Tuna pasta
Tuna pasta is your go-to meal when time is short but you still want something hearty. This creamy, comforting dish comes together in under 30 minutes using pantry staples and one pot—perfect for busy nights or simple dinners.
Equipment
- Large Pot
- Large Skillet
Ingredients
Pasta Base
- 250 g pasta penne, fusilli, or spaghetti
Protein
- 1 can (5 oz) tuna in olive oil or brine, drained
Creamy Sauce
- 1/2 cup heavy cream or 1/4 cup cream cheese
- 2 tablespoons Parmesan cheese grated
Aromatics & Flavor
- 2 cloves garlic minced
- 1/2 onion onion finely chopped
- 1 tablespoon olive oil
- to taste salt and black pepper
Optional Add-Ins
- a handful frozen peas or sweetcorn
- fresh parsley or basil for garnish
- lemon zest for brightness
Instructions
- Bring a pot of salted water to a boil. Add pasta and cook until just al dente, then drain. Reserve about 1/4 cup of the starchy pasta water.
- Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until soft, about 3–4 minutes. Stir in garlic and cook for another 30 seconds.
- Add the drained tuna and gently break it apart with a spoon. Lower the heat and add cream or cream cheese, stirring until smooth.
- Add reserved pasta water to loosen the sauce. Stir in Parmesan, season with salt and black pepper.
- Add the drained pasta to the skillet. Toss well to coat in the sauce. Mix in peas or corn if using. Cook for 1–2 minutes to heat everything through.
- Garnish with chopped parsley and lemon zest if desired. Serve immediately.
Notes
Use tuna in olive oil for added richness. Save pasta water to bind the sauce better. Fresh herbs and a squeeze of lemon juice brighten up the dish.