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Quick Easy Tuna Pasta

This Quick Easy Tuna Pasta recipe is a delicious, healthy meal to make when time is short, but you still want to make a nutritious meal for dinner or lunch.
Course Main Course
Cuisine Italian
Keyword dinner, gluten-free, healthy, lunch, seafood
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Calories 295kcal



  • Bring a large pot of lightly salted water to a boil.
  • Add the quinoa fusilli, and cook according to the packet instructions. Drain the pasta.
  • Heat the oil in a pan, and add the onion. Sauté until they are golden brown.
  • Add the garlic, and cook until fragrant.
  • Flake the tuna into the onion mixture, and heat.
  • Add the tomato sauce and cooked quinoa fusilli to the tuna mixture. Stir well for 1 minute or so.
  • Serve with a generous grinding of pepper, basil leaves, and Parmesan cheese.


  • 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!
  • I use quinoa fusilli but you can use a different pasta. 
  • 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.


Serving: 1/4 | Calories: 295kcal | Carbohydrates: 42g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 455mg | Potassium: 311mg | Fiber: 4g | Sugar: 4g