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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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This is a lovely recipe – thank you, Natasha!
You’re welcome!! 🙂
What a cheap, easy, delicious meal! Used dried parsley, fresh parm, lots of red pepper flakes and it was amazing! Will be a go-to.
So glad you liked it!!
Delicious! I added a little Vidalia onion capers and crushed red pepper I also used veggie spaghetti. Will for sure make again! Ooooh and I used the center ribs and leaves of celery 🙂
Awesome! Glad you enjoyed it 🙂
This one of my favorite ‘clear-out-the-cupboards’ recipes. I always forget how good it is, too — sometimes I find myself eyeing up a forgotten tin of tuna with a little reluctance, but this delivers every time. I also love how versatile it is: this evening I swapped the olive oil for butter and the parsley for dill (all that was in the house) and it worked just as well. Thanks for opening to my eyes to the world of tuna + pasta!
That makes me so happy!! I always love hearing how readers tweak the recipe too… it’s definitely versatile. 🙂
Made it with basil instead of parsley. Wow!
Great! So happy you enjoyed it. 🙂
Love this!! So simple but so delicious. We like to add mushrooms, spinach or peas to this recipe. A great dinner! Be sure and use good quality tuna. It makes a big difference
Awesome! And totally agree on the tuna quality. 🙂
I like different kinds of pasta,but this one was unique and I love trying anything new, especially with seafood
But I see the recipe wasn’t that good
I gave it 4/10….you can give it a try
Strange… you’re one of the few people who didn’t like it! Oh well… can’t win them all.
I made this tonight when I was pressed for time…In my rush I dumped all the pot water from the noddles unfortunately and therefore mine is sticking together a bit…the taste was not affected at all however and I think this recipe is a keeper. It’s light yet yummy and comforting..thanks for sharing!
I’m glad you still liked it! I think it’ll definitely be even better next time 🙂
I love love love this recipe. I made it as written the first time. The second time I added fresh spinach and capers. Next time I will try with peas an maybe some artichokes. Yumers!
Wonderful!! I love how people change it up. So many good ideas! 🙂
Thank you so much for this recipe. Made it and everyone loved it even the very fussy eaters. Thanks again.
You’re very welcome!