Tuna Pasta

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Tuna Pasta recipe makes a budget-friendly, protein packed meal in minutes. Cooking tuna from a can has never tasted so comforting!

Prep Time10

Cook Time5

Total Time15

Course: Dinner

Cuisine: American

Servings: (1 cup) servings

Calories: 391kcal

Prepare your penne pasta according to the package directions, 10-12 minutes, until al dente. Drain and set aside. You will make your sauce during the last 5 minutes of your noodles boiling.
½ pound penne pasta
In a large skillet, on medium-high heat, add the olive oil, minced garlic, capers, and red pepper flakes. Stir and heat for 30 seconds to one minute or just until the garlic is fragrant.
2 tablespoons olive oil, 2 teaspoons minced garlic, 1 tablespoon capers, ¼ teaspoon red pepper flakes
Add the lemon juice and whipped cream cheese to the skillet. Stir until the cream cheese has completely melted and blended with the other ingredients to create a sauce.
2 tablespoons fresh lemon juice, 3 tablespoons whipped cream cheese
Turn the heat down to low and add the drained pasta, grated parmesan cheese, drained tuna, and chopped fresh parsley.
½ cup grated parmesan cheese, 5 ounce can chunk light tuna, 1 tablespoon fresh chopped parsley
Gently toss all the pasta, sauce, cheese, and tuna together, being careful not to break up the chunks of tuna too much. Garnish with the additional sprinkle of grated parmesan cheese, fresh chopped parsley, and lemon zest.
2 tablespoons grated parmesan cheese, 1 tablespoon fresh chopped parsley, Zest of half a lemon

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.

Tips:

You can easily double this recipe using a full one-pound box of penne pasta.
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.
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.