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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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What kind of wine could you pair with this 😋
How about a Chardonnay?
This was so good!! I added some sriracha to give it a little spice! And I added some celery and it came out so delicious! Thank you for providing such a wonderful recipe!
You’re very welcome, Tony!!
Very nice indeed, although I have made one or two additions to this recipe; one can if mushroom soup adds even more flavor. I recommend either linguine or spaghetti with this.
So glad you like it!!
Quick and easy and SO delish ! Thanks so much for sharing this recipe 🙂 It made def made me happy :)) The only difference is that I did the whole thing in just one pot and added chili flakes for bit of extra spice!
You’re very welcome! XO
My go-to dish when I need a quick and delicious dinner!! My boyfriend loves it too! Only change I make is that I always add some red pepper flakes with my garlic.
I’m so pleased it’s become a staple in your home! XO
Hi I just made this as I need to do a celiac test so need to make sure I have taken in some gluten…but wow! The only difference I made was adding chilli flakes as I like heat in most thing I eat but thank you it was marvellous! Cant wait to try it again if my test is negative!
I’m so happy you enjoyed it!! Good luck with the test… I hope it’s negative!
This recipe is an absolute blessing. Living in a hostel with limited ingredients has its perks. So easy to make and it tastes so good! Thankyouuu
Awww so happy that you like it!! Thanks for commenting! XO
Hi! I was looking for a simple menu I will prepare for breakfast tomorrow & I wanted pasta for a change. I saw this post from you. I copied the ingredients as well as the instructions so I would be ready tomorrow. Thank you for sharing this. I am sure my husband will live it since he loves pasta so much.
Enjoy! 🙂
So simple and good. I made this tonight when i realized that i didn’t have any other protein except tuna. I mixed in the sautéed vegetables I made and it’s perfect.
I’m so glad you enjoyed it!
I love that this dish manages to be both delicious and simple/forgiving at the same time. The possibilities are truly endless. I’ve made it exactly as is, but have also tried throwing in red pepper flakes, capers, cherry tomatoes, asparagus, zucchini, sometimes a pat of butter (if I am feeling especially indulgent). Everything works. This is the perfect way to use up all those odds and ends hanging out in your fridge. The only problem is resisting the urge to eat the entire portion after you make it. 🙂
P.S. I am a huge fan of your other recipes as well. Thank you so much for your time, effort, and generosity. <3
Aww thanks for your sweet comment, Victoria!! I’m so glad you like this recipe (and others)! 🙂 XO
This was sooooo delish! I added red pepper flakes, green onion, diced baby tomatoes, olives, and used gluten free pasta! Yummmmm!!
I’m so happy you enjoyed it, Rhett! Love the additions!
This was awesome!!! I added some tomato paste!I also added some curry and it came out so yummy. Thank you for providing such a wonderful recipe!
You’re welcome! 🙂
Added peas and flaked red pepper. Delicious!
Great!!