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Introducing a Tuna Pasta that will surely make it into your dinner rotation. It is ready to enjoy in 15 minutes and full of easy-access ingredients that are incredibly affordable. It is flavourful and about to become a new favourite dinner!
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
Tinned tuna recipes don’t always have the best reputation. They are sometimes known as a common dish for poor college students. I’d like to change that mindset! I already have some great tuna dishes on my site. Check out my delicious Tuna Pasta Bake recipe. Now I’m adding to my canned tuna recipes with this tuna pasta with tomato.
One of the great things about this healthy tuna pasta is how versatile it is! The base is super simple – just tuna and pasta with some aglio olio! I add shallot, tomatoes, and black olives for some great flavours, but you can substitute or add so many other great flavours! Try capers, pickles, peas, etc.
This pasta with tuna is so simple and yet so delicious! The basic, yet bold flavours come together to make a dish that is as scrumptious as it is quick. For another 15 minute pasta recipe try my Sun Dried Tomato Pasta.
This was inspired by my Tuna Pasta Bake, and pairs well with this amazing Gluten Free Flatbread.
Ingredients to make Tuna Pasta
- Pasta – You could use penne, spaghetti, or any other type you like.
- Can of Tuna – makes for a quick and easy tuna pasta. If you have some spare cans then do try my Tuna Pasta Salad.
- Olive Oil – is used to fry up the ingredients.
- Garlic – is a fabulous flavour to add to this canned tuna pasta.
- Shallot – gives a great pop of flavour. If you have any spare then try my Carrot & Lentil Soup.
- Cherry Tomatoes – add a bright colour and burst of flavour to this simple tomato pasta.
- Black Olives – are a versatile food that blend well with the other flavours in this tuna tomato pasta.
- Chilli Flakes – are an optional way to add a bit of a kick.
- Fresh Parsley – is the perfect seasoning for this tinned tuna pasta.
- Lemon Juice – is best fresh from a lemon.
- Salt and Pepper – helps to finish off all of the wonderful flavours in this quick tuna pasta.
See recipe card for full information on ingredients and quantities.
Substitutions
- Can of Tuna – While changing the tuna out will change the whole name of the dish, you can try another protein here. Salmon, chicken, or ground beef would all be great substitutes. You could also try my Prawn Linguine.
- Tomatoes and Olives – Some other great mix-ins are capers, pickles, or anchovy.
- Parsley – You could try some other herbs or greens such as dill, basil, oregano, spinach, or kale.
- Lemon – If you don’t have an actual lemon, lemon juice will work well. You could also use lime juice or vinegar.
Variations
- Spicy – For a spicy tuna, add some fresh chilli or chilli paste to this dish.
- Deluxe – You could top this tuna pasta with some fresh herbs or shredded cheese. If you wanted a creamier dish, you could add some vegan sour cream, pesto, or even tomato puree for a red sauce, depending on the flavour you want to go for.
- Kid friendly – If your kids aren’t a fan of the tuna taste, you can try a milder protein like chicken or tofu. You could also add cheese to make this a cheesy tuna pasta.
For a vegan pasta, try my Red Pepper Pasta recipe on this site.
How to make Tuna Pasta
Step 1: Firstly, boil the pasta in salted water as per packet instructions.
Step 2: While it cooks, finely dice the shallot, crush the garlic, quarter the tomatoes, and halve the olives. Be sure to remove the stones.
Step 3: Heat a large non-stick pan with olive oil. Add in the shallot, crushed garlic, tomatoes, olives, chilli flakes, and a pinch of salt and pepper. Fry together until they soften. This should take about 5 minutes.
Step 4: Add the drained tuna, roughly chopped parsley, lemon juice, and 4 spoons of pasta water. Fry for another minute.
Step 5: Drain the pasta and add it to the pan. Stir together. Season with salt and pepper to taste and serve.
Hint: Using pasta water rather than freshwater helps to thicken the sauce in this tomato tuna pasta.
Leftovers
Leftover pasta can be kept in the fridge or freezer in an airtight container. It will last 3-4 days in the fridge or up to three months in the freezer. Reheat in the microwave or in a pot. You may need to add some more water to loosen the sauce.
Recipe FAQs
Tuna pasta will last up to 3-4 days in the fridge in an airtight container. Reheat in the microwave or on the stove. You may need to add some water to loosen the sauce.
The possibilities are endless! I love to mix my canned tuna fish with pasta, tomatoes, olives, and some other flavours for a delicious tuna pasta. You could also add some tuna to a creamy pesto pasta to add a little protein. I have a vegan chickpea “tuna” salad recipe that is also delicious!
Canned tuna is actually quite good for you! It has many of the same health properties as fresh tuna with the added benefit of being able to keep it in your pantry! The healthiest form is tuna which is canned in water. There is more sodium than fresh tuna, but still plenty of vitamins and minerals.
Tuna pasta can be great with a green salad. It is also delicious with some garlic bread. You could serve it up with some fresh or roasted vegetables like broccoli or tomatoes.
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Tuna Pasta
Ingredients
- 200 g pasta, penne, spaghetti, or any of your choice
- 1 can tuna in water, 140 g
- 1 tbsp olive oil
- 2 cloves garlic, crushed
- 1 shallot, finely chopped
- 10 cherry tomatoes, quartered
- 10 black olives, sliced
- 1 small handful fresh parsley, chopped
- ¼ lemon, juice
- 1 pinch chilli flakes, optional
- salt and pepper, to taste
Instructions
- Firstly, boil the pasta in salted water as per packet instructions.
- Now, finely dice the shallot, crush the garlic, quarter the tomatoes and slice the olives (stones removed).
- Heat a large non stick pan with olive oil, add in the shallot, crushed garlic, tomatoes, olives, chilli flakes, pinch of salt and pepper and fry together until softening, roughly 5 minutes.
- Now add the drained tuna, roughly chopped parsley, lemon juice and 4 spoons of pasta water (directly from the boiling pasta pot) and fry for a further minute.
- Finally, drain the pasta and add into the pan and stir together. Season with salt and pepper to taste and serve.
Notes
Nutrition
This was so easy to make and tasted spot on! Perfect weeknight dinner.
Thanks Gina 🙂
Hi James could I use chopped jalapeño’s instead of olives? I really wish I liked olives as they’re so healthy, don’t like gherkins either. I don’t mind capers so could I mix capers and jalapeño?
Absolutely 🙂 let me know how you get on!