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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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Super quick and easy! I made it as directed and loved it. Next time, I’ll add some breadcrumbs for more texture, and maybe some red pepper flakes. Love the comment below about adding some sun dried tomatoes and capers. Yum!
I’m so glad you enjoyed it! 🙂
Wow! I made this incredibly sleep deprived and I am so amazed how good it was! I’m usually a pasta-dripping-in-sauce kind of person so after I made it I was disappointed but once I tasted it I was sooooo happy! Thank you for posting this xx
Well that’s great to hear!! So happy you enjoyed it!!
I make this recipe all of the time. It’s become my go to recipe when I am too tired to cook, but I want something comforting. I really love how versitile it is, by changing the pasta or cheese, it changes the flavor a little. It’s such a great recipe!
I’m so glad you like it!! I feel the same way haha. Lately I’ve been adding spinach to it.
Hi Natasha! Looking to make this tonight but was wondering if it reheats well or is more of a eat it straight away or not at all?
Hi! It’s funny… I’ve probably made this at least a couple hundred times, and I’ve never tried reheating it. I usually just make enough to eat right away. I would probably make the pasta right before serving if you can. I find reheated pasta is never as good as fresh. Making the sauce ahead should be ok, but you may want to add a splash of the hot pasta water just prior to serving. If you’re talking about eating leftovers for lunch tomorrow, then that’s fine. Like pasta leftovers are rarely as good as fresh (in my opinion anyway), but it’ll still be tasty. Hope that helps!
Easy to make and delicious!
Fantastic! Thank you!
I love this recipe and is now part of my weekly rotation! So easy. I do add a splash of heavy cream at the end and instead of lemon, I use a few sprinkles of red pepper flakes along with the parmesan..
Wonderful!! 🙂
Thank you for the recipe, it was really easy to do and really tasty. Wanted to have some spaghetti without meat and this fit the bill easily. Thanks again.
You’re very welcome! So glad you enjoyed it. 🙂
Tuna flesh IS meat. SMH
Natasha, this is seriously the most delicious tuna pasta! The balance of flavours is spot on, it honestly tastes like an authentic Italian pasta. The lemon zest and parmesan garnish completes it beautifully. My husband and fussy toddler both gobbled it up in about 3 seconds. For such a simple recipe, it’s so tasty and definitely on the weekly rotation! Thank you 🙏🏼
I’m so happy to hear that!! 🙂 That’s awesome. I love it myself and eat it often.
I was just googling quick easy tuna pasta and this came up, I honestly wasn’t expecting much, but this literally transported me to Italy. I used linguine and my only complaint was that I didn’t make enough! Will def make again and try some variations to get more veg in!
I’m so happy you liked it! 😀
Hi!! I’m going to make this tomorrow and I was wondering if it would be possible to make it without oil?
Hmmm… I’ll be totally honest… I’m not sure how that would work, and I don’t think it would be very good without it.
I’ve been making this recipe for years. A friend of mine gave it to me from her Italian grandmother. I use three cans of olive oil packed tuna, chopped onion, garlic, salt, lots of pepper….I sauté it and then three cans of pasta water. Simmer for fifteen minutes. I then add the pasta. It’s wonderful!
I’m so glad you have been enjoying it too!! 🙂 It’s the best.