Tuna Pasta Recipe

4.80 from 40 votes

This Tuna Pasta recipe uses canned tuna, fresh garlic, lemon, and capers all in an easy pan sauce. After the water starts boiling, it's ready in 10 minutes!

Prep Time10

Cook Time15

Total Time25

Course: Dinner, Entree

Cuisine: American, Mediterranean

Servings: servings

Author: Yumna Jawad

Equipment

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

US Customary - Metric

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.

Video

Notes

My Top Tip: Be careful not to burn your garlic! I like to finely mince the garlic for this recipe...which means it's more likely to burn. Keep an eye on it while you're cooking. You just want it to be fragrant before adding your tuna in.
Storage: Store any leftovers in an airtight container for 3-4 days in the fridge. To reheat your 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.

Nutrition

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