This post may contain affiliate links. Please read our disclosure policy.
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.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
Love this quick and easy dinner, as did all my family. I added capers, artichokes, red chilli flakes & cherry tomatoes. Deeeelicious! Thank you for the inspo!
Wonderful!! You’re welcome!
Great for a quick fix…I made with chopped coriander and was very nice!
Wonderful!
I removed the oil from the canned tuna. My bad. I ended up with a dry tuna pasta 😅
Ah nuts! Oh well, can always try it next time without draining or add more olive oil as needed.
I thought this recipe was great… I was really hungry for tuna didn’t feel really like cooking and found this …and it got me going …add alittle this a little that and it was so good and fast too…thank you so much for the inspiration its a keeper…i cleanded the fridge…i added asparagus.red bellpepper chopped up alittle mao and alittle red pepper flakes..and followed your recipe and added to it….cant wate to creat with you again…thank you…
Awesome!!
I was looking for an easy pasta and tuna recipe. This was quick and tasty. Will make again adding a vegetable. Thanks for posting.
You’re very welcome!
Just amazing thank you. Was staring at a packet of pasta and googled for an idea. I will do this a lot. Added tinned peas. Really good!
I love that!! So happy you enjoyed it, Neil!
Super!! Really!!
Excellent!
Who knew such a simple recipe could be so flavorful? I didn’t have parsely but did have fresh dill. Will def make again with parsley.
I’m so glad you enjoyed it!!
A culmination of inexpensive and common ingredients surely to ignite a mouthful of gustatory fireworks. I came skeptical and left impressed. I recommend adding mayo in the absence of quality tuna as it’ll provide a creamy and juicy flavor.
Haha so glad you ended up enjoying it! 😉
I followed the recipe exactly & found it dry & tasteless,. Maybe the addition of some burst cherry tomatoes or better still cooked as a one pot pasta in chicken broth as well.
Sorry you didn’t like it! You’re definitely in the minority if you look thru the comments. Very odd! But yes, cherry tomatoes are delicious in here. You probably also should use good quality tuna packed in oil.