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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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Thanks I will give it a try
Just tried this for dinner tonight. I love pasta and I love fish, so it was the right way to go! I did omit garlic, however. Thanks so much for the recipe idea!
I’m so pleased you enjoyed it, Esther!
love the flexibility of this: a real springboard recipe.
about the parsley – I have a hard time keeping fresh herbs around, so I have a jar of dried parsley leaves in the cupboard & put some in the bowl with the hot pasta (before saucing, if possible) & the heat & residual cooking water perks them up. I try this with other dried herbs & while this helps with most, parsley is the only one where I’d call this a “hack”.
thanks for posting. GL
I like that idea with the dried parsley!! I’ll need to try. I can’t always get good fresh parsley here in the winter. I’m glad you enjoyed this recipe, Jenna!
Chopped parsley freezes great!
I only have albacore packed in water. Would this work in the recipe and not destroy the flavor?
I think that will be fine. It may end up a little more dry, but you could always add a splash more olive oil if needed. I hope you enjoy the recipe! 🙂
I had the same concern and added olive oil. Worked perfectly and the dish is delicious.
This is one of my favorite pasta dishes! I often use Spanish tuna in olive oil and add some toasted pinenuts for some savoriness. Quick and delish in less than 30.
Wonderful!
Definitely save and use the oil that the tuna is packed in – it adds a delicious umami note!
You bet!
Hello fm South Africa Natasha, just love your simple easy to prep and cook recipes along with all side info for each….Suits me down to the ground cause I prefer life to be simple, tasty and fun!
This recipe, Canned Tuna pasta is so simple but wow tasty…with a few small twists to my taste that is, of course.
Well done on your blog keep em coming! 😋💜
Jen
Riversdsle, Cape Ptovince, SA
Thank you so much for your kind words, Jenni! 🙂 I’m so pleased you enjoyed this recipe. I’d love to visit SA one day!
Thank you for this recipe. Easy to follow instructions and amazing result. I only buy tuna in oil and did not drain it. I love that it takes only a few basic ingredients.
You’re very welcome!! I’m so glad you enjoyed it. 🙂
I like the tuna in oil, best! To me it adds SO much more flavor! And I add lots of tarragon! I’m a tarragon freak! Lol!! You can also make this same basic recipe with Raddiatore Pasta(looks like radiators) and add lots of chopped onions (uncooked!) be sure and drain the water off well, let it cool , then in a half hour or so add lots of mayo it makes a great tuna tarragon! Chill it first if it’s a hot summer day(I personally prefer it a bit warm.
Hi there! Thank you for this lovely recipe! I forgot to drain the tuna in oil though, oops! I loved the fresh lemon juice and zest flavor in it!
You’re welcome! No need to drain it really if it’s packed in oil. A little extra doesn’t hurt. 🙂 You’re good!
Ok so this is perfect for those on low FODMAP . I made it for my son but omitted the garlic and instead used garlic infused olive oil . It was delicious. Also on one occasion I used the orange juice from a tin of mandarin segments as it’s not sweet and I was out of lemons . I tossed in the mandarin segments and my son loved that too! I prefer the lemon juice but either was good . Thank you !! It’s so hard to find things that can be adapted for the low FODMAP diet !!
Well that’s great to hear, Bernadette!! I’m so happy you were able to adapt it. 🙂