This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
My Tuna Pasta Is So Good!
This canned tuna pasta is one of those meals that comes together with almost no effort, which is great for me after a busy day of meetings. I developed it one day when I barely had anything in my fridge and 7 pm was hovering near on the clock.
Once the pasta water is boiling, the whole thing is done in 10 minutes—which is exactly what I needed. It’s made with simple ingredients I almost always have on hand: pasta, canned tuna, and jarred capers. I had a similar dish at a restaurant once with white fish and a lemony sauce, so this is my low-maintenance, budget-friendly take on that.
Ingredient Notes
- Spaghetti: I always have spaghetti in my pantry, but you can use any pasta you’d like here.
- Olive oil: I like the flavor of olive oil, but other vegetable oils work, too.
- Garlic: Since this is such a simple dish, fresh minced garlic is a must, imo!
- Canned tuna in water: Use any brand you like and pay attention to the ounces on the can because some are 4 ounces and others are 5 ounces. You can use up to three 4-ounce cans. If all you have is canned tuna in oil, you’ll still want to drain as much oil as you can and maybe cut back to 1 can of tuna so the oil doesn’t take over. Canned chicken or salmon can be used in place of tuna, but the flavors will be a bit different.
- Lemon juice and zest: I add both lemon juice and lemon zest because the combination gives the tuna pasta sauce the strongest citrus flavor.
- Salt and pepper: Use as much or as little as you like, start with a pinch and taste along the way.
- Capers: This is one of those pantry staples that I always like to have on hand because capers have a really fun briny flavor and bring a lot of oomph in a cute little sphere. If you’re out of capers try ¼ cup of chopped sun-dried tomatoes or kalamata olives. Both are briny and tangy and add great flavor to the tuna pasta.
- Fresh Parsley: Look for bright green parsley that doesn’t have any yellow or wilting leaves.
- Grated Parmesan: I usually recommend grating fresh Parmesan, but if you’re short on time, the pre-grated kind works, too.
Popular Additions
- More veggies: Toss in 1 cup of cherry tomatoes (halved) or a handful of baby spinach when you add the tuna for extra color and freshness.
- A little heat: If you like spice, stir in ½ teaspoon of red pepper flakes with the garlic or drizzle with chili oil before serving.
- Creamier sauce: Stir in ¼ cup of heavy cream or ricotta at the end for a richer sauce.
- Protein boost: Add ½ cup of white beans (like cannellini or Great Northern) when tossing everything together for extra protein and creaminess.
How to Make Tuna Pasta
My Best Canned Tuna Pasta Tips
- Be careful not to burn the garlic. Check out my post on how to cut garlic for tips on the easiest way to mince the cloves. Because of how finely minced it will be, keep an eye on the garlic to make sure it doesn’t burn. You just want it to be fragrant before adding the tuna in.
- Have all the ingredients prepped next to the stovetop. The recipe moves pretty fast and you want to make sure that you’re not burning the garlic or overcooking the tuna. So make sure the pasta is ready along with all the ingredients before heating the oil.
- Cook the pasta al dente. Since you’ll be adding the pasta to the tuna and mixing it all together under low heat, it’s best not to fully cook it. It will get slightly softer as it warms up again with the other ingredients.
Serving Ideas
- Air Fryer Broccoli
- Roasted Green Beans
- Garlic Cheese Bread
- Mediterranean Chopped Salad
- Chickpea Salad
Recipe Help & FAQs
Before storing, allow your tuna pasta to cool to room temperature, then transfer it to an airtight container. Tuna pasta will last about 3 to 4 days in the fridge when stored properly in an airtight container.
To reheat the tuna pasta, gently warm it on the stovetop over low to medium heat, stirring occasionally to ensure even heating. Add a small amount of water or olive oil to the pasta if it seems a bit dry.
If it’s looking a little dry, try adding a splash of the reserved pasta water or a drizzle of olive oil to loosen it up. A squeeze of lemon juice can also help refresh the flavors.
If the tuna flavor is a little too strong, adding extra lemon juice, fresh herbs, or a pinch of red pepper flakes can help cut through it. Using oil-packed tuna instead of water-packed can also mellow the taste.
More Pasta Recipes:
- Cauliflower Mac and Cheese
- Vegetarian Stuffed Shells
- No Boil Baked Spaghetti
- Pesto Spaghetti
- Scallops and Pasta
- Arrabiata Pasta with Shrimp
If you try this Tuna Pasta recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
This tuna pasta recipe was originally published on March 4, 2020 and has recently been updated with new photography and step-by-step images to better help make the recipe.
Tuna Pasta Recipe
Video
Ingredients
- 8 ounces spaghetti or other pasta
- 2 tablespoons olive oil
- 3 garlic cloves minced
- 2 (5-ounce) cans tuna drained
- 1 lemon zest and juice
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup capers drained
- 2 tablespoons fresh parsley plus for serving
- 2 tablespoons grated Parmesan cheese for serving
Instructions
- In a large pot of boiling salted water, cook the pasta al dente according to package instructions. Reserve ½ cup of the cooking water, drain and return back to the pot to keep warm.
- Heat olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Stir in the tuna, lemon zest, lemon juice, salt and pepper and toss to combine.
- Add the cooked pasta, capers, and ½ cup of the reserved pasta water, and toss to fully coat and heat through for 1-2 minutes.
- Turn off the heat and stir in the parsley and grated parmesan cheese. Serve immediately and garnish with more parsley and parmesan cheese, if desired.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Yumna, this recipe sounds great, I wonder if you could arrange for your followers to be able to print the recipe more easily than having to print all 19 pages? If I could go to the recipe that has the print function I would really appreciate that. Thanks.
Hi Diane, I actually already have a print function! You can scroll down to the recipe card and click the printer icon (on the photo) to get the printable version of any of my recipe (in this case, it will bring you to this link: https://feelgoodfoodie.net/wprm_print/garlic-lemon-tuna-pasta). Hope that helps!
This lemon tuna pasta sounds magnificent. I’ll try this one next without delay, thanks for recipe. Do you think salmon would be good substitute for tuna until I can order tuna? Thanks
Yes, absolutely!! Hope you enjoy!
Hi, I just made this and I used Natural Catch tuna in olive oil. You can order online which I highly recommend, best tuna ever. It really elevated this dish. Such an easy, quick, foolproof recipe. Will be adding to my rotation, thanks for including how to reheat.
Yay, so happy you liked it! And thanks for the tip on Natural Catch tuna, I’ll have to try it out some time!
This was so yummy. I made it for myself last week when my husband was out of town. Tomorrow I’m making it for the two of us. It was really delicious. Thanks.
Aww, so happy you can enjoy it together! Thanks, Irene!
Yes, absolutely!! Enjoy!
Your calorie count is WAY off. Just the 8 oz of spaghetti has at least 300 calories. Two tablespoons olive oil is another 240 calories, plus the oil in the tuna.
Hi Lauren! The nutrition facts are for 1 serving; this recipe makes 4 servings.
So easy, quick, and delicious! Will be a go-to for fast dinner.
Yay, I love to hear that! So happy you found it easy and delicious, thank you!!
Always flop-proof and delicious
Thanks so much, Linda!
Was so so so good will make again and again. 5 starts.
Yay, thank you!
Wondering if you could substitute frozen peas instead of capers??
Sure! It won’t have the same umami kick, but if you don’t like that flavor, feel free to swap in for peas. I would just cook them first before adding them to the pasta.
This recipe looks so simple and yummy, looking forward to trying it! Quick question- would it be okay to use canned tuna in water? If so, would you recommend increasing amount of olive oil used? Thanks!
I have not made this recipe with canned tuna in water, but I think you could! I don’t see why it wouldn’t work. As far as the olive oil, you may need to add 1 to 2 tablespoons extra if the pasta is feels on the dry side. I would taste as you go and gauge that while cooking. You’ll have to let me know how it turns out when you try it!
This was delicious and you wouldn’t even expect it.
I used to do a weekly / delivered meal plan and a recipe like this was included.
Pro tip, add a few dashes of Tapatio and it really kicks it up a notch!
Love that idea, thanks for sharing Hank!
Wife and I loved it. Served with baguette and crushed galic+olive oil to dip bread. Nice Portugese vino verde to accompany. Used linguini as pasta+ spinach. Thanks.
Yum! So happy to hear that you guys enjoyed it!
I just tried it for lunch, yes it easy to make, tastes great, making this a great base using anything with the sauce & pasta. I used vermicelli rice pasta, heat the water up & let sit with element off. Sautee in olive oil & butter the garlic & onions
Oo love that idea, thanks for sharing, Don!
It’s really delicious😍,thank you Yumna🙏
You’re so welcome! Thank you for making it!
This was SOOOO good, easy, and filling! Omg. Literally had to stop myself from eating out the pot. 🤣🤣🤣🤣 I tossed in some sun dried tomatoes along w/ the tuna and other base ingredients. 10/10, chefs kiss, will make again. Lol.
Aw, thank you so much!!! Love sundried tomatoes. That sounds amazing!
Excellent! Added spinach and sliced mushrooms. Definitely keeping this recipe! Easy and fast. Make sure to have everything ready to go in… it only takes a few minutes once you’ve started the garlic!
Yum! That sounds great!
Super good, super easy! I doubled the garlic, free poured the capers, was liberal with parmesan, and cream, and also added a couple of chopped anchovies just for the added umami. It was gobbled up by my whole fam. It’s a keeper for a fast dinner out of the pantry.
Oh yum! That all sounds amazing – thank you so much for sharing!
Could this recipe work with fresh Tuna? I have fresh Tuna caught off a boat that needs to be cooked.
Absolutely! Just cook the tuna using your preferred method. I’d season it with lemon juice and zest, salt, and pepper to taste and then add it to the pasta.
This was sooooo good! Super easy & quick recipe & my kiddos LOVED it!!
Thank you so much! I’m glad the kids enjoyed it as well!
Yum !
I made it for lunch today . Yum !
Thank you very much for the recipe
I will be making it again !
Thank you! Glad you enjoyed!!
I made this tonight for one, using a can of tuna and bow tie pasta(farfalle). No capers so I used some frozen peas and some kalamata olives instead. I added the oil from the can of tuna and a splash of chicken broth as well as the starchy pasta water. It made plenty of sauce. I topped it with toasted panko to which I added some lemon zest. Really good, light pasta meal.
I’m so glad you made it work with those substitutions! Yum!!
Absolutely blown away by this simple and delicious recipe, which I just whipped up for a fresh, light weekend lunch. I used diced albacore tuna and orzo pasta and whacked in a courgette/zucchini. I was so impressed that I’ve saved the link to the recipe and will definitely be adding it into my meal rotation. really looking forward to experimenting with the wine and cream suggestions too.
Thank you so much! Sounds perfect. Glad to hear that!
This was so easy and delicious! I had all the ingredients already… A cinch to pull together after my workday
Thank you so much! That’s perfect.
The moment I added the tuna the entire dish began exploding. Also, what is the sauce supposed to be made of with only a tsp of lemon juice and olive oil as liquid (the detritus of liquified tuna exploding all over me)? It didn’t turn out bad, but other commenters suggested adding white wine to make an actual sauce so there’s hope that I may try to make this again.
The pasta water mixed with the olive oil and lemon juice creates a fresh sauce for the recipe. But you can easily make it more creamy if you’d like!
My husband and I both loved this. It is a great easy meal and takes as many changes as you feel like. I added one large diced heirloom tomato and a couple handfuls of fresh spinach near the end of cooking time. I did use the lemon but also used white wine to add liquid to the sauce at the end instead of pasta water. I used sfoglini pasta instead of spaghetti and I think most pastas would work. Also skipped the parmesan because i don’t love fish and dairy together. But I could see how someone would like that taste with this dish! It was very good. Thank you for sharing recipe!
Yay! That all sounds delicious. You’re so welcome!
Absolutely delicous
Thank you!
I tried this for the first time for my husband he loved it. Will make it again.
Simple and easy. Thanks for sharing.
Yay! You’re so welcome!
I tried this for the.firat time for my husband he loved it. Will make it again.
Simple and easy. Thanks for sharing.
That makes me so happy to hear! You’re welcome!
Good meal for a quick pantry dinner. I added artichoke hearts because I had them. I also used lentil pasta to up the protein since my husband eats a ton of protein daily. My tuna was in water so I had to drain it and up the olive oil a bit. Husband said he really liked it, but he says that everytime I cook (which is nearly everyday) so I’m not sure I can trust him.
That sounds good! Hope he genuinely enjoyed it too!
I don’t know how, with so little ingredients, but it was so TASTY and good. Thank you
Yay! That’s the beauty of this recipe!
I just made this dish for my sister and I and it was absolutely amazing!! I already had all the ingredients in my pantry it’s so easy and turned out delicious, I will definitely be making this again. Thank you so much for posting this recipe!
So happy you enjoyed it! I love how easy it comes together 🙂
Excellent pantry dish that can be whipped up without going to the store. Adding the parmesan made it a little creamier without needing to add cream. For kicks, I grabbed some oven mitts and tried the basically tip of putting a heatproof bowl of the tuna “sauce” over the boiling pasta water and it worked pretty beautifully.
So glad you enjoyed it! And that’s a great tip!
I made this tonight. But instead of canned tuna I had some tuna steaks in the freezer. Sliced them very thin(1/4″) AND TOSSED IN AFTER I TURNED OFF THE HEAT ON THE PAN. Cooked them perfectly. And the recipie is Devine!
Oh wow, that’s next level right there! Love that you used tuna steaks!! Thank you!
This is yummy and I love your recipes. I grew up in the north of Italy and this recipe is actually very close to the Italian way of making it (you normally use white wine instead of lemon and add a bit of anchovies for a stronger taste). Have you tried it without parmesan? Cheese and fish don’t really mix well in my experience.
That’s great to hear! I need to try it without parmesan as you recommended. I just love cheese with pasta lol
Didn’t taste good at all. Never again
Aww I’m sorry to hear that? What was it you didn’t like about it?
made it last night. not yummy at all. none of us 4 liked it!!
Aww I’m sorry to hear that. Was it just kinda bland or too garlicky or not enough flavor?
Love it taste just like my nonnas
Awww, happy to hear that!
Made it tonight. Turned out very good. We both really liked it. It was quick as it was described in the recipe. I would recommend this recipe.
SO happy you liked it. Thank you so much!
Yum! Quick and easy with pantry staples. A new kids’ favorite.
Yay! So glad to hear it!!
Amazing! Such a super easy recipe and so full of flavour! I look forward to making it again. Thanks for the recipe ?
So glad to hear it. Thank you!!
It was AMAZING!! I swapped dill for flat leaf parsley and it was to die for. It was beautiful as well. Thank you so much.
Yay! I’m so glad you enjoyed it! Thank you!!
Yes! So glad to hear that. Thank you!
I made this pasta today for my son’s lunch & our Iftar. I have to say I was skeptical at first because I thought it might be too dry in comparison with a tomato or cream sauce but I have to admit it was DELICIOUS ??. My son is 3 and nine months old and he ate it from the pot?. He had half Of it for lunch and the other half for dinner and asked me to make it again?. My share of it was a small plate?. It was so easy to make and more tasteful than I expected. Thanks for the great recipe.Btw, I had to make something else for Iftar cause my son wanted the pasta all to himself from the pot?
So glad to hear you enjoyed it! And that’s so funny that your son loved it that much and took your dinner!! ?
Quick, summery and tasty. Practical.
So glad you liked it. Thank you!
Very practical. With only a handful of ingredients and in 10 minutes, I got a dish that is filling and full of flavor.
Thanks for an easy to prepare meal recipe.