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.
Rachel says
Unfortunately we all found it very dry too. We did use tuna in oil but perhaps flaked tuna instead of solid tuna would have been better.
Natasha says
Try adding some of the hot pasta water to it prior to serving. I sometimes also add cherry tomatoes in while cooking it until they burst.
Mick says
Very dry
Miranda @ Salt & Lavender says
Weird. Did you use oil-packed tuna?
Stefanie says
I made this for dinner tonight, and it was wonderful! I used light tuna in water. We doubled the recipe, added some oregano, a few anchovies and a tablespoon of capers. It was a grown up version of tuna casserole, but simple weeknight "fancy". I'd serve it to guests with a nice crisp salad. Perfect to use pantry items up, so tasty!
Natasha says
So glad it was a hit!! 🙂
Felicia says
We love it !
I fried an onion as well and the garlic and added some capers, deliiicouso!!
Natasha says
Love those additions!
Carolyn says
I added mashed avocado because I needed to use it. It was Great!
Natasha says
That's awesome! Glad you liked it!
Oliver Weiler says
Great recipe! Simple and fast to make, and you almost always have all the ingredients at home.
Natasha says
Thank you so much!
Fabi says
Loved it! Perfect recipe when in a rush!
I used gluten free spaghetti and added a cup of frozen peas at the end.
Natasha says
Thank you!! 🙂 Glad you like it!
Harj says
Love this recipe. As do my kids!
Natasha says
That's fantastic!! 😀 Thank you!
Yaron says
Hi Natasha, can I substitute parley with spearmint? Thanks.
Natasha says
Hi! I think spearmint may overpower the flavors, so I'd use it very sparingly to see if you like it first.
Tracey Robertson says
Nobody liked it all at. Sorry.
Natasha says
Too bad! It's a favorite for thousands of people around the world as well as in my own home. Not sure why that deserves a 1-star review, but ok.
Odalis Rivera says
This was yummy. I just wanted a simple recipe that didn’t require me running to the store for an ingredient and this was super easy and turned out delicious. I did sauté a little onion first and added some extra lemon juice. Thank you for the inspiration,
Natasha says
You're very welcome!
Melody Robin says
Sorry Tracey didn’t like it. She probably made it wrong. Not every recipe needs to be complicated or gourmet. Simple and affordable.
Rebekah Jane Wilson says
You just rescued my evening meal. Due to low funds, we have had to shop sparingly, and I wanted to do something different and very easy due to a late visit we have to make tonight. Thank you so much for making this available on the net.
Sincerely Rebekah.
Natasha says
I'm so happy it worked out!! 😀
Karen says
I cooked all in 1 skillet starting with the spaghetti in a bit of chicken broth, added green beans at the halfway point of the pasta being done. Added the rest of the ingredients at the end along with sliced almonds and French's onions. Thanks for the inspiration:)
Miranda @ Salt & Lavender says
So happy it inspired you, Karen! The fried onion addition sounds delicious.
Sally says
This was so yummy and really hit the spot! Just what I was craving! Easy to make and can easily add in other ingredients. I added olives and thinly sliced celery. I added celery leaves at the end and really liked this unique addition.
Natasha says
I am so glad you liked it, Sally! 😀
Samantha says
We all loved this recipe.
Would Riccotta cheese go well?
Cheryl says
This was surprisingly delicious. I'm not huge fan of tuna, and I didn't think I'd like hot tuna, but I really enjoyed this. Very quick to make, and basic ingredients. Would definitely make this again. Thanks!!
Miranda @ Salt & Lavender says
That's awesome! Glad you liked it, and thanks so much for your review, Cheryl. 🙂
Angelo says
Sounds like a great recipe and definitely will be trying it but I would never think of topping it with grated cheese. Speaking as an Italian born and raised in Sicily cheese and fish don't usually mix. I make an excellent pasta con sarde dish with translates to bucatini pasta with sardines, fennel, pine nuts, and raisins. It's a classic Sicilian dish from my childhood and my mother always topped it with molica which is bread crumbs pan toasted in olive oil. I would think molica would go great over your canned tuna with pasta dish.
Natasha says
That sounds delicious!! You can definitely skip the parmesan. I usually don't add it when I make it. 🙂 Hope you enjoy the recipe!
Rose says
Tried this for lunch , very simple and basic but great tasting ! Thank you.
Natasha says
You're very welcome, Rose!
Steve Sands says
First try and the family enjoyed it, thanks!
Natasha says
You're welcome, Steve!
Marlene dougherty says
Delicious and so easy. I added chopped celery and chopped spring onions and sautéed them lightly before continuing with recipe. Also added a little fish sauce.
Natasha says
Love that twist!
Breaze Humphries says
I made this last week and my 3-year-old loved it so much that he ate it for breakfast the next day!! I'm making it again tonight! Thank you for this recipe. I am always looking for more ways to make tuna!
Natasha says
Fantastic!! 🙂 So glad it was a hit!
Alice Martinez says
Made this today and it was super delicious. thank u for posting !!!!
Miranda @ Salt & Lavender says
You're welcome, Alice!! Thanks for giving it a try! 🙂
JT says
Eating this now! Quick, easy, and delicious! (and leftovers for lunch tomorrow!) Next time I'll try some capers in there. Thanks for the recipe!
Natasha says
Awesome! I'm so glad you liked it! You're welcome. 🙂
Leslie C says
just finished making this and added parmesan romano right as i removed the pasta from the heat! really good and simple recipe, thank you so much
Natasha says
You're very welcome! Glad you like it!
Steve says
I want to try but I have a question first. So your liquid for the sauce is basically the pasta water and the small amount of oil please? And how much oil?
Natasha says
Hi! Quantities are listed in the recipe card. You must've scrolled past the recipe card to leave me a comment, so just scroll back up a little bit and you'll see it. Hope you enjoy the recipe! 🙂
Lorie Stinson says
It was fantastic. Thank you.
Natasha says
🙂
Dave Jones says
Wow this was dreadful. I was deceived by the high rating.
Miranda @ Salt & Lavender says
That's a little harsh, Dave. Hundreds of people disagree. Sounds like something went wrong in your kitchen!
Dwayne M says
This recipe has been a go to staple for me for about 3 years now. When the fridge is empty, I just turn to this every now and then. It's simple, tasty and filling.
Miranda @ Salt & Lavender says
That's fantastic to hear, Dwayne!! Thanks so much!
Kelli Culpepper says
We’ve been making this since last year when I discovered it.
We at least double it. Add capers, olives, and lemon rind, if we have it a splash of white wine.
We also add some pasta water back to it. Delicious!!!
Natasha says
Yay!! I love those additions!
Melissa says
I was thinking of doing the same, adding capers and olives!
Jennifer Wright says
So easy and so much tastier than I expected! Going in the meal rotation for sure!
Natasha says
Fantastic!! 🙂 Thanks for your review!
Natalie says
I made this with my friend once but instead of parmesan, we used feta and cream cheese and it was so tart and delicious.
Ronda says
Made this but times by four with Angel hair pasta , with the celery leaves & a couple shakes of celery salt. Yum , no left overs.
Natasha says
I'm so glad it was a hit! 🙂
Ava says
Delicious and simple! Just wondering if it is safe to microwave the leftovers the next day? Thank you!
Natasha says
Glad you liked it!! I think that should be fine. I'd do it on a fairly low heat in intervals, stirring in between.
Unya says
I made this into a cold salad with roasted sweet potato and pumkin as well as lettuce great after school snack thank you
Natasha says
You're welcome!
Sherry says
Can you explain to me the steps you did to make it into a cold salad because I want to make it that way too....sounds interesting & yummy! Thank you.
Natasha says
You could try this cold tuna pasta salad of mine: https://bit.ly/3wEpokM
T Schrager says
Has anyone tried this cold for lunch? Thanks
Sherry says
I want to make this into a cold salad dish....
Joe says
Simple and tasty recipe. My wife doesn't like canned tuna but really liked this.
I added one cooked onion, sliced black olives and extra lemon juice.
Natasha says
I'm so glad even she enjoyed it! 🙂 Thanks for your review!
John smith says
Nice but needs tweaking to our taste as was a bit bland for us
Nour says
So delicious and simple it's my favorite pasta recipe now i love it thank you for this amazing recipe!!
Natasha says
Awesome!! You're very welcome, Nour! 😀