook until fragrant. Stir in the tuna, lemon juice, and chopped parsley.
Let it heat through. Once the pasta is done, drain it, reserving some of the pasta water. Add a couple of tablespoons of it to the sauce. Toss the spaghetti with the sauce, and season with salt & pepper as needed.
Substitutions and variations
- This healthy tuna pasta recipe can be jazzed up or even made more simple than it already is. For the photos I added some grated parmesan cheese and a little lemon zest (I used the same handy tool to do both so it took me like 30 seconds), but in real life I don’t usually bother.
- I like to add a handful of fresh spinach and let it wilt at the end. Sometimes I cut a handful of little tomatoes (grape, cherry, etc.) into halves and then toss them in and cook until they’ve softened.
- My mom would sometimes chop up celery leaves instead of using parsley, but I never have those on hand, so parsley it is!
What to serve with tuna pasta
- Try a big slice of Cheesy Garlic Bread or fresh crusty bread to round it out.
- I like serving this pasta with a salad. My Super Simple Parmesan Arugula Salad is really quick.
Leftovers and storage
- This tuna pasta is best eaten fresh, but it’ll keep for a few days in the fridge in a covered container.
- Reheat leftovers in a saucepan over a low heat until warmed through.
- I don’t recommend freezing the sauce. Because it’s a small quantity and so simple, it’s worth making fresh each time.
Will you give this easy canned tuna pasta a go? What’s your favorite clean-out-the-pantry recipe? Questions? Talk to me in the comments below! You can also find me on Instagram.
Easy Canned Tuna Pasta
Ingredients
- 4 ounces uncooked pasta (I used spaghetti)
- 2 tablespoons olive oil
- 2 large cloves garlic minced
- 1 (5 ounce) can tuna, drained I prefer tuna packed in oil
- 1 teaspoon lemon juice
- 1 tablespoon fresh parsley chopped
- Salt & pepper to taste
Instructions
- Boil a salted pot of water for your pasta and cook it al dente according to package directions. Prep your other ingredients while it cooks.
- When the pasta is close to being ready, add the oil to a small pan over medium heat. Once the oil is hot, add the garlic and cook it for 30 seconds.
- Stir in the tuna, lemon juice, and parsley. Let it heat through.
- Once the pasta is done, add some of the pasta water (a couple tablespoons) to the sauce and then drain the pasta and toss with the sauce. Season with salt & pepper as needed. Optional: serve pasta with freshly grated parmesan cheese and lemon zest.
Notes
- See blog post for some ideas on recipe variations!
- This pasta can also be found on page 27 of the Salt & Lavender: Everyday Essentials hardcover cookbook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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OMG that is very tasty i love it thank u man
I like this dish and make it occasionally. I usually add tablespoon of chopped capers. This dish is also a favorite in spring, using new baby potatoes instead of pasta. Delish.
Ooh capers sound like a great addition… and the baby potatoes! I’ll have to try that.
I have to thank you for this recipe and for others on this site. I am a recently divorced man after 38 years of living with a wonderful chef and thus have lost some of my culinary skills over time. Your recipes are easy to follow, the results deliciously yummy, and thus a godsend. Bravo!
I’m so glad you enjoyed this recipe and others, Myles. Your sweet comment means a lot. It makes doing this all worthwhile. 😊
So easy and delicious! This will become a weeknight staple for me since I always have these ingredients on hand. The only substation I made was using parsley flakes instead of fresh parsley and it was delicious. Thank you!
I’m so happy you liked it, Kaitlyn! 🙂
WILL YOU JUST LOOK AT THIS.
Look at it!! OHHHH MER GERD THIS
IS SOME GERD PASTA.
I just love TUNA FISH. And pasta.
AND GERLIC – and MER GERLIC.
This. Is. New. Level.
LOOK AT IT GURRLS. LOOK AT IT.
can you also use canned sardines?
or canned mackerel? Or canned SALMON?
OR CANNED HAPPINESS AND A WHOLE LOTTA WOOT WOOT – CAUSE THIS IS GOOD. CAN ME UP SOME OF THAT
GOOD FISH.
Sure, you can definitely try with other canned fish. Glad you liked it! 🙂
This was delicious. I tweaked it a little because I didn’t have actual garlic or parsley, but I used garlic powder and just didn’t use any parsley and it turned out great! Will definitely make it again.
I’m so glad you liked it, Faye!!
Omg I never would have thought to do this! Sooo good. Made a few changes based on what I had but used exact recipe as base and added extra lemon juice since I had juiced a lemon, little fresh parmesan at the end, fresh spinach, yellow curry, and some white pepper with rigatoni pasta. Awesome! Keeper for sure! I had nothing else to cook with and you saved dinner!
That’s so great to hear, Shirley!! Glad you liked it. 🙂
I didn’t have parsley or celery leaves so I chopped spinach up. I did add parsley flakes and celery salt. It was really tasty! I topped it with breadcrumbs and parmesan for a little crunch.
Your tweaks sound fantastic… love the breadcrumbs and parm idea!
Thank you so much for posting this recipe! So good and so easy! And I love the idea of replacing parsley with celery leaves!
So happy you liked it, Shannon!! 🙂
I made this around a month ago and since then have made it 4 other times. It is so delicious and a great way to use tuna other than a melt. My husband hates tuna and only eats it when I make this!
I am so happy to hear that! 🙂
I just boil the pasta shells, open can tuna. Tip the pasta into bowel had tuna mix together and eat yummy
Simple and delicious pasta recipe. Will definitely give it a go especially when I have those busy days!