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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 was skeptical a canned tuna recipe could be this good, it was fantastic.
I used sundried tomatoes and used the oil they’re packed in to brown the garlic. Then added a splash more oil then added capers and red pepper. Let that saute for a few minutes then added the tuna (7oz can), parsley, lemon juice and black olives. Let that get nice an hot as directed then added the pasta and let everything meld together for several minutes adding pasta water as needed. (I didn’t save enough water so used some fat free milk to keep it moist). Added pepper, parm and salt to taste. It was delightful. Thanks Natasha 🙂
I’m so happy you enjoyed it, Chris!! I know, it’s kinda crazy how good it is for canned tuna lol. I made it yesterday for lunch with some fresh spinach and bucatini.
Made it exactly as you suggested and honestly was amazed by how yummy this was… the lemon with the garlic and tuna.. SO GOOD!!!
Aww I’m so glad to hear that!! 🙂
Nobody would eat it
Ok?
What kind of stupid comment is that!? 🙄 Be constructive or don’t bother saying anything.
I totally agree Tam. We have enough negativity in our world today! You can be anything you want so just be KIND!!!!
Loved the recipe Natasha. I also added baby spinach and some mushrooms. Was so good 😊 and easy too! Thank you for a very good and easy weeknight recipe.
Thank you so much!! 🙂
My mom also made this many years ago. I make it a little different. Just adding small can of del monti tomato sauce. It’s delicious
Wonderful! I’m so glad you like it. 🙂 I love when food brings back memories!
i am a terrible cook so i messed it up pretty bad it probably wouldve tasted good if i knew how to make sauce, i always seem to mess up that part and i burnt the noodles. maybe could add more descriptive details on how to make the sauce for someone like me who has a tough time. i always burned the garlic right away and ends up tasting burned.
Turn the heat down 🙂 That’s probably my best tip. I don’t really know how to give more details on this one… I say to cook the garlic for 30 seconds. You then add the remaining ingredients and basically let it warm through. Doesn’t take long at all. Try it again… that’s the only way to learn. We’ve all been there, and I still burn stuff sometimes haha. It’s all good.
Literally, this is the first time I have come across a recipe that states it only requires just your usual, basic ingredients…….and meant it!!! Haha!!
Thanks for this super easy, quick and really yummy recipe!
My hubs is doing the ‘veg-only’ this lent, so as you can imagine, we absolutely loved it! [Especially considerin’ I don’t know too many tasty veg recipes]
Lol I’m glad you liked it! 🙂
Uh this isn’t vegetarian, it has tuna in it. As in a fish. I’m glad you liked it though…
Hey Leif, If you’re a beginner cook I can absolutely see how you’d burn the garlic here – when you put minced garlic into hot oil there is a very fine line between done and burned.
Try this instead:
Add the oil to the pan, set the heat to medium and immediately add the garlic – don’t wait for the oil to get hot first. This will increase the time window between done and burned, but will not degrade the end result.
Have all your other ingredients ready to go, to minimise the chance of missing that window.
As the oil heats up, the garlic flavour will begin to infuse and you’ll see tiny bubbles start to appear around the garlic. As soon as this happens, start stirring. You need to stir to ensure even heat distribution as otherwise some of the very small pieces will burn before others are cooked. The garlic will start to gain colour, and when you have a nice golden brown, add the other ingredients and stir immediately.
If you still take it too far and burn the garlic, then next time, do the same but as soon as you see bubbles around the garlic, turn the heat down as low as you can that the bubbles remain. This will continue to cook them while maximising the length of the ‘done’ window.
Easy, as well as easy to riff on with whatever you have on hand. I added capers and sliced Kalamata olives. Served with a simple vinaigrette dressed lettuce salad with shaved Parmesan.
Awesome! Glad you liked it, Rani!
I made this when I was drunk (it was all I had at home and didn’t want to Postmates) and really liked it. Made it sober a few days later, and still really liked it. It’s so simple and easy!!
LOL best review ever.
natasha is right!! – Best review I ever saw. I am making it now too and you all know why. Will update you all.
🙂
so good! added some mushrooms and cherry tomatoes (leftover and waiting to be used)
Fantastic!! So glad you liked it!
Quick and light. But mostly bland and forgetful. Wouldn’t have again personally.
That’s too bad! Strange.
Quick and delicious. I don’t like tuna, but like this
That’s what I like to hear!!