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Turn a humble can of tuna into a zesty, buttery Tuna Pasta with any long, slender pasta you like and a dead simple sauce. In less than 30 minutes with a handful of ordinary ingredients, you'll have an elegant pasta that's everyday easy.
Not only is this pasta recipe nearly effortless, it's one of the best I know. With tender linguine and a no-cook sauce of good-quality canned tuna, a bit of garlic and lots of spark from fresh lemon and capers, it's a quick and easy meal that's worth learning by heart.
Ingredients You Need to Make Tuna Pasta
- Jarred or Canned Tuna: high-quality tuna - canned in it's own juices or canned/jarred in olive oil are best
- Garlic: a fresh clove
- Kosher Salt:
- Ground Black Pepper:
- Lemon: You'll need both juice and zest.
- Olive Oil: good quality, extra-virgin olive oil
- Capers: ideally non-pareil
- Parsley: fresh flat leaf / Italian parsley
- Linguine: or other long, slender pasta
Because there are only a few pantry and staple ingredients in this tuna pasta, quality really matters. Starting with the tuna, the star of this dish. Some of the jarred varieties (like this one) are exceptional and well worth the price. But there are also excellent quality tunas that are more affordable, like this one and this one too.
And don't skimp on the olive oil quality or the freshness of your lemon, parsley and garlic. With a no-cook sauce, there's nowhere for mediocre ingredients to hide. And speaking of that...
You'll be warming the sauce in a way that might surprise you. Instead of heating the sauce in a pan or skillet, you'll toss the ingredients together in a large, heatproof serving bowl set over your pasta water as it comes to boil. Clever, right? I wish I could say it was my idea, but it comes from the fun cookbook, No Cook Pasta Sauces, that inspired this recipe.
Consider this recipe a starting point and feel free to embellish it. Here are just a few options:
- Spice it up with a pinch or two of red pepper flakes.
- Add leftover cooked vegetables (asparagus would be excellent!) or a handful of baby spinach or arugula to make it a meal on its own.
- Add to the Mediterranean flavors with green or kalamata olives and/or sun-dried tomatoes.
- For extra heft, add a scoop of tender white beans.
- Finish the dish with a handful of grated parmesan cheese.
- Try different pasta varieties like bucatini, spaghetti, whole wheat pasta or gluten-free pasta.
More Quick and Elegant Pasta Recipes
- Bucatini Cacio e Pepe
- Checca Sauce
- Lemon Garlic Shrimp Pasta
- Shrimp Fra Diavolo
- Spaghetti alla Puttanesca
- Pasta Aglio e Olio
How to Make Tuna Pasta
Gently toss tuna chunks and remaining sauce ingredients together in a large, heatproof serving bowl. Set bowl over a pot of cold water (the bowl should not touch the water) and bring to boil. When the water boils, set the bowl aside and cook pasta until al dente.
Drain pasta and add to the sauce; toss to combine. Garnish with parsley and serve.
- 6 ounces good quality canned tuna ideally in olive oil, drained
- 1 large clove garlic minced
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon freshly ground black pepper plus more to taste
- ½ medium lemon juice and zest
- ¼ cup extra-virgin olive oil
- 2 tablespoons capers drained
- ¼ cup finely chopped fresh parsley
- 5 ounces linguine
- In a heatproof serving bowl large enough to fit over your pasta pot, break drained tuna into bite-size chunks. Add garlic, salt, pepper, lemon juice and zest, olive oil and capers; gently stir to combine.
- In a large pot over medium-high heat, put water on to boil for pasta. Place heatproof bowl with tuna mixture over the pot (the bottom of the bowl should be above the water). Once the water reaches a boil, remove bowl and set aside. Add pasta to boiling water and cook according to package directions until al dente.
- Drain pasta and add to sauce in bowl; gently toss to combine. Sprinkle parsley over and serve immediately.