How To Make Tuna Pasta

Easy Canned Tuna Pasta (Ready in 15 Minutes!)

It is possible that this content contains affiliate links. For additional information, please go to myaffiliate disclosure. This delicious tuna pasta dish is easy to prepare, nutritious, and soothing. When you don’t have a lot of ingredients on hand, this recipe is ideal! It brings me back to my youth when I make this tuna garlic pasta dish. When I was a youngster, my mother used to make something quite similar, and I just adored it. Instead of using parsley, she would occasionally cut up celery leaves, but I never have celery leaves on hand, so I use parsley instead.

I never posted this recipe on the site because I wasn’t certain that others would enjoy it, despite the fact that I know it tastes fantastic.

I can’t believe it’s already the month of September.

Summer is my favorite season, so I’m sad to see it leave, and I’m not ready for October yet.

  • Even though this healthy tuna pasta dish is already simple, it may be improved by adding more ingredients or by making it even more simple.
  • Even when I’m in a hurry and have absolutely nothing else in the fridge (which is unusual), I’ll make this with only tuna, garlic, and olive oil to save time.
  • Is this quick canned tuna pasta dish something you’d want to try?
  • Questions?

Easy Canned Tuna Pasta

  • This delicious tuna pasta dish is easy to prepare, nutritious, and soothing. When you don’t have a lot of ingredients on hand, this recipe is ideal. Preparation time: 5 minutes Cooking Time: 10 minutes 15 minutes is the whole time. Course Course I: The Main Course CuisineItalianServings2Calories400kcal
  • 1/2 cup olive oil
  • 2 big cloves minced garlic
  • 1 (15 ounce) can tuna (drained)
  • 1 tablespoon lemon juice I prefer tuna that has been packed in oil. 4 ounces uncooked pasta (I used spaghetti)
  • 1 teaspoon lemon juice
  • 1 tablespoon finely chopped fresh parsley
  • Salt and pepper to taste
  • Prepare your pasta by boiling it in salted water until it is al dente, following the package guidelines, until it is tender. While the pasta is cooking, prepare the other ingredients. When the pasta is almost done, heat the oil in a small skillet over medium heat until shimmering. Once the oil is heated, add the garlic and sauté for 30 seconds, until the garlic is fragrant. Combine the tuna, lemon juice, and parsley in a large mixing bowl. Allow it to heat all the way through
  • Once the pasta is finished, drain it and combine it with the sauce, adding a couple tablespoons of the pasta water to the sauce as a finishing touch. Season with salt and pepper to taste as desired. Optional: top the spaghetti with freshly grated parmesan cheese and lemon zest
  • Serve immediately.
  • Unless otherwise stated, all nutritional information is supplied as a service only and should not be taken as a guarantee of any kind. Ingredients might vary, and SaltLavender makes no representations or warranties as to the correctness of this data.

Calories:400kcal Carbohydrates:44g Protein:21g Fat:16g 2 g of saturated fat Cholesterol:26mg Sodium:180mg Potassium:253mg Fiber:2g Sugar:2g Vitamin A: 83 International Units Vitamin C (three milligrams) Calcium:29mg Iron:2mg Tomato sauce pasta, tuna garlic sauce pasta, canned tuna pasta

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Calories:400kcal Carbohydrates:44g Protein:21g Fat:16g Total fat:2g Saturated fat Cholesterol:26mg Sodium:180mg Potassium:253mg Fiber:2g Sugar:2g 83.2 milligrams of vitamin A 3.0 milligrams of vitamin C Calcium:29mg Iron:2mg Tomato sauce pasta, tuna garlic pasta, canned tuna pasta

Tuna Pasta Recipe

When I was eating this canned tuna pasta, the words “The blessing of the LORD delivers richness without bringing sadness” (Proverbs 10:22) were playing in my ears. Please understand that I have no idea why these lines came to me, although I believe the simplicity of today’s article had something to do with them. With a tuna pasta dish, it is impossible to go wrong. The preparation time for this meal is less than 15 minutes. Because of the simplicity of the ingredients used, it produces a dish that is bursting with flavor and requires little effort.

Yes, I am explaining my passage by stating that you can create beautiful dishes in your kitchen that are not only inexpensive but also simple to prepare, full of exquisite flavors, and that will leave your guests delighted.

Lemon garlic spaghetti and quick pot ramen noodles are two excellent examples of similar dishes that can be found on blogs.

Why this canned tuna pasta recipe is so good

I know I sound like a broken record, but canned tuna spaghetti is a delicious and inexpensive recipe. Making this dish would only cost you less than £3 in total. Anyone, even the pickiest eater, would like this meal, especially when served with a side of fresh garlic bread. My kids adore this spaghetti meal, and I’m not going to tell you that it only takes 10 to 15 minutes to prepare. I’ll just tell you that it’s delicious. You may use whatever type of pasta that you happen to have on hand. One of the advantages of this straightforward pasta recipe is that you can prepare both the pasta and the sauce at the same time.

The leftovers from this dish make a delicious lunch the next day, and they store nicely in the fridge for a few days at a time as well.


To make this dish, you may use whatever type and form of pasta you choose, from spaghetti and linguine to fusilli, and so on. I prefer to use canned chunk tuna in oil over canned chunk tuna in brine or spring water since it is more convenient. In addition, I like the chunkier texture of the canned tuna in oil over the other. Replace the olive oil with any other flavorless cooking oil you may have on hand. Onion Garlic cloves that have been freshly harvested Cream cheese is optional since you may alternatively use parmesan cheese or any other cheese of your choosing in place of the cream cheese.

Water, salt, and freshly ground black pepper are added to pasta.

How to make canned tuna pasta

Until andante, boil the pasta with salt according to package directions until al dente; in my case, I boiled the pasta in my instant pot pressure cooker on high pressure for 4 minutes before gently releasing the pressure. Meanwhile, cut the onions and garlic, and drain the tuna if it hasn’t been done earlier. When the pasta has finished cooking, keep a little amount of the cooking water and drain the spaghetti. Place a pan on a medium heat and add the olive oil, heating until the oil is warm.

Reduce the heat to low and mix in the red pepper flakes until everything is well-combined.

To incorporate everything, give it a good stir.

Finish with some finely chopped parsley, which you can swirl into the spaghetti before turning off the heat and serving immediately.


  • Add some spinach to this recipe to give it some color and, more importantly, to make it more nutritious. I didn’t have any on hand when I prepared this recipe, so I substituted.
  • I enjoy capers with tuna, but my family does not, so if capers are a favorite of yours, feel free to use them in this meal. So far, so good
  • Adjust the amount of red pepper flakes to your liking, or go all out and make it fiery.
  • If you like, you may bake your tuna pasta or bake it in a casserole dish. Ensure that you have enough sauce in the final dish before baking it so that it does not turn out dry while creating this.
  • By using gluten-free pasta, you can make this dish gluten-free.

How to store

In the refrigerator, this dish would keep for up to 5 days if stored in an airtight container at the proper temperature in the refrigerator.

It is possible to freeze tuna pasta for up to 3 months; however, it is necessary to allow the pasta to cool fully before freezing.

More pasta recipes on the blog you would love

Instant pot chicken spaghetti is a quick and easy meal. Pasta with creamed mushrooms Broccoli spaghetti is a dish that may be prepared in a variety of ways. Gnocchi cooked in a pan with spinach and tomatoes. Spaghetti Bolognese in a flash Please let me know if you try this canned tuna spaghetti dish and how it turned out for you. Tag me on Instagram @thedinnerbite and save the image to yourPinterest board. If you haven’t already, please subscribe to the blog to receive free new recipes in your email.

Canned Tuna Pasta Recipe

  • A jokeCanned tuna spaghetti, anyone? The following is one of the most inexpensive yet delectable pasta recipes that you can prepare in minutes on a hectic weekday. There are only a few items that you may already have in your cupboard, which makes it a quick and simple meal that is filled with flavor. Allow me to demonstrate how to create this very simple dish in four simple steps
  • Preparation time: 5 minutes Cooking Time: 10 minutes 15 minutes is the whole time. Introduction to the CoursePrinciples of the CoursePreliminary Course Cuisines include American, British, and Italian. Servings4Calories483kcal
  • 350 grams of dry pasta Any variety and form of pasta can be used for this purpose
  • 12 cuppasta water
  • 1 teaspoonsalt to tastethen more to cook the pasta
  • 1 teaspoon freshly ground black pepper
  • 3 tinned chunk tuna in oil drained
  • 2 teaspoons olive oil
  • 13 cup onion sliced
  • 2 large garlic cloves chopped
  • 100gcream cheeseoptional.
  • Until andante, boil the pasta with salt according to package directions until al dente
  • In my case, I boiled the pasta in my instant pot pressure cooker on high pressure for 4 minutes before gently releasing the pressure. Meanwhile, cut the onions and garlic, and drain the tuna if it hasn’t been done earlier. When the pasta has finished cooking, keep a little amount of the cooking water and drain the spaghetti. Place a pan on a medium heat and add the olive oil, heating until the oil is warm. Toss in the chopped onions and cook for about 2 minutes, then add the chopped garlic and cook for another 2 minutes, or until soft and fragrant. Reduce the heat to low and mix in the red pepper flakes until everything is well combined. Pasta is added to the sautéd aromatics, which is then followed by the cream cheese and pasta water, which is combined to form a sauce. To incorporate everything, give it a good stir. Finally, add the drained tuna and gently fold it into the pasta, taking care not to break up the fish too much in the process. Check for salt and make any necessary adjustments. Finish with some finely chopped parsley, toss it into the pasta, turn off the heat, and serve right away
  • Or

Tips Add some spinach to this recipe to give it some color and, more importantly, to make it more nutritious. I didn’t have any on hand when I prepared this dish because I was out of town. I enjoy capers with tuna, but my family does not, so if capers are a favorite of yours, feel free to use them in this meal. It’s really good. Adjust the amount of red pepper flakes to your liking, or go all out and make it fiery. If desired, put in a squeeze of lemon juice. If you like, you may bake your tuna pasta or bake it in a casserole dish.

  1. Make this dish gluten-free by using gluten-free spaghetti with the regular pasta.
  2. Please keep this in mind while reading the label.
  3. Under no circumstances will be liable for any loss or damage incurred as a consequence of your reliance on nutritional information provided on this website.

Mediterranean Tuna Pasta

This Mediterranean tuna pasta is the “holy grail” of recipe development: it is simple to prepare, easy on the budget, can be prepared in 30 minutes, and is absolutely delicious. It is a lofty aim to strive for, and it is difficult to achieve, but this Mediterranean tuna pasta? Wow! I keep creating it and eating it, making it and eating it, making it and eating it. This morning, I just had time to prepare it since my darling and a buddy dropped by and devoured the entire batch!

What Is Mediterranean Tuna Pasta?

If you think of this dish as a cross between a Nicoise salad and a tuna casserole, you’ll be close to the mark. Elise Bauer is a woman who works in the fashion industry. It starts with canned tuna and is tossed with chopped tomatoes and olives and red onions and capers and parsley.

It is then tossed with hot fusilli pasta and shredded mozzarella cheese and baked until golden brown. The cheese is melted into the tuna mixture as the pasta is heated. You can prepare it ahead of time if you desire. If you do, reheat it in the microwave for a few seconds before serving.

The Best Pasta for Tuna Pasta

We propose fusilli not just because of its entertaining spirals, but also because of its versatility. Because of the corkscrew shape of the pasta, the taste of the tuna, cheese, and other components is enhanced as they adhere to the screw-shaped pasta. If you are unable to locate fusilli, rotini can be substituted. What’s the difference between the two? Fusilli is made by twisting a strand of pasta into a spring-like form, which is then baked. Rotini is normally formed by extruding it into a spiral pattern.

We propose that if you must use another form, use anything with nooks and crannies, such as campanelle (small bells), conchiglie (little shells), or farfalle (little spheres) (butterflies or bow ties).

The Best Tuna for Pasta Salad

We recommend using albacore tuna that has been packaged in high-quality olive oil for this dish. If you prefer a lighter version, you may use canned tuna that has been packed in water. However, the oil that the tuna has been packed in also contributes to the overall flavor of the dish. Our recommendation for albacore tuna is that it has a greater flavor and a firmer, flakier texture than other types of tuna.

See also:  How To Make White Pasta Sauce

Pasta Salad Troubleshooting

In terms of texture, this pasta is a cross between hot pasta and cold pasta salad (it’s excellent warm and even better the next day).

  • Cook the pasta until it is al dente (still slightly firm). Cooking the pasta for an excessive amount of time can result in mushy pasta salad. Season the pasta water with salt, but do not add any oil. Cooking the pasta allows the salt to seep into the pasta, resulting in a more flavorful finished product. When you add too much oil to the boiling water, the pasta becomes a little too slick to keep the tastes of the rest of the components. However, even if you’re using albacore that’s been packed in high-quality olive oil, it’s ideal if you mix everything together at the very end before adding the oil. For the finest flavor, the cheese and other components should be able to adhere to the pasta.

Save for Later

There are no leftovers with this dish. It’s ideal for a quick lunch break at the office. It’s also a great meal to make for a picnic in the park or at home. When stored in the refrigerator, it will last 5 to 6 days. Just be sure to reheat it in the microwave for 30 to 60 seconds before serving.

More Easy Recipes to Make with Canned Tuna!

  • Cooking with Tuna and Arugula
  • Tuna Macaroni Salad
  • Tuna Salad Sandwiches
  • Classic Tuna Salad
  • Tuna Salad
  • Tuna Noodle Casserole
  • Classic Tuna Salad Sandwiches

If you are using a high-quality brand of canned tuna that has been packed in high-quality olive oil, there is no need to drain the tuna. The oil has a strong taste to it. If you have any doubts about the quality of the oil, drain it and replace it with the same amount of your favorite olive oil (about 2 tablespoons, as listed in the ingredients).

  • Two 5-ounce cans of albacoretuna (ideally packaged in olive oil) that have been drained 1/4cupkalamata olives, pitted and coarsely chopped
  • 1/4cupred onion, chopped
  • 2tablespoonsparsley, chopped
  • 1tablespooncapers, coarsely chopped
  • 2teaspoonslemon juice
  • 2tablespoonsextra virgin olive oil(more if using tuna packed in water)
  • 3/4pound uncooked fusili pasta
  • 1cup mozzarella cheese, grated
  1. Bring the pasta water to a boil: Bring 2 quarts of salted water (1 tablepoon kosher salt) to a boil in a large saucepan. Preparing the ingredients while the pasta water is heating is a good idea. The following ingredients should be mixed together: drained tuna
  2. Tomato
  3. Olives
  4. Onion
  5. Parsley
  6. Capers
  7. Lemon juice
  8. Olive oil
  9. Salt and pepper
  10. In a medium-sized mixing bowl, combine the tuna and the mayonnaise. To break up the larger bits of tuna, use a fork to stir the mixture. Mix in the tomato, olives, red onion, parsley, capers, lemon juice, olive oil (if needed), salt, and pepper until the ingredients are well combined. Using a whisk, mix all of the ingredients. Elise Bauer’s recipe for al dente pasta goes as follows: When the water comes to a boil, add the pasta and bring the pot back to a rolling boil. Bring the pot back to a rolling boil and simmer until the pasta is al dente (cooked through but still a touch stiff to the biting), approximately 6 to 9 more minutes. 1/4 cup of the pasta water should be set aside. Toss the spaghetti into the tuna mixture and top with cheese: Drain the pasta and quickly add it to the tuna mixture while it is still hot. Stir in the shredded Mozzarella cheese until everything is evenly distributed. If the pasta appears to be a touch dry, add a little of the conserved pasta water and/or a drizzle of extra virgin olive oil. Elise Bauer is a woman who works in the fashion industry. Elise Bauer’s advice: “Serve yourself and enjoy!” Serve hot as a light lunch or as a side dish for supper.

Elise Bauer is a woman who works in the fashion industry.

Nutrition Facts(per serving)
598 Calories
20g Fat
70g Carbs
34g Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 4
Amount per serving
Calories 598
% Daily Value*
Total Fat20g 25%
Saturated Fat 5g 25%
Cholesterol44mg 15%
Sodium750mg 33%
Total Carbohydrate70g 25%
Dietary Fiber 4g 16%
Total Sugars 5g
Vitamin C 11mg 57%
Calcium 215mg 17%
Iron 4mg 24%
Potassium 541mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at best. When there are numerous ingredient alternatives mentioned, the first one listed is used to compute the nutritional value. There are no garnishes or extra ingredients listed in this recipe.

Creamy Tuna Pasta with Peas

Peas are grossly underappreciated. They’re affordable, simple to prepare or include into dishes, and high in both protein and fiber content. Therefore, they’re a great item to keep on hand in your freezer for quick and easy dinners like this Creamy Tuna Pasta with Peas that you can make in minutes.

You’ll only need a few ingredients and approximately 20 minutes to prepare this warm, comfortable supper, which will also be delicious for lunch the next day! Are you looking for more tuna recipes? Take a look at the mytuna recipe archives!

What Type of Tuna Should I Use?

Although I’m not going to lie, I splurged on the more costly “solid” canned tuna for this recipe in order to include some bigger bits of tuna meat throughout the dish. You may substitute “chunk light” tuna, which tends to be more flaky and shredded, for the regular tuna, which should lower the cost of this dish down slightly.

What Type of Parmesan is Best?

Despite my best efforts, I couldn’t find simple grated Parmesan in the grocery today for some inexplicable reason (really, where had they hidden it?) As a result, I shredded by hand a wedge of Parmesan that I had purchased from Aldi a while ago. When compared to grated Parmesan, wedge Parmesan is more costly and melts better; nonetheless, grated Parmesan is still acceptable in this recipe if that is all that is available to you. It may not melt as smoothly as you would want, but it will still be delicious!

Creamy Tuna Pasta with Peas

It just takes a few simple ingredients to make this quick and warm Creamy Tuna Pasta with Peas, which makes it a great midweek supper option. Preparation time: 5 minutes Cooking Time: 20 minutes Time allotted: 25 minutes Servings: 4 (about 2 cups each)

  • 8oz.pasta($0.67)
  • 2Tbspbutter($0.26)
  • 2 clovesgarlic, minced($0.16)
  • 1cupfrozen peas($0.38)
  • 1cuphalf and half*($0.75)
  • 1/2cupshredded Parmesan($0.95)
  • 12oz. cansolid albicore tuna, drained($2.79)
  • Prepare the pasta by bringing a pot of water to a boil. Once the water comes to a boil, add the pasta and continue to cook until the pasta is al dente. Drain the pasta in a colander and begin preparing the remainder of the meal while the pasta is cooking in the colander. In a large pan, heat the butter and minced garlic until the butter is melted. Garlic should be sautéed for about one minute over medium heat, or until it is tender and aromatic but not browned
  • Season with a touch of salt and pepper once you’ve added the frozen peas. Continue to sauté for a couple of minutes longer, or until the peas are completely cooked through. In a large pan, combine the half-and-half and bring it to a simmer over medium heat, stirring regularly to prevent a skin from developing on the surface or the bottom from burning. Continue to cook for approximately 3-5 minutes, or until the half-and-half is somewhat reduced
  • At this time, the pasta should be done and drained and the sauce should be ready. Cook, stirring constantly, until the pasta is well combined. Sprinkle the Parmesan cheese over the spaghetti and toss to incorporate once more if necessary. As you whisk, let the heat to melt the Parmesan cheese. Once the chocolate has melted, turn off the heat. Taste the pasta and season with a teaspoon of salt and pepper if necessary
  • Last, fold in the drained tuna until it is evenly distributed throughout the pasta. Stirring the tuna pieces will gently split them up if you’re using full chunks of tuna. If you are using chunk light tuna that has already been cut into little pieces, fold the tuna carefully to prevent breaking it up too much during the cooking process. Serve when still heated.

‘Half and half’ is a typical component in the United States that is made up of half milk and half cream, resulting in around 12 percent fat. You may learn more about the distinctions between different types of cream by reading this excellent essay on the subject. Here’s how we figure out how much a recipe will cost. Serving:2Cups・Calories:491.83kcal・Carbohydrates:51.8g・Protein:31.4g・Fat:16.65g・Sodium:566.18mg・Fiber:3.65g The nutritional values provided are simply estimations. For further information, please see our full nutrition disclaimer.

Because I am an Amazon Associate, I receive money when people make eligible purchases.

How to Make Tuna Pasta with Peas – Step by Step Photos

Get started on cooking the 8 oz. of pasta first, so that you may complete the rest of the meal while the pasta is simmering on the stove. While the pasta is cooking, melt 2 tablespoons of butter in a large pan over medium heat and add 2 cloves of minced garlic. Sauté the garlic for 1-2 minutes over medium heat, or until it is soft and aromatic but not brown, or until it is just starting to brown. To a pan, add one cup frozen peas, a teaspoon of salt, and a sprinkle of pepper. Continue to sauté over medium heat for a few minutes longer, or until the peas are cooked through completely.

  1. Allow the half-and-half to boil for a few minutes, stirring often, until it has slightly reduced in volume, around 5 minutes.
  2. At this time, the pasta should be done cooking and ready to serve.
  3. Stir in the Parmesan until everything is well-combined.
  4. Continue swirling until the mixture is fairly smooth, then turn off the heat.
  5. Finally, add a 12 oz.
  6. Using a whisk, mix all of the ingredients.
  7. If you’re using tuna that’s more of a shredded consistency, carefully fold it into the pasta to prevent it from disintegrating and disappearing into the sauce.

That’s all there is to it! This creamy tuna pasta dish with peas and parmesan is ready to be served to your family. Dinner doesn’t have to be difficult.:)

Put This In Your Weeknight Pasta and Dinner Is Done

Put aside whatever preconceived notions you may have about canned tuna or the combination of the words “tuna pasta” and let’s speak about pasta for a minute. I don’t have to persuade you to eat spaghetti. Every weekday supper in my family, whether it’s traditional or whole wheat or whatever gluten-free type has landed on my Healthyish desk most recently, is a go-to option. On the other hand, unless I’m preparing meatballs, aragu, or some form of side protein (none of which are going to happen on a Tuesday night), pasta doesn’t quite make it as a dinner on a regular basis.

  • Now, let’s get back to the canned tuna.
  • I’m talking about tuna that has been packed in olive oil, is sustainable, and is thick-cut.
  • For a few of additional bucks, you can turn your pasta—along with dozens of other dishes—into a one-pot supper that’s simple enough for Monday night but elegant enough for guests on any other day of the week, including Sunday.
  • The thing with canned tuna is that it does not require or desire to be cooked; otherwise, it would become dry and rough if not prepared properly.
  • Set the bowl over the pot where you’re cooking your 12 pound of pasta and let it sit there while the pasta cooks (I like a long pasta like linguine; Warner also recommends penne or shells).
  • Make the pasta more heartier by tossing it with half-can of drained white beans or a few handfuls of baby spinach before serving.
  • Although chopped parsley is the most apparent garnish, I believe dill would be great as well.
  • Dinner will be ready in minutes!
  • But he adores pasta more than anything else in the world, and in the end, that love won out.
  • A triumph for me, canned tuna, and for our Tuesday night dinner as a whole.

You know what else slays on a weeknight?Rigatoni with sausage, beans, and greens:

This tuna noodle salad is a traditional comfort food recipe that can be made in under 20 minutes and is perfect for a quick summer supper or as a main dish for a potluck.

Make a bed of lettuce or other cold, crisp greens to serve it on, then serve it with crusty bread for a filling and refreshing entrée.


  • 1-pound elbow macaroni (7-ounce packet)
  • 1/2 cup thawed frozen green peas
  • 2 cans (5 oz each) tuna, drained 1 cup mayonnaise or salad dressing
  • 1 cup shredded Cheddar cheese (4 oz), if desired
  • 1 cup sour cream
  • 1 cup 1/4 cup sweet pickle relish, if desired
  • 2 teaspoons lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium stalk celery, chopped (1/2 cup)
  • 1 small onion, chopped (1/4 cup)
  • 1 medium stalk celery, chopped (1/4 cup)
  • 1 medium


  • 1Boil macaroni according to package directions, adding peas for the last 4 to 6 minutes of boiling
  • Drain and rinse with cool water
  • Set aside. 2Combine macaroni, peas, and the remaining ingredients in a large mixing basin. Cover and place in the refrigerator for at least 1 hour to mix the flavors.

Tips from the Betty Crocker Kitchens

  • 1. If you prepare the salad ahead of time, remove it from the refrigerator for a few minutes to allow the chilled flavor to dissipate slightly. Pour in 1 to 2 tablespoons milk or half-and-half to moisten the salad if it appears to be dry (it will absorb moisture as it sits). tip Just before serving, mix in a handful of finely chopped parsley to improve the color and flavor of the dish. tip 3Substitute one can (9 oz) chunk chicken, pink salmon, or ham for one can (9 oz) tuna to create a delightful salad that pairs well with the mayo dressing spiked with pickle relish, or substitute 1 to 2 tablespoons Dijon mustard for the relish. The form of macaroni is ideal for salads since it will not break apart when combined with other components. 4 For picnics or potlucks, choose fusilli, shells, or rotini, which are all short and durable pastas.
See also:  How To Make The Best Pasta


440 calories, 29 grams of total fat, 14 grams of protein, 31 grams of total carbohydrate, and 2 grams of sugar

Nutrition Facts

Calories440 260 calories come from fat 29 g of total fat 44 percent of the population Saturated Fat4 1/2g23 percent Saturated Fat4 1/2g23 percent Trans Fat0g is an abbreviation for Trans Fat0g. Cholesterol30mg Sodium 650mg (ten percent) 27 percent of the population Potassium170mg 5% of the population Carbohydrates in total: 31g ten percent of the total Dietary Fiber2g10 percent of total calories Sugars2g Protein14g Vitamin A6 is composed of 6 percent of the total. Vitamin C2 is present in 2% of the population.


One carbohydrate (starch), one fruit (fruit), one other carbohydrate (milk), half a vegetable (vegetable), one half very lean meat (vegetable), zero lean meat (vegetable), zero high-fat meat (vegetable), five and a half fat (vegetable). *Percent Daily Values (%DV) are based on a 2,000 calorie diet.

More About This Recipe

  • However, while everyone enjoys the heated version of tuna noddle casserole (the one with the crushed potato chips on top), the cold version, tuna macaroni salad, is almost as delicious—and far easier to prepare. As soon as you’ve finished boiling the macaroni, combine it with the green peas and tuna, as well as the mayonnaise and cheese. Add in the pickle relish, celery, onion, and spices. There are countless possibilities for incorporating your own culinary imagination into this tuna salad pasta dish. For starters, don’t limit yourself to utilizing elbow macaroni as a pasta shape. Consider using radiatori (little radiators), campanelle (bells), cavatappi (corkscrews), or farfalle (female farfalle) (butterflies). Extra ingredients can include anything you choose, such as chopped hard-boiled eggs, grated carrots, or sunflower seeds, as well as any combination of these. Red grapes, raisins, or craisins can be added to the dish if you want things to be a little sweeter. Following your success with tuna pasta salad, you may go on to more traditional favorite recipes, fascinating twists, and fresh new ideas on tuna pasta salad in this collection of Betty’s Tuna Recipes.

Twenty-first Century Mills ®/TM General Mills All Rights Reserved


Tuna Macaroni Salad is a traditional meal that everyone loves. elbow macaroni, canned tuna, onion, peas, and a seasoned mayonnaise combine to make a dish that is sure to become a family favorite.


It’s not often that a meal like Tuna Macaroni Salad gets a lot of attention. A lot of us have fond memories of our mothers preparing something similar to this dish. It is cost-effective and produces a large amount. I can’t get enough of this stuff when it’s served up in a bowl. It’s one of my go-to comfort meals when I feel down (besidesTHE BEST EVER POTATO SALAD). In fact, this classic pasta salad is a whole dinner in and of itself!

Frequently asked questions:

What is the benefit of using a shallot instead of an onion? Because the shallot has a mild onion flavor, it does not overshadow the other flavors in the dish. However, if you like, you may use an onion for the shallot. Is there an alternative to vinegar? Just a dash of mustard will do. You won’t be able to detect any mustard flavor at all. It will add just the right amount of subtle tang to balance out the other flavors. Is it possible to utilize a different pasta shape? Elbow macaroni is a typical pasta shape that may be used for this dish because of its shape.

Cavatappi or shell pasta would be excellent choices.

How much tuna should I use?

The consistency and texture of the tuna pasta salad will be altered if you use canned tuna in oil or any additional flavoring.


  • Cubed elbow macaroni
  • Canned tuna
  • Hardboiled eggs
  • Shallot
  • Mayonnaise
  • Sweet pickle relish
  • Celery seed
  • Lemon juice
  • Salt
  • Peas frozen from the freezer


Prepare the macaroni according to the package guidelines. While the pasta is cooking, drain the tuna cans thoroughly. Chop the hard boiled eggs and shallot till finely chopped. In a separate dish, whisk together the mayonnaise, relish, celery seed, lemon juice, salt, and pepper until well combined. Stir everything together thoroughly. Add the tuna and mix well. Once the macaroni is done, drain thoroughly and rinse thoroughly with cold water until the pasta has cooled completely. Place the drained macaroni in a large mixing bowl.

Toss the spaghetti with the mayonnaise mixture. Afterwards, stir in the diced eggs and shallot, followed by the thawed peas. Make a thorough stir. Wrap the dish tightly in plastic wrap and place it in the refrigerator for a couple of hours before serving.


  • Macaroni elbows (one box, 16 ounces)
  • 3 (5 oz) cans tuna packed in water and well drained
  • 3 hard-boiled eggs, finely diced
  • 12 cups sweet pickle relish
  • 1 teaspoon celery seed
  • 1 teaspoon lemon juice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup frozen peas, thawed
  • 1 cup mayonnaise
  • Macaroni should be cooked according to the package guidelines. In a separate dish, whisk together the mayonnaise, relish, celery seed, lemon juice, salt, and pepper until well combined. Stir everything together thoroughly. Add the tuna and mix well. Once the macaroni is done, drain thoroughly and rinse thoroughly with cold water until the pasta has cooled completely. Place the drained macaroni in a large mixing bowl
  • Toss the spaghetti with the mayonnaise mixture. Afterwards, stir in the diced eggs and shallot, followed by the thawed peas. Make a thorough stir. Wrap the bowl tightly with plastic wrap. Place the bowl in the refrigerator for a couple of hours before serving

413 calories|41 grams of carbohydrates|17 grams of protein|19 grams of fat|3 grams of saturated fat|80 milligrams of cholesterol|602 milligrams of sodium|253 milligrams of potassium|2 grams of fiber|6 grams of sugar|375 international units of vitamin A|6.8 milligrams of vitamin C|Calcium: 41 milligrams of iron| Notice Regarding Nutrition Originally published in October 2018; updated in March 2020; reprinted in April 2020 Like the majority of you, I’m an ordinary home chef who does all in my power to put a decent meal on the table for my family.

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Easy tuna pasta

This tuna pasta recipe is quick and easy to prepare, and it serves four people in only 30 minutes. It is made with spring onions, sweetcorn, and mayonnaise. We also have a recipe for baked tuna spaghetti that is simple to make.


  • 1 bunch spring onions, 400g pasta shapes, 2 cans tuna in sunflower oil, drained, 400g canned sweetcorn, drained, 2 tablespoons mayonnaise, 1 bunch spring onions


  1. Preparing the spring onions: Trim the roots and dark green leaves from the spring onions, then thinly slice and set aside. Bring a big pot of water to a boil, filling it three-quarters of the way with water. Cook the pasta according to the package directions until it is al dente (tender to the biting), then drain it well in a strainer. Place the pasta back in the pot and stir in the spring onions, tuna, sweetcorn, and mayonnaise until everything is well combined and heated through. Easy

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Garlic Lemon Tuna Pasta

It is possible that this content contains affiliate links. Please review our information-sharing policy. In case you’re looking for a quick 10-minute meal, this Garlic Lemon Tuna Pasta will do the trick. Even though it’s bursting with flavor, it only just a handful of ingredients to put together. I like how wonderful it is, how convenient it is for weeknights, and how inexpensive it is to prepare a supper for the family when you don’t have many fresh items on hand. This tuna pasta dish is one of those dishes that appears to be more elaborate than it actually is.

Feel free to tweak the amount of garlic and lemon juice to your personal preference.

Look no farther than my Lemon Parsley Baked Cod if you’re seeking for further fish dishes.

How to make lemon garlic tuna pasta

In a big pan, heat some olive oil until shimmering, then sauté the garlic until fragrant, taking care not to brown it so that it doesn’t turn bitter. Next, combine the tuna, lemon juice, lemon zest, salt, and pepper in a large mixing bowl. Cooking them together for a couple of minutes is all that is needed to warm up the tuna and blend the flavors. Add in the spaghetti, parsley, and capers (which are completely optional), and you’re ready to serve! At this stage, you may also add some of the conserved pasta water to prevent the spaghetti from drying out.

Make a quick swirl with the tuna and spaghetti before serving. When serving it, I would strongly advise you to sprinkle some parmesan cheese on top. It just puts the tastes together in a delicious way!

Tips for making tuna pasta

  1. Check out my post on how to chop garlic for advice on the quickest and most efficient method to cut garlic for this dish
  2. For the greatest taste, cook the tuna in extra virgin olive oil. If you’re using canned tuna in water, make sure to drain all of the water out to get the greatest taste and avoid diluting the pasta. I cook using StarKist E.V.O.O.TM Wild-Caught Yellowfin Tuna
  3. It’s delicious. Prepare all of the ingredients in a separate area near the stovetop. The dish proceeds quickly, and you want to make sure that you don’t burn the garlic or overcook the tuna while preparing it. As a result, make certain that the pasta is ready, as well as all of the other ingredients, before heating the oil. Cook the pasta until it is al dente. Because you’ll be adding the pasta to the tuna and mixing everything together under low heat, it’s better not to fully cook the pasta ahead of time. This dish will get somewhat softer when it is warmed up once more with the other ingredients
  4. To make it more creamy, replace the pasta water with milk or cream. I really enjoy how light and fresh this tuna pasta is, especially when combined with the Mediterranean flavors. Using the pasta water, together with the olive oil and lemon juice, you can make a delicious sauce for this dish. However, you can simply make it creamier if you so choose
  5. You can also make it heartier by adding more ingredients to the original tuna pasta dish. It is possible to bulk it up with some drained white beans, or you may add a handful of spinach or kale, which will wilt when the sauce is heated

Frequently asked questions

When freezing leftovers, make sure the pasta is cooked al dente since if it’s too soft when cooked al dente, it will become much more so when frozen. Before freezing, toss the spaghetti with a little olive oil to prevent it from clumping together. This is one of those meals, though, that can easily be doubled or halved to meet any number of serves without having to worry about having any leftovers.

What type of tuna should I use?

I would choose Yellowfin Tuna or Albacore Tuna that comes in bigger thick-cut chunks and is sustainably sourced, as well as tuna that has been packed in olive oil. It is of superior grade and will result in a better-tasting meal as a result of its use. For this tuna pasta dish, I use canned tuna that has been marinated in extra virgin olive oil for many hours.

For more pasta recipes:

  • Baked Spaghetti
  • Scallops and Pasta
  • Arrabiata Pasta with Shrimp
  • Vegetarian Stuffed Shells
  • No-Boil Baked Spaghetti
  • Pesto Spaghetti

Simply go to your cupboard and get out a package of pasta and a can of tuna to start cooking when you’re in a hurry around dinner time. I adore the explosion of Mediterranean flavor in this tuna pasta recipe, but I also appreciate that it can be easily customized by adding beans, greens, and even tomatoes to your liking. I hope you will give it a try soon for your family! In the event that you make this healthy-ish feelgoodGarlic Lemon Tuna Pastarecipe or any other recipe on FeelGoodFoodie, please remember to rate the dish and leave a comment below!

And if you took any photos of it, please share them with me on Instagram so that I may repost them on my stories!

  • An 8-ounce serving of spaghetti (or other pasta)
  • 2 tablespoons olive oil
  • 3 minced garlic cloves
  • 2 pouches (26-ounce serving of tuna) in olive oil
  • 1 teaspoon lemon juiceplus zest
  • Salt and pepper to taste
  • 2 tablespoonsscapers
  • 2 tablespoons fresh parsley chopped and divided
  • Grated parmesan for serving
  • Prepare a big saucepan of salted water by bringing it to a boil. Continue to cook the pasta according to the package directions until it is al dente. Set aside 1/12 cup of the pasta boiling water before draining the noodles. Return the mixture to the pot to keep it heated
  • Heat the olive oil in a large skillet over medium heat until shimmering. Then add the garlic and heat for approximately 30 seconds, or until it is aromatic. In a small saucepan over medium heat, cook the tuna, lemon juice, lemon zest, salt, and pepper for 1 minute. Continue to toss until the spaghetti is fully covered with the sauce, adding the capers and 1 tablespoon chopped parsley if needed. Add as much of the pasta water that was saved as is necessary to thin down the sauce. Garnish with the remaining parsley and serve while still hot.
See also:  How To Make Low Carb Pasta

Recipe adapted from Bon Appetit magazine. Storage: Store any leftovers in an airtight container to prevent them from spoiling. They will keep in the fridge for approximately 3-4 days at the most. Substitutions: For the best results, make sure to follow the recipe exactly as written. Instead of using the original ingredients, here are some popular alternatives that might be effective in this recipe:

  • You may use any type of milk or cream for the pasta water. You may substitute butter with the olive oil if you like. You can also use gluten-free pasta to make it gluten-free if you want to avoid gluten. If you don’t care for capers, you can leave them out.

Nutritional Information: The information shown below is an automatic estimate and may differ depending on the cooking technique and components used. It is expected that each participant will consume 2 ounces of pasta. 348 calories, 44 grams of carbohydrates, 18 grams of protein, 11 grams of fat, 2 grams of saturated fat, 6 milligrams of cholesterol, 241 milligrams of sodium, 220 milligrams of potassium, 2 grams of fiber, 2 grams of sugar, 196 international units (IU), 5 milligrams of vitamin A, 23 milligrams of vitamin C, 1 milligram of iron The nutritional information presented is a best-effort estimation.

25-Minute Olive Oil and Garlic Tuna Pasta

It is possible that this content contains affiliate links. Please have a look at my disclosure policy. Make this quick and easy tuna pasta dish for dinner this evening! It’s a quick and simple pantry recipe that you can make without having to travel to the market. It’s simple and really delicious, thanks to the use of wonderful canned tuna, sun-dried tomatoes, linguine (or spaghetti), and a spicy garlic and olive oil sauce. You may have this pasta prepared in 25 minutes or less, in the style of an Italian “aglio e olio.” You know that feeling you get when you step in the door after a long day, exhausted and also really hungry?

  1. When situations like this arise, we turn to one of our all-time favorite Mediterranean diet recipes, which uses items that can be found in any well-stocked pantry.
  2. In order to be prepared for those days when you are unable to travel to the grocery store, it is essential that your pantry is well-stocked with staple items.
  3. While growing up, I was raised in an Italian-American household, and my mother used to make a variation of tuna pasta for my family on an almost weekly basis.
  4. She kept it simple by using solid white canned tuna and a little minced garlic, and she served it over linguine or spaghetti with a sprinkling of chopped parsley on top.

However, it always had a generous amount of olive oil as well as slivers of roasted garlic – making it flavorful and delectable! It’s been one of my favorite quick pasta recipes for as long as I can remember, right up there with her famous Italian meatballs.

Is canned tuna healthy?

Besides being high in protein, canned tuna also contains important elements such as omega-3 fatty acids, selenium, and vitamin D. My mother demonstrated how simple it is to prepare a delicious tuna pasta dish with canned tuna, which the entire family would adore. However, after tasting oil-packed tuna in jars, I began to substitute it for canned tuna whenever possible. It is the difference between canned tuna and tuna that has been maintained in glass jars that allows the latter to maintain its hard, flaky texture.

Unlike canned tuna, which can be mushy depending on the brand and how it is processed, fresh tuna is firm and juicy.

What kind of tuna is good with pasta?

Jarred tuna is undoubtedly more expensive than fresh tuna by a few dollars, but I believe the additional money is well worth it. After all, we’re in the middle of preparing dinner! My favorite brands of jarred tuna to keep on hand are Italian and Spanish tuna, which can be found at many grocery shops and online. Use yellowfin tuna packed in olive oil if you want to use canned tuna or tuna packaged in pouches instead of fresh tuna. This particular variety of tuna will provide you with the highest flavor and quality.

Despite the fact that it appears to be paradoxical, I do not use the oil that the tuna is packed in for a variety of reasons:

  • Tomato sauce is undoubtedly more expensive than canned tuna, but I believe the additional money is well worth it in this case. Let us not forget that we’re here to make dinner! Jarred tuna from Italy and Spain are two of my favorite kinds to keep on hand. They can be found at many grocery shops and on the internet. If you decide to use canned tuna or tuna wrapped in pouches, seek for yellowfin tuna that has been packed in olive oil before freezing. When it comes to flavor and quality, this sort of tuna is unbeatable. One jar of sauce and a pound of pasta, in my opinion, is plenty to serve a modest family very pleasantly and gracefully. The fact that I do not utilize the oil that the tuna is packed in may seem illogical, but there are a number of reasons for this.

You might also like:

  • A few of our favorite dishes are seared scallops, parchment baked cod provencal, roasted calamari and tomato pasta, baked feta shrimp and tomatoes, and more.

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Olive Oil and Garlic Tuna Pasta

Make this delicious tuna pasta recipe in only 25 minutes for dinner! Make use of canned tuna, sun-dried tomatoes, garlic, linguine or spaghetti, and olive oil to make this recipe. Preparation time: 10 minutes Cooking Time: 15 minutes Time allotted: 25 minutes CoursePastaCuisineItalianServings4servings

  • 15 cup extra virgin olive oil
  • 1 or 2 garlic cloves, coarsely sliced
  • 1 can or 6 ounce container oil-preserved tuna
  • 1 teaspoon sea salt
  • 13 cup extra-virgin olive oil 13-14 tablespoonscrumbled red bell pepper or Aleppo pepper, sliced into thin slivers
  • 12 cup dried-packed sundried tomatoes (soak in boiling water for 10 minutes if they’re too dry)
  • 1pound pasta or linguine
  • 2 tablespoons butter
  • A handful of finely chopped Italian parsley
  • With a fork, carefully lift the tuna out of the jar, leaving the oil in the jar. Set aside in a small dish and break into smaller pieces with a fork, being careful not to shred the tuna too much because big bits of tuna have a pleasant feel. Using 1 tablespoon of salt per quart of water, bring a big pot of water to a boil on the stovetop. For one minute, heat the oil in a big pan over medium low heat until shimmering. Sauté until the garlic begins to crackle, then add the chilies and tomatoes and simmer for another minute. Remove the pan from the heat and add the tuna and 14 tsp salt
  • Toss to combine. Cook the pasta until it is firm to the bite. Before draining the pasta, save 14–12 cup of the cooking water. Add the pasta to the skillet along with the butter and cook until the pasta is done. Toss the pasta in the sauce with tongs or two big forks, adding a little water if necessary to loosen the sauce (you may not need all of the water). Sprinkle the herbs over the pasta, then taste and season with additional salt or chile pepper, if desired. Serve when still heated.
  • Make the spaghetti a little more flavorful by mixing in 1 to 2 teaspoons of capers, chopped olives, or sliced canned artichoke hearts. The pasta will keep in the refrigerator for up to 3 days. If the pasta has absorbed the sauce, reheat it with a little extra olive oil and 1-2 tablespoons water or broth
  • Otherwise, serve immediately.

One serving contains 622 calories, 93 grams of carbohydrates, 17 grams of protein, 20 grams of fat, three grams of saturated fat, one milligram of cholesterol, 54 milligrams of sodium, 734 milligrams of potassium, five grams of fiber, nine grams of sugar, 194 international units of vitamin A, six milligrams of vitamin C, 48 milligrams of calcium, and three milligrams of iron.

Hey, I’m Karen

In my professional culinary career, I’ve focused on making cooking fun and possible for everyone, by providing easy-to-follow tested recipes and amazingly delicious cuisine! You may find out more about me here.

Quick and Easy Tuna Pasta ready in < 15 minutes and super tasty

This Quick and Easy Tuna Pasta dish is one of our favorites since it is inexpensive, simple, delicious, and can be prepared in a short amount of time. It provides a lot of yield for a small amount of effort (just what I look for in a dish!) It can be completed in less than 15 minutes. In fact, this spaghetti recipe is so delicious that we probably eat it at least once a week in our household. I created this recipe many years ago when living with a friend in Headington, Oxford. It was one of my very first recipe creations.

  1. A simple dinner for three that could be prepared in 15 minutes was required while working the late shift at the tool design offices of the then-Austin Rover company.
  2. So this was the final decision!
  3. With little real preparation and everything already in the pantry, this meal is a cinch.
  4. Since then, this very simple tuna pasta recipe has been a staple in my recipe collection.
  5. And for those of us (such as my daughter) who do not like for onions or sweetcorn, you may add them separately at the end of the cooking process if necessary.
  6. Being a quick and inexpensive meal created with non-perishable ingredients (dry pasta, canned sweetcorn, Hellmann’s mayonnaise and tinned tuna), it is an excellent choice for students and professionals who are on the road all of the time.

If you have any leftovers (for example, after you return home from the bar! ), eating them cold is also a smart idea.

The best Mayonnaise

Hellmann’s Real Mayonnaise is the most important element in this dish since it is the ideal complement to the fish it is served with. Hellmann’s also works well with tuna, as seen in my tuna salad recipe. Many of my previous recipes include Hellmann’s mayonnaise, which you will notice in this one as well (and before you ask, no, I am not compensated by the company). Even if I would have liked to be — since we do get through a lot of stuff) For this recipe, you can, of course, use nearly any sort of pasta you choose, and it is a delicious way to get some tuna into your diet.

If you like, you may keep it even more basic by using only tuna, mayonnaise, and freshly ground pepper as the only ingredients.

Additionally, this is a plus!

Make certain that the tuna you eat is from a sustainable source when you purchase it.

I hope you have a good time experimenting with this recipe.

Thank you very much.

How to make tuna pasta

  • 2 tuna cans in brine (or oil)
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, coarsely diced I like Farfalle or Penne, but you may use whatever dried pasta you want
  • 300g Dried Pasta (I prefer Farfalle or Penne, but you can use anything you prefer)
  • 1/4 small jar of sweet corn
  • Salt and pepper to taste
  • 3 tablespoons Hellmann’s Mayonnaise


  1. I prefer to prepare this dish in a wok since it is simple to serve up by simply bringing it to the table and allowing everyone to help themselves to the ingredients they choose. You’ll also need a colander for this project. Begin by bringing a pot of water to a boil and then beginning to cook the pasta. A drop of extra-virgin olive oil is always added to the pasta pot as I am cooking it. Once the onion has been finely chopped and has been sautéed in the olive oil in the wok until tender, add the sweet corn (after draining the water from the tin) and cook for approximately 1 minute. Then remove the wok from the heat and drain the tuna in a colander set over a sink to remove the brine and oil from the tuna. Check to see that the tuna has been split up and the liquid has been drained. As soon as the pasta is through cooking, pour it over the tuna in the colander (making sure the colander is over the sink) to drain the pasta of its water. Then, while you’re mixing everything together, add the heated pasta/tuna to the wok and turn the heat down to a very low setting. Finally, remove the pan from the heat, stir in the mayonnaise until well combined, and season with salt and pepper as desired. If you want to make it appear more elegant, you may garnish it with some chopped coriander (although we don’t usually bother!).


Serving up: Place a wok on the table and a large serving spoon in the center of the table, and serve yourself! If you choose, you may enjoy this dinner cold the next day as a tuna pasta salad if you prefer that. After cooking, just allow it to cool before covering it with a bowl and storing it in the refrigerator. Refrigerate in an airtight container to maintain a cool temperature.

Nutrition Information:

Yield:4Serving Size: 1Servings per container: Calories:300 13 g of total fat 2 g of saturated fat 0 g of Trans Fat 10 g of unsaturated fat Cholesterol:27mg Sodium:170mg Carbohydrates:28g Fiber:2g Sugar:2g Protein:17g This nutrition information was generated automatically by Nutritionix, and it is not guaranteed to be 100 percent correct. In case you liked this dish, you might also like these other recipes:

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