This post may contain affiliate links. Please read our disclosure policy.
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.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
Loved this recipe it was easy and delicious.
Wonderful! 🙂 Thanks, Doris!
This was quick and so tasty. I added onions red peppers and celery (including the leaves) because I like greens in my tuna. Topped with parmesan. I’ll be making this often. Thanks!
Wonderful!! So happy you enjoyed it!
I tried this recipe…plus added sliced uncooked Cherry
Tomatoes and pinches of Tarragon….the taste is faaantastic! Thank You for this recipe saltandlavender.com
I am Wilbur, a Proofreader for an award-winning business newspaper in the Philippines!
I’m so pleased you enjoyed it!!
Made this tonight. Was so awesome, and easy. It even smelled good as we were making it. We used small shells, just shoveled deliciousness in our mouths.
Wonderful!!! That’s great to hear.
Natasha, I can’t thank you enough for this recipe. Such a quick and easy meal. I have been trying to add more fish into my diet and I was especially looking for recipes that I could adapt for canned mackerel. I used this as a starting point with some alterations.
1 can mackerel in olive oil, added 1 tsp capers, 1/4 tsp red pepper flakes, 1 tsp Italian seasonings, 1 cup cooked peas. Used the oil from the mackerel tin.
You’re very welcome, Karen!! Sounds delicious! 🙂 I actually have two canned mackerel recipes now on here too… just type “mackerel” into any of the search bars on my website and they’ll come up for you.
Made this tonight! Thank you so much for the super quick and delicious dinner. I added a little milk and grated cheddar cheese to the tuna mixture to make it a little saucier & cheesy :).
HIGHLY recommend this super yummy and easy recipe.
You’re very welcome!! 🙂 I’m so happy you enjoyed it!!
I absolutely loved this recipe. So simple and quick to make. Looking forward to making it again. Thanks 😊
You’re very welcome!! 🙂
Ja robie to tak:
Czosnek -2 zabki
Cebula-1 mala
Smietana kremowa-50ml
Tunczyk w oleju-125 gr
Kolendra-dwie nacie
Sol
Pieprz
Na patelnie po kolei,dodajac smietany i ciagle mieszajac
Na koniec starty swiezo Cheddar
:::::Smakuwa::::
It turned out so great. I’d try to cooked this recipe as a project/laboratory. I’m currently studying as a 4th year college student.
I’m glad you enjoyed it!
I cooked this recipe, and it turned out great, I put chilli to give it some heat and added coriander leaves, yummy.
Excellent!! 🙂