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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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I found it rather dry, what did I do wrong?
Hi Dorothy! Did you use tuna packed in water? I find that kind of tuna always tastes dry no matter what you do (that’s why I always buy oil-packed tuna). Did all the juices cook away? It shouldn’t be dry at all, but it’s not saucy in the way that marinara is, for example.
You saved me! I didn’t have a lot left in my fridge or pantry as tomorrow is shop day… but I just happened to have these ingredients. My 3 kiddos, husband and I loved it. I added capers 🙂 am now checking out your other recipes. Thanks! 🙂
Excellent… I am so happy you all liked it. Let me know if you make anything else!
Haha! Ditto! Exact same here! Great option.
Great, quick dinner, would highly recommend!
Thank you!!
Hi! I was wondering about the nutritional information? Looking forward to making this tonight!
Hi! I just added it for you, but it can vary wildly in reality. For example, it’ll change if you use oil-packed tuna, and if you’re not accurately measuring out 2 ounces of spaghetti, so keep that in mind. If you want the most accurate version, I suggest plugging in the actual ingredients you’re using into a calorie calculator.
Perfect […] Pescado Pasta! When I learned my wife was making pork again, I Googled “canned tuna recipes” and stumbled on this awesome recipe. The reviewer before me mentions this being reminiscent of seafood linguini and I agree. I used two cans of tuna and didn’t really measure anything out as I went and it turned out great. I also added parmesan and probably used a higher ratio of lemon juice but I like tangy pasta. I had leftover pasta and it took maybe 10 minutes to make. My kids ate the pork and my wife ate this lol.
Hi Matt!! I’m so glad you found the recipe and enjoyed it! It’s one of my personal favorites as well. 🙂 (I edited your comment because apparently buzzwords associated w. the current events can have a negative impact on search rankings so I’m erring on the side of caution for now).
Really yummy! I was really skeptical about canned tuna and pasta but it was very good. Added a lot of pepper and a lot more lemon juice than the recipe called for! Would definitely do again!
I’m so glad you enjoyed it!!
This recipe is a winner, and very reminiscent of a seafood linguini in flavor. It is such a nice, light, and healthier alternative to the heavy cream and cheese tuna concoctions. It took just minutes to prepare, using only a few ingredients. I had leftover cooked bow tie pasta and made the sauce as written, with about a quarter teaspoon of herbs de Provence in lieu of salt and pepper, and chopped green onion instead of parsley. We will definitely be making it again. Thank you!
I’m so glad you enjoyed, Nancy!! I love the simplicity too.
Easy, quick, it tastes fresh and light. My family enjoyed it a lot! Thank you!
Great! You’re welcome! 🙂
Hi Natasha, I am amateur in cooking here. Do you think it is wise to fried the garlic with the olive oil from the canned Tuna??
Hi! You could do that, but I usually add a little more in from the bottle of olive oil as well because I find it isn’t really enough. 🙂
Hi, fellow Natasha (and Mediavine blogger)! Thank you for this recipe – it’s exactly what I needed to find right now! I have canned tuna and pasta but my can opener broke and I can’t get into my tomatoes right now so my usual go-to recipe is out! I also really like your idea of editing comments to avoid certain words. That’s really smart. Hope you and our family are well!
Hi!! Twins!! Lol. I’m so glad you enjoyed this one. We’re all doing ok right now thankfully. 🙂
Thank you for your delicious recipe,my family love it
So happy to hear that, Tom!