This Tuna Pasta Recipe is one of my go-to dinners when life gets busy and trust me, I’ve made it dozens of times on weeknights when I want something satisfying that comes together in under 20 minutes. The flaky tuna, garlic, olive oil, and bright lemon make this simple pasta taste so much better than you’d expect from a pantry meal. It’s light but filling, comforting without heaviness, and always hits the spot.
Olivia’s Personal Note
I first started making this recipe during a season when my husband was traveling a lot for work, and I honestly didn’t feel like cooking just for myself. If I’m being really honest, I find it a little boring to cook when I’m the only one at the table. On those nights, dinner was sometimes a bowl of oatmeal (yes… for dinner 🙈), or a frozen meal I swore I’d only buy “for emergencies.”
One night, I decided to make this tuna pasta instead because it felt just as easy as my oatmeal fallback, but a lot more like actual food. I even doubled the recipe so I’d have leftovers for lunch the next day — future me was very grateful.
And wow, did this one surprise me. This recipe is almost as easy as making a bowl of oatmeal, comes together in about 20 minutes or less, and tastes way better than it has any right to with such simple ingredients. The real magic is good-quality tuna, a nice olive oil, and that little squeeze of lemon at the end it makes everything pop.
Serve it with some delicious garlic bread to soak up the sauce and, of course, a simple green salad. An arugula salad is my favorite here.
Key Ingredients (What I’ve Tested)
Canned tuna — I’ve made this with tuna in water and tuna in olive oil, and the one in olive oil gives the best flavor and a richer finish. If you’re using tuna in water, just add an extra drizzle of olive oil at the end so the pasta doesn’t feel dry.
Pasta — I’ve tested this with spaghetti, penne, and rotini, and my favorite is Spaghetti because it’s a little “lighter.” But a short pasta (penne/rotini) works too because it grabs onto the tuna and little bits of garlic really well.
Olive oil — This is one of those recipes where olive oil isn’t just “for cooking.” I’ve tried using less, and it honestly tastes flat. A good extra-virgin olive oil makes the whole dish taste more restaurant-y, even though it’s pantry food.
Garlic — Fresh garlic is non-negotiable for me here. I’ve tested garlic powder in a pinch and it’s fine… but fresh garlic gives that real flavor that makes this taste like you actually tried.
Lemon — I’ve made this both with and without lemon, and that little squeeze at the end is what makes everything pop. I also love adding a bit of lemon zest when I have it — it makes the dish taste brighter without adding “sauce.”
Parmesan — I’ve tried a few cheeses, but freshly grated Parmesan is the best match with tuna (salty + savory). If you want it extra bold, a little Pecorino is delicious too.
How To Make Tuna Pasta
1. First things first: the pasta is cooked, drained, and hanging out in the pot. Simple and comforting already.
2. Now we’re gently heating olive oil with garlic in the pan. Tip: Keep the heat low. We want the garlic soft and fragrant, not browned.
3. In goes the tuna, broken up gently and stirred into the garlicky oil. It soaks up all that flavor and turns nice and tender.
Tip: Don’t over-stir. keeping some bigger chunks makes the pasta more satisfying.
4. Now add the pasta straight into the pan and give everything a good toss. You’ll see it all come together into that simple, cozy pasta we love.
Recipe Tips
Use good-quality tuna (it really matters):
I’ve made this with different brands over the years, and a good-quality tuna makes a noticeable difference. If you can, choose tuna packed in olive oil for more flavor. If you’re using tuna in water, I recommend adding an extra drizzle of olive oil at the end so the pasta doesn’t taste dry.
Don’t skip the pasta water:
I always reserve a little pasta water before draining. Even a small splash helps loosen everything up and makes the sauce cling to the pasta instead of sitting at the bottom of the bowl.
Finish with lemon, not before:
I’ve tried adding lemon earlier in the cooking process, but it’s best right at the end. That fresh squeeze brightens the whole dish without overpowering the tuna and keeps the flavors clean and balanced.
If you’re a tuna fan like myself, you should also try my Super Easy Avocado Cucumber Tuna Salad, Tuna Salad Meal Prep Bowls, Tuna Cucumber Cups Recipe, and Avocado Cucumber Tuna Salad!
Tuna Pasta Recipe
Ingredients
- 7 oz spaghetti or another thin long pasta
- 1 tablespoon cooking salt for the pasta water
- 10 oz canned tuna in oil drained — about 3 cans (95g/3.5 oz each)
- 3 tablespoons olive oil
- 3 garlic cloves finely minced
- 4 anchovy fillets minced
- ½ teaspoon chili flakes
- 1 tablespoon parsley finely chopped
- 1 teaspoon lemon zest
- 1 tablespoons lemon juice
- Salt and black pepper to taste
Instructions
- Bring a large pot of water to a boil. Add 1 tablespoon of salt, then cook the spaghetti according to the package directions until al dente. Reserve ½ cup of the pasta cooking water, then drain and set aside.
- While the pasta cooks, heat 3 tablespoons of olive oil in a large skillet over medium heat.
- Add the minced garlic, anchovy fillets, and chili flakes (if using). Sauté for 1–2 minutes, stirring, until fragrant and the anchovies melt into the oil.
- Add the drained tuna to the skillet and break it up gently with a spatula. Stir in the lemon zest, lemon juice, and chopped parsley. Season with salt and pepper to taste. Cook for another 1–2 minutes, just to warm everything through.
- Add the cooked pasta directly to the skillet with the tuna mixture. Toss well to coat, adding a splash of the reserved pasta water if needed to loosen the sauce.
- Serve warm, topped with extra parsley, lemon zest, or a drizzle of olive oil if desired.
Notes
- Feel free to use fresh tuna if you have leftover cooked tuna in the fridge.
- You can use tuna packed in oil or water. It’s up to you!
- To store: Store the leftover tuna pasta in an airtight container in the fridge for up to 4 days.
- To reheat: You can easily reheat everything in the microwave or enjoy it chilled.
- To freeze: Once cooled completely, transfer the dish to an airtight freezer-safe container and freeze for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
Follow @primaverakitchen on Instagram, snap a photo, and tag it #primaverakitchen. We’d love to see your recreation.
I am the worst at cooking for 1. If Shawn is out of town, I usually just get chipotle. I’m so bad! This pasta looks delicious! I’ve still got to try quinoa pasta.
I’ve never had quinoa pasta! Now I’m curious to know how it tastes! 🙂
This tuna pasta looks amazing, Olivia! I love tuna pastas and casseroles, yet never think to make them! I’m loving how easy this is!
I’m not a fan cooking for just myself either. This tuna pasta looks delicious! Love how easy this is to whip up!
This pasta is beyond gorgeous, Olivia! I love LOVE the sound of quinoa pasta! I’ve so gotta try that. 🙂 Gorgeous photos too, girl!
Wow!! What beautiful pictures! This is great! Looks delicious and healthy! YUM! 🙂 Thanks for sharing!!
This would make such an easy and delicious lunch! I really need to try some quinoa pasta!
I love this. I actually made a similar pasta recipe two days ago and forget to add tuna. We love tuna in our pasta recipes, especially in Spain 🙂
This looks delicious! I love quinoa pasta 🙂
I just recently started cooking with fish and I am loving it!! I will be trying this recipe soon – Looks so yummy!!
Looks so tasty and healthy! I love easy meals like this.
I’m not a big fan of tuna. Actually, I didn’t like tuna…until now. This recipe is amazingly delicious !!! Even my 5 & 3 year old loved it!!! The reason I picked this recipe it’s because it required ingredients, like you mentioned, that I already had. I’m glad I did. I’m gonna make it again today since my kids are asking for leftovers. What left overs .
I am so glad you and your family enjoyed this recipe. Thanks a lot for your comment and for stopping by 😉
This is an amazing recipe. We loved it so much. Thanks.
can you use regular tomato sause not homemade?
Yes for sure!
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I’m. excited to try the tuna pasta . .
I found your recipe as I wanted a one-pan tuna and pasta – so simply adapted by frying onion and garlic then added the pasta (spirals) with 4 cups of hot water, simmered 10 minutes then added in the tuna, sauce etc. Was enjoyed by the family and only one fry pan to clean up.
I know this recipe is great for clean up! Happy you and your family enjoyed it 😉