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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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Wow this recipe was amazing, I was hungry and I was thinking of making some soup and then I came across this and it was very simple and easy to make. I thought my siblings wouldn’t like this and I put to much spaghetti in but my siblings ended up trying and loving it, I’m 14 by the way I’m gonna make more for sure.
Yay! I am so happy to hear that!! That’s so cool that you’re cooking at 14 already. 🙂
THANK YOU SO MUCH FOR THIS RECIPE! It saved me from an argument and a last minute shopping trip! I was able to use things I already had and it was delicious! I added mushrooms and onions to mine, and used spinach zucchini pasta.
Haha that’s awesome! So happy it worked out.
This was great. So quick and easy and so satisfying. Being Greek means of course lemon, olive oil and garlic are some of my fav ingredients. Next time I’d like to try adding capers or kalamata olives. I had some leftover xorta (dandelion leaves) that I chopped up and added also. YUM!
So glad you liked it! Kalamata olives are the best.
This was straight up the easiest and weirdest recipe I have ever made for dinner. Amazingly, all 3 of my kids lived this! One of my kids said if he could only eat one thing for the rest of his life, this would be it! I was straight up shocked that they would even try this it looked so weird. I added half a can of corn and celery leaves and stalk. Topped with some parmesan cheese and salt and pepper. The only reason I made this was because my husband was out of town (he would never est this), and I had to make something quick for my kids after school and before hockey.
Hahaha I love this!!
I love tuna but eating it like this has made me love it even more. Thank you for this quick meal fix recipe. I tried it two ways, the first time sprinkled some Parmesan after serving and second time I added some cayenne pepper (because I love a hot kick in my meals) when mixing ingredients and both were yummy.
I’m so happy to hear this!!
“add the garlic and cook it” What, 2 whole cloves? Or do I slice it? Or chop it? Or put it through garlic press? Sorry, but I need more instructions… and could I add turmeric & tomato sauce to it? I’m hopeless without help in a kitchen.
Hi Geoff! In the ingredients list it is supposed to show the garlic as “minced” – my bad that I didn’t specify! I will fix that pronto. I usually put it thru the garlic press, but you could also chop it very finely. Sure, you could add some turmeric and tomato sauce too. I’ve never tried that combo personally, but I think it could be very tasty. Let me know how it goes! If you’re worried, just make the recipe as written first and then try the tomatoes. 😊
I sprinkled a teaspoon of turmeric powder over the chopped garlic while it was frying. Also added a half-cup of sauce made from 100% tomato puree and hot water. It was not only delicious but surprisingly filling (I used wholemeal spaghetti). Excellent – very satisfying. I might “zing it up” next time with a sprinkling of hot curry powder in the early stages…
So happy you liked it, Geoff! Your additions sound really yummy. 🙂
Just home from travelling and had little in the kitchen. I fixed this for lunch today and it was a quick and easy meal. I think I would follow your suggestion and add some pepper flakes next time.
Welcome home! I’m glad you liked it! 🙂
I’m a college student renting a small apartment and having an almost empty kitchen. This recipe is perfect!
I’m trying it as I write and damn, it’s really easy and delicious! I made it with macaroni though, since that’s the only one I have. I also added fresh pineapples to give it a sweet touch. Topped with cheese, it’s really yummy.
Thank you so much for the idea! 💕
I am so glad it worked out, Paris! Love your additions. 🙂
I’ve been enjoying a similar recipe for years. You can also add red pepper seed to the hot oil. Or top it off with artichoke pesto. Yum! Eating it right now.
I love those ideas! So glad you like the recipe, Jenny!
It was too simple. And didn’t have a ton of flavor.
Yes, it’s meant to be a super simple recipe… a “clean out the pantry” or a “I don’t feel like putting much effort in because it’s been a long day” type thing. Did you salt it properly? Add some red pepper flakes if you want it spicy. Not exactly sure what you were hoping for. Similar recipes are quite popular in Europe. Oh well – guess I can’t please everyone. 🙂
She clearly said in the description last minute I have nothing in the pantry recipe! Idiot