This canned tuna pasta recipe is quick, healthy, and comforting. The perfect recipe when you don't have a lot in your pantry!
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.
She'd sometimes chop up celery leaves instead of using parsley, but I never have those on hand, so parsley it is!
I hadn't made this recipe in a while, and I really enjoyed eating it after I finished the photos. 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.
I can't believe it's September already. I'm sure everyone is saying it, but it kinda snuck up on me. I love summer, so I'm sad to see it go, and I'm so not ready for fall.
In any case, if you're busy and frazzled with back-to-school activities, this tuna spaghetti recipe is one way to save some time and keep your sanity.
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'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 (it's rare I don't have parsley).
You may also like my healthy tuna pasta salad or my creamy tuna pasta salad recipes.
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!
Easy Canned Tuna Pasta
Ingredients
- 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
- 4 ounces uncooked pasta (I used spaghetti)
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
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
jenna says
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
Natasha says
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!
Laura Bookbinder says
I only have albacore packed in water. Would this work in the recipe and not destroy the flavor?
Natasha says
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! 🙂
RossC says
I had the same concern and added olive oil. Worked perfectly and the dish is delicious.
Thea M says
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.
Natasha says
Wonderful!
Larissa says
Definitely save and use the oil that the tuna is packed in - it adds a delicious umami note!
Natasha says
You bet!
Jenni S says
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
Natasha says
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!
Stephane Bille-Volkenborn says
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.
Natasha says
You're very welcome!! I'm so glad you enjoyed it. 🙂
Lucy Baker says
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.
Vickie Gauthier says
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!
Natasha says
You're welcome! No need to drain it really if it's packed in oil. A little extra doesn't hurt. 🙂 You're good!
Bernadette says
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 !!
Natasha says
Well that's great to hear, Bernadette!! I'm so happy you were able to adapt it. 🙂