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.
Servings 4 people
Calories 295kcal
Ingredients
- 2 cups quinoa fusilli
- salt and ground black pepper
- 2 tablespoons extra virgin olive oil
- ½ cup red onion chopped
- 2 cloves garlic finely chopped
- 3½ ounces canned tuna drained
- 1 cup homemade tomato sauce or tomato sauce of your choice
- 1 tablespoon basil leaves chopped, for garnishing
- ¼ cup Parmesan cheese shredded
Instructions
- 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.
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!
- 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.
Nutrition
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