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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 made this for dinner tonight, and it was wonderful! I used light tuna in water. We doubled the recipe, added some oregano, a few anchovies and a tablespoon of capers. It was a grown up version of tuna casserole, but simple weeknight “fancy”. I’d serve it to guests with a nice crisp salad. Perfect to use pantry items up, so tasty!
So glad it was a hit!! 🙂
We love it !
I fried an onion as well and the garlic and added some capers, deliiicouso!!
Love those additions!
I added mashed avocado because I needed to use it. It was Great!
That’s awesome! Glad you liked it!
Great recipe! Simple and fast to make, and you almost always have all the ingredients at home.
Thank you so much!
Loved it! Perfect recipe when in a rush!
I used gluten free spaghetti and added a cup of frozen peas at the end.
Thank you!! 🙂 Glad you like it!
Love this recipe. As do my kids!
That’s fantastic!! 😀 Thank you!
My family loves this. We only drain part of the tuna amd we use a bit more lemon juice. I also ass parm on top!
Hi Natasha, can I substitute parley with spearmint? Thanks.
Hi! I think spearmint may overpower the flavors, so I’d use it very sparingly to see if you like it first.
Nobody liked it all at. Sorry.
Too bad! It’s a favorite for thousands of people around the world as well as in my own home. Not sure why that deserves a 1-star review, but ok.
This was yummy. I just wanted a simple recipe that didn’t require me running to the store for an ingredient and this was super easy and turned out delicious. I did sauté a little onion first and added some extra lemon juice. Thank you for the inspiration,
You’re very welcome!
Sorry Tracey didn’t like it. She probably made it wrong. Not every recipe needs to be complicated or gourmet. Simple and affordable.
You just rescued my evening meal. Due to low funds, we have had to shop sparingly, and I wanted to do something different and very easy due to a late visit we have to make tonight. Thank you so much for making this available on the net.
Sincerely Rebekah.
I’m so happy it worked out!! 😀
I cooked all in 1 skillet starting with the spaghetti in a bit of chicken broth, added green beans at the halfway point of the pasta being done. Added the rest of the ingredients at the end along with sliced almonds and French’s onions. Thanks for the inspiration:)
So happy it inspired you, Karen! The fried onion addition sounds delicious.
This was so yummy and really hit the spot! Just what I was craving! Easy to make and can easily add in other ingredients. I added olives and thinly sliced celery. I added celery leaves at the end and really liked this unique addition.
I am so glad you liked it, Sally! 😀
We all loved this recipe.
Would Riccotta cheese go well?