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).
Will you give this easy canned tuna pasta a go? What’s your favorite clean-out-the-pantry recipe?
Talk to me in the comments below!
Easy Canned Tuna Pasta
Ingredients
- 2 tablespoons olive oil
- 2 large cloves garlic
- 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.
Charlotte says
Simple and delicious pasta recipe. Will definitely give it a go especially when I have those busy days!
K. Fitz says
I made this around a month ago and since then have made it 4 other times. It is so delicious and a great way to use tuna other than a melt. My husband hates tuna and only eats it when I make this!
Natasha says
I am so happy to hear that! š
Shannon Mannikka says
Thank you so much for posting this recipe! So good and so easy! And I love the idea of replacing parsley with celery leaves!
Natasha says
So happy you liked it, Shannon!! š
Kerri Lynn says
I didn’t have parsley or celery leaves so I chopped spinach up. I did add parsley flakes and celery salt. It was really tasty! I topped it with breadcrumbs and parmesan for a little crunch.
Natasha says
Your tweaks sound fantastic… love the breadcrumbs and parm idea!
Faye says
This was delicious. I tweaked it a little because I didn’t have actual garlic or parsley, but I used garlic powder and just didn’t use any parsley and it turned out great! Will definitely make it again.
Natasha says
I’m so glad you liked it, Faye!!
SHA-booty-Quay Jones says
WILL YOU JUST LOOK AT THIS.
Look at it!! OHHHH MER GERD THIS
IS SOME GERD PASTA.
I just love TUNA FISH. And pasta.
AND GERLIC – and MER GERLIC.
This. Is. New. Level.
LOOK AT IT GURRLS. LOOK AT IT.
can you also use canned sardines?
or canned mackerel? Or canned SALMON?
OR CANNED HAPPINESS AND A WHOLE LOTTA WOOT WOOT – CAUSE THIS IS GOOD. CAN ME UP SOME OF THAT
GOOD FISH.
Natasha says
Sure, you can definitely try with other canned fish. Glad you liked it! š
Kaitlyn says
So easy and delicious! This will become a weeknight staple for me since I always have these ingredients on hand. The only substation I made was using parsley flakes instead of fresh parsley and it was delicious. Thank you!
Natasha says
I’m so happy you liked it, Kaitlyn! š
Myles Frosst says
I have to thank you for this recipe and for others on this site. I am a recently divorced man after 38 years of living with a wonderful chef and thus have lost some of my culinary skills over time. Your recipes are easy to follow, the results deliciously yummy, and thus a godsend. Bravo!
Natasha says
Iām so glad you enjoyed this recipe and others, Myles. Your sweet comment means a lot. It makes doing this all worthwhile. š
Margaret Mazzaferro says
I like this dish and make it occasionally. I usually add tablespoon of chopped capers. This dish is also a favorite in spring, using new baby potatoes instead of pasta. Delish.
Natasha says
Ooh capers sound like a great addition… and the baby potatoes! I’ll have to try that.
MaxJFord says
OMG that is very tasty i love it thank u man
Kay says
It was too simple. And didn’t have a ton of flavor.
Natasha says
Yes, it’s meant to be a super simple recipe… a “clean out the pantry” or a “I don’t feel like putting much effort in because it’s been a long day” type thing. Did you salt it properly? Add some red pepper flakes if you want it spicy. Not exactly sure what you were hoping for. Similar recipes are quite popular in Europe. Oh well – guess I can’t please everyone. š
Jenny A says
I’ve been enjoying a similar recipe for years. You can also add red pepper seed to the hot oil. Or top it off with artichoke pesto. Yum! Eating it right now.
Natasha says
I love those ideas! So glad you like the recipe, Jenny!