Tuna Pasta is a great 15 minute meal that comes together so easily. Lots of bold flavors, but you only use a handful of pantry staples for an amazing result. Serve and know this a quick pasta that the whole family will enjoy and that you can easily make at home.
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Reasons to love this Tuna Pasta
Cheap: I use only a handful of pantry staples, but the result will be impressive and seriously so delicious. Of course the star ingredient here which makes all so well rounded is canned tuna (I use plant based) which is widely available.
Meal prep: you can easily double everything and it will make a lot and is ready at a fraction of time. Such a keeper if you want a fast dinner that can feed a lot of people.
Flexible: you can use any pasta that you like.
What you need for this Tuna Pasta recipe
Pasta: I use spaghetti, but as I mentioned any pasta will do the trick : Penne, bow tie, rotini, linguine or rigatoni.
Canned tuna: I use plant based which adds a great texture and flavor.
Olive oil: this will give an amazing savory flavor and it makes the other ingredients really shine.
Lemon juice and zest: these are here for bold and fresh flavors. Both add a great tang to our pasta. Who doesn’t love lemony flavors?
Olives add another layer of saltiness and of course taste great as always. Funny thing as a kid I didn’t really care about any olives.
Capers are an ingredient that complements the others in an amazing way.
Seasonings: I add fresh garlic, smoked paprika and crushed pepper. All of them adding tons of flavors which will make the result so good and unmistakably delicious.
Finally, I chop up some fresh parsley and sprinkle it over the finished pasta. It looks and tastes great of course, friends.
How to make Tuna Pasta
Start with heating up a pot with salted water and bring to cook. Cook your pasta according to the package directions. You can leave them al dente or cook them longer for a softer result. Leftover pasta will work as well and you can entirely skip this step and go ahead.
In a pan, heat up olive oil. Add in tuna, garlic and cook for 2 minutes.
Next follow up and put in lemon juice, zest, crushed pepper, smoked paprika, olives, capers and a pinch of pepper. Cook 4 minutes, then mix in cooked pasta.
Serve on plates or bowls. Make it pretty and sprinkle some parsley on top.
Leftovers Tuna Pasta
You can keep leftovers in the fridge for around 4 days. Store them in an airtight container with a lid of top.
Can I freeze Tuna Pasta?
Yes, sure. Just let first cool completely. Do keep in mind to cook your pasta al dente, because it makes a better texture for freezing. Don’t cook pasta too soft if freezing, because this will affect the final result and get mushy. Freezing will best for around 3 moths.
Tips and tricks
Not a fan of capers: leave them out, add more olives if you want to.
Like it more spicy: I find the amount of crushed pepper great, but it is not spicy in any means. Feel free to use more.
More into creamy things? Skip the olive oil and add non dairy cream or coconut milk.
Other recipes to try
- 8 oz pasta
- 1/4 cup olive oil
- 2 Tbs capers
- 3/4 cup olives
- 9 oz plant based tuna
- 3 cloves garlic, sliced
- 1/2 tsp crushed pepper
- 1 tsp smoked paprika
- 1 lemon juiced
- 1 lemon zest
- 1/4 cup parsley, chopped
- salt, pepper to taste
- Cook your pasta according to the package directions. Leftover pasta will work and you can skip this step and go ahead.
- Add olive oil to the pan. Heat it, and put in garlic. After 2 minutes, mix in sliced tuna.
- Next follow up and give in lemon juice, zest, crushed pepper, smoked paprika, olives, capers and a pinch of pepper. Cook for 4 minutes.
- Mix with cooked pasta, then serve on plates or in bowls and sprinkle some parsley on top.
- Keep leftovers in the fridge for 4 days. Store them in airtight container with a lid of top.
- To freeze, cool completely. Keep in mind to cook your pasta al dente, because it makes a better texture for freezing.
- Not into capers? Simply leave them out and add more olives.
- Feel free to use more or less crushed pepper.
- Want a creamy sauce? Add coconut milk or non dairy heavy cream instead of olive oil.
Nutrition Information:Yield: 4 Serving Size: 1 cup
Amount Per Serving: Calories: 334Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 471mgCarbohydrates: 22gFiber: 3gSugar: 1gProtein: 23g