Tuna Pasta

Sep 4, 2024

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This easy Tuna Pasta recipe is perfect when you have little food in your pantry and limited time to cook. A cost-effective 15-minute meal using canned tuna and penne tossed in a cream sauce never tasted so delicious.

Tuna Pasta in a skillet garnished with chopped parsley.

Easy Canned Tuna Pasta Ready In Minutes

Yes, canned tuna CAN be delicious when dressed up in this creamy tuna pasta dish! While I love the classic cold tuna pasta salad that’s usually served as a side dish, sometimes the craving for comfort food calls for something hearty and hot.

Ingredients Notes

Penne pasta: Feel free to use your favorite small-size shape or gluten free variety.
Olive oil: I prefer to use extra virgin olive oil to sauté the garlic. EVOO is less processed so it’s a bit healthier than refined olive oil.
Minced garlic: Infuses the dish with a savory depth of flavor.
Capers: Don’t care for capers? I highly suggest you give them a try before you cut them out of this recipe! They add a beautiful “salty-ness” to the sauce and pair very well with lemon and tuna. You can leave them out of the recipe, however I suggest you replace them with ½ teaspoon of salt in the sauce.
Red pepper flakes: Provide a subtle heat that balances the creaminess and adds a bit of kick.
Fresh lemon juice: Brightens the dish with acidity, cutting through the richness and bringing out the freshness in the tuna and parsley.
Whipped cream cheese: I love using tubs of whipped cream cheese for light sauces like this one. It melts and blends quickly and smoothly in the sauce. You can use standard block cream cheese, but make sure that it is at room temperature first. You will only need 2 tablespoons since it is denser than the whipped version.
Grated parmesan cheese: Adds umami and a salty, nutty flavor that enhances the overall taste, while also thickening the sauce slightly.
Can chunk light tuna: Tuna is packed with protein and adds a savory flavor to this pasta dish. I prefer tuna packed in water because it contains less calories and fat than tuna packed in oil. You can use tuna packed in oil, but I suggest using the brands that contain olive oil for the best flavor.
Fresh chopped parsley: Adds a fresh, herbal note that lifts the dish, making it feel lighter and more vibrant.
Grated parmesan cheese (optional garnish): Provides an extra pop of citrusy aroma and flavor, intensifying the lemon aspect of the dish.
Lemon zest (optional garnish): Provides an extra pop of citrusy aroma and flavor to the lemon tuna pasta.

See the recipe card for full information on ingredients and quantities.

How to Make Tuna Pasta

Prepare The Pasta: Prepare your pasta according to the package directions until al dente. Drain and set aside.
Make The Sauce: Stir and heat the olive oil, garlic, capers, and red pepper flakes just until the garlic is fragrant. Add in the lemon juice and cream cheese and stir until it is completely melted.
Toss Together: Add the pasta, parmesan cheese, tuna, and parsley to the saucepan with the sauce. Toss together and garnish with parmesan, parsley, and lemon zest.
Serve: Serve warm and enjoy!

Make the sauce. Add the pasta, grated parmesan cheese, drained tuna, and chopped fresh parsley. Toss together and garnish with parmesan, parsley, and lemon zest.

Serving Suggestions

Pasta and tuna are the perfect pair! This dish is best served warm, straight from the stove, to preserve the creamy texture of the sauce. Serve it with a simple side salad, steamed veggies, or garlic bread to soak up any remaining sauce.

Looking for cool food for your warm-weather meals! You will love my pasta salad recipes — they’re easy to prep or make at the last minute.

Tuna Pasta in a skillet garnished with chopped parsley and grated parmesan cheese.

Tips & Variations

Make More: You can easily double this recipe using a full one-pound box of penne pasta.
Pick Your Protein: You can swap out the chunk light (darker tuna) for a solid white variety. Both will taste delicious in this pasta tuna dish. I do not suggest using the flavored tuna that comes in pouches as I do not know how the flavors of the sauce would pair with the pouch seasonings. For a different protein and taste, canned chicken or salmon can be used in place of tuna.
Save Water For The Sauce: I often reserve ¼-½ cup of the starchy cooking water for pasta recipes made with sauce before I drain it from the boiled noodles. Adding a tablespoon of reserved pasta water to the sauce can change the consistency if necessary.

Proper Storage

To Store: Cooled leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
To Freeze: I do not recommend freezing this tuna and pasta dish.
To Reheat: Reheat in a saucepan over low heat, adding a splash of water or milk to help revive the creamy texture.

More Pasta Recipes

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