Tuna pasta is such a great dinner to make when you don’t have much in the cupboard. For canned tuna recipe cynics out there – it’s time to take a leap of faith! This is seriously tasty, very economical and super fast – it comes together in 15 minutes flat, from start to finish.
Yes – canned tuna CAN be delicious!
I feel like the words “tasty meal” and “canned tuna” aren’t usually in the same sentence. Bad memories of poor cash strapped university days and crash diets, hastily thrown together tuna and rice, bland tuna salads, mayo-laden tuna sandwiches.
But you can make canned tuna delicious!!! Just a little bit of thought, a bit of imagination, a smidge of effort and a lot of anticipation for a hot, tasty meal as your reward.
Today’s reward in question? Tuna pasta. A spritz of lemon, a sprinkle of capers, and using the oil from the tuna can. You never knew a canned tuna pasta could be so delicious!!!
Ingredients in canned tuna pasta
No capers? Chop pickles instead. No lemon? Add a dash of vinegar. No anchovies? Still worth making! We get a really good (free) flavour boost by using the oil from the cans of tuna. Anchovies just makes it that little bit more special!
Garlic missing from the photo – oops! 🙂
Canned tuna – Tuna in oil is the go here! We use the oil from the can of tuna for the sauce to sauté the garlic until golden. No tuna in oil? It’s ok! Just use olive oil instead and tip the liquid from the can of tuna into the sauce.
TIP – Not all canned tuna is created equal. Premium canned tuna in a good fruity olive oil will set you back more than a generic home brand in tasteless canola oil. But also, premium canned tuna piled on crusty bread with a drizzle of the oil from the can is pure joy. I hope you try it one day. 🙂
Anchovies – Anchovies make everything taste better! Finely minced then sautéed in oil so they dissolve and lose the fishiness, just leaving great savouriness into the dish. I always have a jar in the fridge. Always! Anchovy paste – use 1 teaspoon.
Capers – For a pop of fresh tang! I like to use baby capers. If you only have large ones, give them a rough chop. No capers? Chop pickles instead!
Lemon – Juice for sour and zest for lemon flavour. It really does lift the dish so I hope you have it! Lemon is a staple ingredient I always have on hand. But if you don’t, this dish is still worth making. Add a dash of vinegar instead.
Chilli flakes / red pepper flakes – For a hum of warmth. This isn’t a spicy pasta. Substitute with finely chopped fresh chilli or a smidge of chilli paste or sauce (add this at the end). Or leave it out for no spiciness at all.
Parsley – For freshness. Not critical.
Pictured below is the tuna I’ve used, a mid-range one sold at supermarkets in Australia. I use 3 x 95g/3.5oz small cans which I feel is the right amount of protein for a pasta which serves 2 people. However, the recipe can take more or less tuna so don’t get too hung up on exact tuna quantity!
How to make canned tuna pasta
Get the pasta cooking then start preparing the ingredients for the sauce. That’s how you’ll get this on the table in 15 minutes flat, from start to finish!
Cook the pasta in salted water per packet directions minus 1 minute. The pasta will be slightly under al dente (ie underdone) but that’s ok. The pasta will finish cooking with the sauce, during which time it will absorb the tasty flavours of the sauce!
Reserve pasta cooking water – Just before draining, scoop out 1 cup of cooking water then drain the pasta. Why? Because we will be using this to make the sauce for the pasta. The starch in the pasta cooking water will react with the oil in the sauce to make it thicken so it clings to the pasta strands instead of remaining as a watery sauce at the bottom of the pan.
Tuna oil – Pour the oil from the tuna can(s) into the same pot and heat over medium heat.
Sauté garlic, anchovies and chilli flakes for 1 minute.
Pasta and water – Add the pasta, capers and 1/3 cup of reserved pasta water. Toss using 2 spatulas for 2 minutes. During this step, the oil and the starchy pasta cooking water will thicken into a sauce that clings to the pasta. Also during this step the pasta will finish cooking from just under al dente to al dente. If the pasta is still too firm for your taste, add more of the pasta cooking water and keep cooking the pasta.
Add tuna – Turn off the heat. Add tuna, parsley, lemon zest, juice, salt and pepper. Toss gently so the tuna stays in chunks and doesn’t crumble into tiny little bits.
Then serve immediately!
As with all pastas, this is at its prime freshly made, right off the stove, when the pasta is hot and slippery with sauce! If it’s sitting around for a while and the pasta cools down and dries out, it can be easily rejuvenated with a splash of the reserved pasta cooking water and a toss on the stove for 30 seconds or so, to reheat the pasta and make it slick with sauce again.
To make it a complete meal, don’t hesitate to throw in a couple of handfuls of rocket/arugula or baby spinach at the end. Else, serve it with a simple garden salad or whatever leafy greens / steam vegetables you’ve got tossed with an everyday salad dressing.
Enjoy! – Nagi x
Watch how to make it
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The most amazing canned tuna pasta!
Ingredients
- 200g / 7oz spaghetti , or other thin long pasta
- 1 tbsp cooking salt , for cooking pasta
Tuna sauce:
- 285g/ 10 oz (approx) canned tuna in oil , drained, oil reserved (I use 3 x 95g/3.5oz cans, Note 1)
- 2 clove garlic , finely minced
- 2 anchovy fillets , minced (Note 2)
- 1/2 tsp chilli flakes / red pepper flakes (can skip, Note 3)
- 2 tsp baby capers (or finely chopped pickles)
- 1 tbsp parsley , finely chopped (ok to skip)
- 1 tsp lemon zest
- 2 tbsp lemon juice (sub 1 tbsp apple cider or sherry vinegar)
- 1/4 tsp cooking/kosher salt
- 1/4 tsp black pepper
Instructions
- Cook pasta – Bring 3 litres / 3 quarts of water to the boil with the 1 tablespoon of salt. Cook pasta per the packet time minus 1 minute. Just before draining, scoop out ~1 cup pasta cooking water, then drain the pasta.
- Sauté aromatics – In the same pot, heat the reserved oil from the tuna cans over medium heat. Add the garlic, anchovies and chilli flakes. Cook and stir for 1 minute.
- Toss pasta – Add the pasta, capers and 1/3 cup of reserved pasta water. Toss using 2 spatulas for 2 minutes.
- Add tuna – Turn off the heat. Add tuna, parsley, lemon zest, juice, salt and pepper. Toss gently to mix through – try to keep some tuna chunks.
- Serve immediately!
Recipe Notes:
Nutrition Information:
Got canned tuna? Dinner’s half done!
Life of Dozer
At my local coffee shop, Zubi in Newport (Sydney Northern Beaches). Best coffee in my area – I searched wide and far!!
SO yummy. We made with penne as had run out of spaghetti. Flavours work really well together. ‘2-serves’ amount makes large portions – could easily feed 3 with green salad on the side.
I didn’t get the recipe here but in an Italian trattoria cookbook, but we’ve been making this dish almost weekly since 1998, that’s how easy and good it is! We agree to use better quality olive oil packed tuna, chunk light in water is not good. We skip the anchovies, and sometimes add a splash of white wine with the lemon to make it more juicy. A teaspoon of minced garlic takes it up a notch. Only takes a few minutes to heat through and it’s done. A bit of parm cheese on top to finish!
Wow this is fantastic! I added a handful of baby spinach and freshly grated Parmesan. Hubs and I both really enjoyed it!!! Thank you for sharing this delicious recipe 😊
I didn’t expect this one to be as amazing as it was. SO simple yet so so delicious! Definitely will be a regular for us. I added some feta on the top but otherwise followed the recipe! Thanks Nagi, what a great recipe!
Delicious recipe and super easy.
I wonder if it would also work with canned sardines? Anyone tried it?
This has become a favourite in our house. It’s super tasty, so quick and easy, and healthy too! I make it with edamame spaghetti so it’s very low carb. I also serve some steamed veg with it if I have time, and sprinkle it with grated parmesan.
Something this easy to make shouldn’t be this delicious!
Just wow 🙂
The only changes I made were – I didn’t have anchovies, so left them out; and I added chopped carrot, asparagus and mange-tout in with the spaghetti to turn it into a one-pot meal (the three minute cook time was perfect for them).
This is definitely going onto the meal rotation!
This was absolutely delicious. I wanted to sub some things that I had dry in the pantry so sub’ed the parsley and lemon zest and it was amazing. Thank you Nagi!
This recipe is everything you claim it is!
Fast, inexpensive and delicious.
I’ve found a great sub for the anchovy fillets – fish sauce. I always have a bottle of the ‘Squid’ brand in the cupboard and the main ingredient of this brand, and most others, is anchovy.
I estimate that I use about three tablespoons as a replacement for the anchovy fillets.
Keep doing what you’re doing Nagi! Nowadays pretty much every meal I cook or sweet I bake originates from you
I’ve made this at least 10 times already and I just can’t get enough! It started with my pregnancy new love of cappers and never knew i loved them so much. Sorry i haven’t commented earlier.. it’s so good and a big favourite in our house.
So good! I had run out of anchovies so subbed with miso paste and fish sauce and was still delicious. Looking forward to having again with actual anchovies!
Had a craving for tinned tuna – go figure – and wasn’t even looking for a tuna recipe but came across this one… so I’ve just made it for myself and husband and it’s really good!! We put Parmesan cheese on top and it was 😘
Another winner! Used tuna in springwater and light olive oil but I might try the Sirena chilli oil tuna next time as others have suggested. Yummo quick easy dinner, and healthy 😀
I was skeptical. But considering how many of Nagi’s recipes have been fabulous I tried it. Incredibly good. Kudos Nagi! I’ll never doubt you again 🙂
Cooking this now! love your bowls, where are they from??
This is a sexy tasty dish!!
I’ve made this dish and it’s delish!
I have been making a similar dish almost same ingredient. I also add parmesan at the end.
This recipe is so much better. I think the anchovies made it better and cooking in the oil from the tuna.
I was mixing the tuna and oil together and adding lemon juice and zest.
Just made the recipe tonight because it uses all my favorite ingredients. I used angel hair pasta and only made it for one and got a much lower calorie count! Will make this often. Thank you.
I’ve made a tuna pasta very much like this for some time now. I add coarsely chopped green olives and some sun-dried tomatoes. Full confession – I love canned tuna and can eat it out of the can.