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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 LOVE this recipe! It’s just a few ingredients (10 points for that), is quick to prepare (another 10 points), and really delicious!!!
I’m thrilled to hear you like it, Ellen!! 😀 Agreed… it’s one of my personal favs. So easy.
Hi. I was struggling with bare essentials in my cupboard and came across this recipe. I just had a bowlful and absolutely loved it. Even had seconds!! Thanks for a great recipe 😁
That makes me so happy, Jody! Thanks for letting me know! 😀
Wow! Soooo easy and so good. The only thing I added was one shallot sautéed with the garlic and a few leaves of kale that I had left over. It was so easy and sooooo good !
Fantastic!! Thanks for your review, Jennifer!
Hello! I only have tinned tuna in water available.. can I still make it work? I am trying to reduce using oil. Should I just mix in more pasta water? Can’t wait to test it out ☺️
Hi! Sure, that should be fine. I’d drain it thoroughly. Certainly use the 2 tbsp of oil that’s in the recipe, though, as really it’s the main component of the sauce. I would add more pasta water at the end too as you suggest. 😀 Let me know how it goes!
I’ve been making this recipe for years and it never gets old. I love that the ingredients are cheap but it tastes high-end. I substituted some pesto for the garlic this time and it was so easy and flavorful!
That’s so nice to hear! 😀
Make sure to use tuna with oil. Or don’t drain the water too much from the tuna. It has to break apart . Maybe use cheaper tuna for this. Not solid albacore. Mine came out dry.
Hi I have tuna packed in actual tuna oil. Would this whirl or would the flavour be too strong. Should I drain it and add olive oil?
Dwayne
Hi! I’d probably drain it and add olive oil.
An Italian friend taught me this dish which a Sicilian taught him while he was doing military service: Spaghetti, tuna, tinned tomatoes, garlic, lemon zest, capers, chilli flakes, and parsley
Love it!
nom nom nom
😀
Delicious and simple. A satisfying, hot meal that is affordable and even easier than take-out.
I’m thrilled you enjoyed it, Debra! Thanks for your review! 😀
I’ve made this so many times! It’s delicious! Such a great twist on canned tuna! My toddler loves it too, and we love to add freshly shredded parmesan! Thank you for this recipe!
I love that!! 😀 Thanks for taking the time to write me a review, Breaze!