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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 was so tasty!! I have to be honest I wasn’t sure it would have enough flavour, but it certainly did, just love it, so did my Husband, it was so nice to try something new. I added a red pepper to mine too. I am doing again this week and will now do often too.
I’m so happy to hear that!! Yes, it’s surprisingly good. One of my all-time favs. 🙂
It’s Lent, boy is this great meal going to come in handy and enjoyable!
Excellent! 🙂
Love this recipe! Just wanted to know is the 400kcal per person or for the whole 2 servings? 🙂
So glad you liked it! It’s per serving (so one serving), but keep in mind that it’ll vary a lot depending on what brand of tuna you used (like whether it’s oil-packed or not and the size of the can), how well you measured out the ingredients like oil and spaghetti, etc.
Easy and tasty! I added capers and it was 💯
Fantastic!! 🙂
This was delicious! And super easy, with mostly pantry items. I did add some halved green olives which added an extra element. I will definitely make this again!
So glad you enjoyed it, Patty!! Love olives too. 🙂
Delicious!
Thank you!!
Really good! I’ve made it several times now-an excellent easy , fast mea!.
Fabulous! Thank you 🙂
Didn’t have fresh parsley or garlic, I used dry and only had cheddar cheese handy, but it was still quite nice.
I needed a good pantry dinner so this came up when I searched spaghetti and tuna. This was the first recipe and I loved it! First, it was super easy and fast and, second, it was super delicious and flavorful. Make sure you use the parm and lemon zest as a garnish. I will be making this one again again — thanks!
You’re very welcome, Brian! 🙂
Very yummy and quick.
Thank you!!
Used this but used 2 tuna cans and sliced up a green chilli at the point of putting the garlic in just for the flavour and kick it adds and it was super yummy thank you so much!
You’re very welcome!
I’ve made this twice. The first time I didn’t have tuna packed in oil, and the second time I made sure I used it. Big difference in taste but both ways were so yummy. Who needs carry-out when you can whip up something so tasty so quickly! Love your blog and recipes.
Aww thanks, Cathy!! 🙂 I’m so pleased you like this recipe.