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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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Never knew I could have tuna and pasta hot – always used to make a salad – however tried your recipe Natasha and I am absolutely hooked on it!!! Thank You! Having it again tonight for supper and tomorrow for lunch (I stay alone in a Home for the Aged). It’s absolutely delicious!!! (with or without parsley)
I’m so happy to hear that!! 🙂 Yes, it’s definitely one of my favorites. It’s really amazing what a humble can of tuna can transform into!
This was so easy & so delicious.
Great!!
I just LOVE your recipes! And I’d like to be able to call them up when I want to. You are so fabulous!
Aww thank you!
I made it and my teenager loved it.
Excellent!
I am yet to make this but do you think it would be nice eaten cold?
Hmm if I recall, a reader did that and liked it. I don’t think it would be bad at all, but I always eat it hot.
I don’t have any parsley- could I use basil instead?
Yes! I think that would be yummy.
My tuna sticks together and is really chewy, what did I do wrong???
I wonder if it’s just not the best quality tuna? I make mine with oil packed tuna and it works well. Maybe try that? I’m sure you didn’t do anything wrong. ♥️
Don’t cook the sauce with the tuna so long. Canned tuna only needs heated a bit because its already cooked. When you cook fish too long it gets chewy.
What an absolutely delightful meal!
Tuna and pasta was literally all that was left in my cupboard and had no idea how to make a meal of the two. Plenty of parsley in the garden, used Avocado oil because I did not have olive oil, dried crushed garlic because I did not have fresh – but the end result was DELICIOUS!!!
As I live alone it was too much for one meal so intend enjoying the balance for supper tonight topped with a grated apple and mayonnaise!
A big THANK YOU Natasha for the inspiration!
Will definitely consult your site again.
You’re very welcome!! I’m so pleased it worked out for you. 🙂
I add some capers and a little tapenade if I have it. Most excellent
Wonderful!
I have problems with my skin, so i need to cut down on my intake of chicken, and eat more fish specially, sardines, albacore tuna, herring and salmon. I cannot find fresh albacore tuna in our grocery store, but there is the canned type
I’m glad that this recipe helps you eat more fish! 🙂
Great stuff, I am so tired and this is exactly what I’m serving for dinner tonight.
I’ve got some Chinese Cabbage, Rosa Tomatoes and Mushrooms that I’ll be adding for more substance.
Thank you.
Awesome!! You’re welcome!