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Easy Canned Tuna Pasta (Ready in 15 Minutes!)

Published / Updated / 318 Comments

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This canned tuna pasta recipe is quick, healthy, and comforting. The perfect recipe when you don't have a lot in your pantry!

healthy 15 minute canned tuna pasta in a white bowl

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.

healthy 15 minute garlic tuna pasta in a bowl with spaghetti twirled on a fork

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.

easy canned tuna pasta in a white bowl

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!

This healthy 15 minute canned tuna pasta is a great time-saver when you're short on time and ingredients!
4.88 from 102 votes
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Easy Canned Tuna Pasta

Course Main Course
Cuisine Italian
Keyword canned tuna pasta, tuna garlic pasta
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 400 kcal
Author Natasha Bull

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

  1. 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.

  2. 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.

  3. Stir in the tuna, lemon juice, and parsley. Let it heat through. 

  4. 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.

Recipe 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.
Nutrition Facts
Easy Canned Tuna Pasta
Amount Per Serving
Calories 400 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Cholesterol 26mg9%
Sodium 180mg8%
Potassium 253mg7%
Carbohydrates 44g15%
Fiber 2g8%
Sugar 2g2%
Protein 21g42%
Vitamin A 83IU2%
Vitamin C 3mg4%
Calcium 29mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Reader Interactions

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  2. Colleen says

    5 stars
    What a cheap, easy, delicious meal! Used dried parsley, fresh parm, lots of red pepper flakes and it was amazing! Will be a go-to.

    Reply

  3. Nycole says

    Delicious! I added a little Vidalia onion capers and crushed red pepper I also used veggie spaghetti. Will for sure make again! Ooooh and I used the center ribs and leaves of celery 🙂

    Reply

  4. Emma says

    This one of my favorite 'clear-out-the-cupboards' recipes. I always forget how good it is, too — sometimes I find myself eyeing up a forgotten tin of tuna with a little reluctance, but this delivers every time. I also love how versatile it is: this evening I swapped the olive oil for butter and the parsley for dill (all that was in the house) and it worked just as well. Thanks for opening to my eyes to the world of tuna + pasta!

    Reply

  6. Tom says

    5 stars
    Love this!! So simple but so delicious. We like to add mushrooms, spinach or peas to this recipe. A great dinner! Be sure and use good quality tuna. It makes a big difference

    Reply

  7. Yassien Kareem says

    2 stars
    I like different kinds of pasta,but this one was unique and I love trying anything new, especially with seafood

    But I see the recipe wasn't that good
    I gave it 4/10....you can give it a try

    Reply

  8. Marissa says

    5 stars
    I made this tonight when I was pressed for time...In my rush I dumped all the pot water from the noddles unfortunately and therefore mine is sticking together a bit...the taste was not affected at all however and I think this recipe is a keeper. It's light yet yummy and comforting..thanks for sharing!

    Reply

  9. José A says

    5 stars
    I love love love this recipe. I made it as written the first time. The second time I added fresh spinach and capers. Next time I will try with peas an maybe some artichokes. Yumers!

    Reply

  11. Elizabeth King says

    Never knew I could have tuna and pasta hot - always used to make a salad - however tried your recipe Natasha and I am absolutely hooked on it!!! Thank You! Having it again tonight for supper and tomorrow for lunch (I stay alone in a Home for the Aged). It's absolutely delicious!!! (with or without parsley)

    Reply

    • Natasha says

      I'm so happy to hear that!! 🙂 Yes, it's definitely one of my favorites. It's really amazing what a humble can of tuna can transform into!

      Reply

  13. Barbara LaCroix says

    I just LOVE your recipes! And I'd like to be able to call them up when I want to. You are so fabulous!

    Reply

    • Natasha says

      Hmm if I recall, a reader did that and liked it. I don't think it would be bad at all, but I always eat it hot.

      Reply

    • Natasha says

      I wonder if it’s just not the best quality tuna? I make mine with oil packed tuna and it works well. Maybe try that? I’m sure you didn’t do anything wrong. ♥️

      Reply

  18. Elizabeth King says

    What an absolutely delightful meal!
    Tuna and pasta was literally all that was left in my cupboard and had no idea how to make a meal of the two. Plenty of parsley in the garden, used Avocado oil because I did not have olive oil, dried crushed garlic because I did not have fresh - but the end result was DELICIOUS!!!
    As I live alone it was too much for one meal so intend enjoying the balance for supper tonight topped with a grated apple and mayonnaise!
    A big THANK YOU Natasha for the inspiration!
    Will definitely consult your site again.

    Reply

  20. Kerstin Tieng says

    5 stars
    I have problems with my skin, so i need to cut down on my intake of chicken, and eat more fish specially, sardines, albacore tuna, herring and salmon. I cannot find fresh albacore tuna in our grocery store, but there is the canned type

    Reply

  23. Emily says

    5 stars
    Amazing! Made for the BF who hates tuna Fish and he couldn’t get enough of it. Excellent recipe. Thank you for sharing this with the world.

    Reply

  25. Jenna Smith says

    How long does this pasta last in the fridge for? Can it be reheated? Or re-served cold on another day ? 🙂

    Reply

    • Natasha says

      Hi! Sure, you can definitely re-heat or serve it cold. It really depends how comfortable you are re: leftovers. I'm the type of person that usually won't touch leftovers older than 3-4 days, but by mom goes a lot longer haha. Up to you, really. It'll definitely be fine for a few days.

      Reply

  27. Bree says

    5 stars
    I added oven roasted cherry tomatoes for a bit of sweetness.I absolutely love this recipe, gave my husband a bite of this and he vigorously nodded his head so I guess this means we'll be having this soon!!!

    Reply

    • Natasha says

      Love the oven roasted tomatoes idea!! I often add little tomatoes too. I'm so glad you both like the recipe! 🙂

      Reply

  28. Angela says

    I love it~ I did add some heat and a few stewed Tomatoes and fresh herbs from my garden. Extra lemon....Yummy

    Reply

  29. Anita says

    5 stars
    Wasn't in the mood for my usual tuna mayo pasta. This was a Godsend! I've made it twice in as many weeks. Thanks

    Reply

  30. Joe Townsend says

    5 stars
    I tried this for my wife and I a few times. I added a small amount of Parmesan cheese. We love this recipe! Thanks for sharing!

    Reply

  32. Tony Mowatt says

    5 stars
    This was so good!! I added some sriracha to give it a little spice! And I added some celery and it came out so delicious! Thank you for providing such a wonderful recipe!

    Reply

  33. Anonymous says

    5 stars
    Very nice indeed, although I have made one or two additions to this recipe; one can if mushroom soup adds even more flavor. I recommend either linguine or spaghetti with this.

    Reply

  34. Sasha says

    5 stars
    Quick and easy and SO delish ! Thanks so much for sharing this recipe 🙂 It made def made me happy :)) The only difference is that I did the whole thing in just one pot and added chili flakes for bit of extra spice!

    Reply

  35. Cliff says

    5 stars
    Hi I just made this as I need to do a celiac test so need to make sure I have taken in some gluten...but wow! The only difference I made was adding chilli flakes as I like heat in most thing I eat but thank you it was marvellous! Cant wait to try it again if my test is negative!

    Reply

  36. Lynn says

    This recipe is an absolute blessing. Living in a hostel with limited ingredients has its perks. So easy to make and it tastes so good! Thankyouuu

    Reply

  37. Evelyn Q. Tan says

    Hi! I was looking for a simple menu I will prepare for breakfast tomorrow & I wanted pasta for a change. I saw this post from you. I copied the ingredients as well as the instructions so I would be ready tomorrow. Thank you for sharing this. I am sure my husband will live it since he loves pasta so much.

    Reply

  38. Candace Chatman says

    5 stars
    So simple and good. I made this tonight when i realized that i didn't have any other protein except tuna. I mixed in the sautéed vegetables I made and it's perfect.

    Reply

  39. Victoria says

    5 stars
    I love that this dish manages to be both delicious and simple/forgiving at the same time. The possibilities are truly endless. I've made it exactly as is, but have also tried throwing in red pepper flakes, capers, cherry tomatoes, asparagus, zucchini, sometimes a pat of butter (if I am feeling especially indulgent). Everything works. This is the perfect way to use up all those odds and ends hanging out in your fridge. The only problem is resisting the urge to eat the entire portion after you make it. 🙂

    P.S. I am a huge fan of your other recipes as well. Thank you so much for your time, effort, and generosity. <3

    Reply

    • Natasha says

      Aww thanks for your sweet comment, Victoria!! I'm so glad you like this recipe (and others)! 🙂 XO

      Reply

  40. Rhett says

    5 stars
    This was sooooo delish! I added red pepper flakes, green onion, diced baby tomatoes, olives, and used gluten free pasta! Yummmmm!!

    Reply