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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 made this recipe tonight with a few additions. Bacon, cream cheese, celery, onion, diced tomato, spinach, dill and lots of garlic! It is to die for! Thanks for the recipe.
Wonderful! You’re welcome.
Made this tonight for myself and was sooo surprised at how full of flavor it was!! The lemon really makes it!! Can’t wait to make this again! 🙂
That’s what I like to hear! 🙂
Thank you for your great and easy recipe, I have added a shallot and pepper flakes-it was delicious.
You’re very welcome!
So glad I stumbled upon this recipe as it is quick and easy to prepare. A great base/starter to tweak upon your liking in which I added capers and red pepper flakes and it was yummmmyyy! Thank you for this recipe 🙂
I’m so happy you enjoyed it!!
I do not like the smell or taste of raw tuna, and i always used so much spice to cover it up. But i decided to trust this recipe and omg it worked!
However I suggest adding a lottttt more coriander/ parsley, it’ll give your pasta a unique flavor. Thank you for this recipe and thank you for all the comments, it helped me decide to follow the recipe as is except to add more of the vegetable (parsley).
You’re welcome!!
Canned tuna is not raw tuna. You cook food in the canning process.
It was good, I was missing almost all the ingredients but I made do, it seemed… sad in the sauce department so I just put in a little cream cheese and mayo and it became real creamy and just give it a little more flavor for my taste buds
Well that’s good you were able to make it work! 🙂
I agree that I wanted it a little more saucy. I also added mayo because it just so happened to be sitting on the counter next to me. I would’ve added cream cheese as well but a couple of us are dairy free. Next time I may split the batch and do one with cream cheese and one without. I made 2 pounds of pasta and used a 4 lb can of tuna. This really is a good base recipe. I’ve thought I might add peas as well, or whatever leftover veg I have in the fridge. And if you like it Asian-y maybe some teriyaki sauce and rice seasoning, with peas or broccoli.
Yes! It’s definitely a good base if you want something more creamy. I’m glad you liked it and it got the brain gears turning haha. Thanks for commenting!
I made this on a night when I didn’t feel like cooking and wanted something quick and easy. I doubled the recipe and used four small 95g tins of tuna in chilli oil that I had in the cupboard. I also drained the pasta before remembering to add some of the water to the pan, but I just added a little plain water from the tap. It was absolutely delicious. It was a hit and I will definitely make this again! Thank you. 👍😋
Awesome!! You’re welcome! XO
Delicious! Luckily had everything except fresh parsley – used dried which is never the same. Thrilled to come across your recipe when feeling particularly jaded. It hit the spot and shall definitely make it again. Thank you.
You’re very welcome!! 🙂
Excellent dish! I had an abundance of tuna and pasta and came across this recipe. I happened to have the lettuce leaves so I chopped those along with some fresh chopped spinach otherwise I followed your recipe. It was excellent and I will make it again!
I’m so glad to hear it, Nancy! 😀
I had a busy day so I tried your easy recipe. I liked it! I made it with chickpea pasta, high protein meal 🙂
Awesome!!
Thank you so much. I have been busy all day. I have made this tonight and it is so delicious. I didn’t have parsley. But I used lots of young celery from my garden. Yummy meal. Thank you. Joan – from Johannesburg South Africa
That’s wonderful! So happy you enjoyed it, Joan.