This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
My Tuna Pasta is So Good!
This easy canned tuna pasta is one of those meals that actually looks more fancy than it is. You’d be surprised how little effort goes into making the recipe. That’s because I developed it one day when I barely had anything in my fridge and really wanted a meal that felt fresh and filling without too much effort.
After boiling the water for pasta, the recipe is ready in just 10 minutes and you really can’t beat that at dinner time. Best of all is that it uses pantry staples like pasta, canned tuna and jarred capers. I’ve actually had something similar at a restaurant made with white fish toss in a light and lemony sauce with spaghetti, so this is a budget-friendly version of that recipe that you can whip up with minimal time and effort.
Summary
- Quick and Easy: Ready in just 10 minutes, this tuna pasta recipe is perfect for a last-minute or quick meal.
- Budget Friendly: Utilizes pantry staples like canned tuna and pasta for an affordable yet delicious dinner.
- Customizable: Easily adaptable with various add-ins like beans, peas, greens, or tomatoes. For a burst of color add thinly sliced peppers.
- Mediterranean Flair: Offers a burst of Mediterranean flavors with ingredients like Olive oil, garlic, and lemon.
Ingredients You’ll Need
- Spaghetti: Use any pasta you’d like here. Spaghetti works well and I always have it in my pantry!
- Olive Oil: For cooking
- Garlic: Adds a strong, aromatic flavor that goes well with tuna and lemon.
- Canned tuna: Use any kind 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 3 4-ounce cans.
- Lemon Juice and Zest: Don’t just use the juice, use the zest too because it really brightens up the whole dish!
- Salt and Pepper: Basic seasonings to enhance all the flavors.
- Capers: This is one of those pantry staples for me that I always like to have because it can really add something special to a recipe especially when I’m looking to add a Mediterranean vibe.
- Fresh Parsley: To garnish the dish.
- Grated Parmesan: Adds a salty, umami flavor that rounds out the dish when served.
“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.” – Zephaniah
Popular Additions
- Mediterranean add-ins: Instead of capers, try sun-dried tomatoes or kalamata olives, both are briney and tangy and add great flavor to the tuna pasta.
- Gluten Free pasta: For those with gluten sensitivities, swapping regular pasta with gluten-free varieties maintains the dish’s structure while catering to your dietary needs.
- Chicken or Salmon: For a different protein, canned chicken or salmon can be used in place of tuna. The flavors will vary some.
- Spice: For a very subtle spice, toss in fresh arugula, or for a bolder spice flavor, mix in red pepper flakes or chili oil.
How to Make Lemon Garlic Tuna Pasta
My Best Tuna Pasta Tips
- Be careful not to burn the garlic. Check out my How to cut garlic post for tips on the easiest way to mince garlic for this recipe. But because of how finely minced it will be, keep an eye on it 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 stove top. 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 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.
- Make it more creamy by swapping pasta water with milk or cream. I love how light and fresh this tuna pasta is with the Mediterranean flavor. 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.
What to Serve
Recipe Help & Common Questions
Before storing, allow your tuna pasta to cool to room temperature before transferring 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.
I would opt for Yellowfin Tuna or Albacore tuna that comes in the larger thick-cut chunks that’s sustainable and packed in olive oil. It’s higher quality and will lend itself to a better tasting dish overall. For this tuna pasta recipe, I use the packaged tuna that comes in extra virgin olive oil.
Yes, but make sure to drain it thoroughly. Tuna in oil has a lot more flavor, so consider adding an extra drizzle of olive oil to the dish for richness.
Saute garlic on low heat and watch it very closely. If it starts to brown too quickly, lower the heat or add a bit more oil.
“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.” – Christi
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. I 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.
Garlic Lemon Tuna Pasta
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
- Instead of pasta water, you can use any milk or cream.
- Instead of olive oil, you can use butter
- To make it gluten-free, you can also make this with gluten-free pasta.
- Leave out the capers if you don’t like them.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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.