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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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A quick and easy meal that provides both nutrition and protein. I have used this recipe several times and I am always pleased with the results.
Fabulous!! I like it too… definitely one of my go-tos.
Wow, just wow. Easy, quick and so delicious!!
Thank you!!
I really struggle to eat well, often skipping eating well altogether and reaching for crisps and biscuits or take aways.
I found this recipe a couple of weeks ago and have already made it a number of times and wanted to thank you so much for sharing.
It’s simple, quick and easy and difficult to get wrong, which relieves many of my issues with cooking.
Thank you so much!
I’m so pleased that this recipe has been so useful to you! Thanks for your sweet comment, Fatimah! 🙂
This recipe has been enjoyed by Italo’s here in the USA for many yrs. Suggest you add briney olives (3) and use a tablespoon of pecorino romano cheese! Bravo! Mangia
Yes! Delicious!
Wow, sounds easy and I know I can’t mess it up. Thanks!!!!
Enjoy!
Hi!
Can I replace pasta with noodles?
Sure!
Sounds really good ! Will try it soon
Enjoy! 🙂
I made this last night and I have to say, it was truly delicious. I needed a quick meal and this was ready in 30mins. Thanks for this!
I replaced the fresh parsley with one teaspoon of dried parsley (cos I didn’t head to the supermarket after work). Next time, I’ll add maybe an extra tablespoon of pasta water and throw in the pasta as soon as I drain it, in order to keep some of the moisture.
So happy to hear that! 🙂
This is delicious! Thank you! I tried pasta with tuna 3 years ago and it was good but your recipe tastes way better. I liked the garlic taste the most.
So pleased you enjoyed it Tariq 🙂 Thanks for letting me know!
My picky 8 year old loves this and requests regularly. It’s the only time she eats fish that isn’t in stick form, haha!
That is awesome!!!
Do you think i could sdd kale? I have load of tuna and kale to use
Sure! I’d chop it finely and it may take a little bit to wilt, but I think it would be good.