Creamy Tomato Tuna Pasta Recipe for Quick Weeknight Dinners

Introducing a Tuna Pasta that’s easy, affordable and ready in just 15 minutes. Made from simple pantry ingredients, this dish is packed with flavour and perfect for a quick weeknight dinner.

Recipe Difficulty – Very Easy

Why this recipe works

Tinned tuna often gets overlooked, but it makes an excellent base for quick, flavourful meals. This tuna pasta combines simple aglio e olio-style aromatics with fresh ingredients like cherry tomatoes, shallot and parsley. Black olives add a salty contrast while lemon brightens the whole dish. The result is a satisfying meal that tastes far more elevated than the short prep time suggests.

The recipe is versatile and forgiving. You can easily swap or add ingredients based on what you have: capers, peas, pickles or anchovies all work well. It’s also a great canvas for creamy finishes or extra herbs if you prefer a richer finish.

Ingredients to make Tuna Pasta

1. Pasta – Penne, spaghetti or your preferred type.
2. Can of tuna – Tuna in water is convenient and light.
3. Olive oil – For frying the aromatics.
4. Garlic – Crushed for flavour.
5. Shallot – Finely chopped for a mild onion note.
6. Cherry tomatoes – Quartered for bursts of sweetness.
7. Black olives – Pitted and sliced for briny depth.
8. Chilli flakes – Optional, for heat.
9. Fresh parsley – Chopped to finish.
10. Lemon juice – Freshly squeezed brightens the dish.
11. Salt and pepper – To taste.

See the recipe card below for exact quantities and full instructions.

Substitutions

• Protein: Swap tuna for salmon, cooked chicken or even firm tofu if you prefer.
• Mix-ins: Capers, pickles or anchovies can replace or complement tomatoes and olives.
• Herbs: Try basil, dill, oregano, spinach or kale instead of parsley.
• Acid: If you don’t have a lemon, use bottled lemon juice, lime or a splash of vinegar.

Variations

• Spicy: Add fresh chopped chilli or a spoonful of chilli paste.
• Deluxe: Finish with shredded cheese, pesto or a spoonful of tomato purée for a richer sauce. For a creamy version add a little cream, Greek yogurt or mayonnaise.
• Kid friendly: Use a milder protein like chicken, add grated cheese, or reduce strong flavours to suit children.

How to make Tuna Pasta

Step 1: Boil the pasta in salted water according to the packet instructions.

Step 2: While the pasta cooks, finely dice the shallot, crush the garlic, quarter the cherry tomatoes and slice the olives (remove stones).

Step 3: Heat a large non-stick pan with olive oil. Add the shallot, garlic, cherry tomatoes, olives, chilli flakes and a pinch of salt and pepper. Fry until softened, about 5 minutes.

Step 4: Add the drained tuna, chopped parsley, lemon juice and about four spoonfuls of pasta water from the pot. Fry for another minute to combine the flavours.

Step 5: Drain the pasta and add it to the pan. Toss to combine, adjust seasoning with salt and pepper, then serve immediately.

Hint: Using a little reserved pasta water helps thicken and bind the sauce for a silky finish.

Leftovers

Store leftover tuna pasta in an airtight container in the fridge for 3–4 days, or freeze for up to three months. Reheat gently in a saucepan or microwave, adding a splash of water if needed to loosen the sauce.

Recipe FAQs

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5 from 2 votes

Tuna Pasta

By: James Wythe

Enjoy the delicious simplicity of this tuna pasta recipe with bold flavours. Whip it up for a quick and affordable weeknight dinner!

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 2

Ingredients

• 200 g pasta (penne, spaghetti or choice)
• 1 can tuna in water (approx. 140 g), drained
• 1 tbsp olive oil
• 2 cloves garlic, crushed
• 1 shallot, finely chopped
• 10 cherry tomatoes, quartered
• 10 black olives, sliced (pitted)
• 1 small handful fresh parsley, chopped
• ¼ lemon, juice
• 1 pinch chilli flakes (optional)
• Salt and pepper, to taste

Instructions

• Boil the pasta in salted water according to the packet instructions.
• Dice the shallot, crush the garlic, quarter the tomatoes and slice the olives (stones removed).
• Heat a large non-stick pan with olive oil. Add shallot, garlic, tomatoes, olives, chilli flakes, salt and pepper. Fry until soft, about 5 minutes.
• Add drained tuna, chopped parsley, lemon juice and 4 spoonfuls of pasta water. Fry for one more minute.
• Drain the pasta, add it to the pan and toss to combine. Season to taste and serve.

Video

Notes

Step-by-Step Photos: Helpful images are included in the post to guide you through the process.

Substitutions & Variations: See the suggestions listed above.

To Store: Keep in an airtight container in the fridge for 3–4 days. Reheat until piping hot, adding a splash of water if needed.

To Freeze: Freeze leftovers in an airtight container for up to three months. Defrost in the fridge before reheating.

Tip 1: If using oil-packed tuna, use that oil in place of some olive oil for extra flavour.

Tip 2: Stir gently once the tuna is added to avoid breaking it into very small pieces.

Tip 3: For a creamier pasta, add cream, Greek yogurt, sour cream, cream cheese or mayonnaise.

Nutrition

Calories: 564 kcal
| Carbohydrates: 81 g
| Protein: 31 g
| Fat: 13 g
| Saturated Fat: 2 g
| Fiber: 5 g
| Sugar: 6 g

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