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!!
OMG the most amazing canned tuna pasta is quick, easy and incredibly flavourful. The recipe arrived by email this morning and I tried it tonight because I had all the ingredients on hand. It’s a winner and a keeper. Thanks.
If I substitute sherry vinegar for the lemon juice, do you still use the lemon zest? Thanks.
Just wanted to say that your cookbook is stunning. It definitely stands out among all the other cookbooks as something special…the color, the photos, the qr code, the paper thickness, even the color of the spine!! I have already bought 2 more for friends. Thank you for all your work
Hi Nagi! I’ve been following your recipes for ages – thank you so much!
I’ve been doing something like this for year – often with the addition of a bit of sour cream or drained yoghurt, and a dollop of dijon mustard.
Tuna in olive oil is really underappreciated!
Hi Nagi…..
Love your site, love your articles, love your recipes, LOVE the Life of Dozer!
This tuna and pasta recipe looks delicious. And more importantly, looks like something I might be able to cook. (Disabled and can’t stand upright long enough to make it!)
Question, and something that you alluded to in the Recipe Notes.
I am new to the ‘reserve pasta water’ tip cuz I never understood it. I’ve since seen the light! However….I have always wondered if the extra pasta water (since I always reserve at least 2 cups) can be stored…in the fridge, maybe???
You alluded to it in Note #4 for Leftovers…can be kept up to 2 days. Does that mean I can keep the water that long, also? Because, honestly, the water starts to look Very un-appealing when it sits for even an hour or so. But adding some back in to dry/tight pasta dishes is like a miracle… 🙂
I really hope you can answer this for me. Have a Great Week!
Christie
You got me thinking….how about freezing it in ice cube sized chunks? Seems perfect for both freshness and portion control.
Hi Nagi, I’m sorry to question your recipe but please confirm (or otherwise) that it’s 1tbs of salt to add to the pasta cooking water. Many thanks
joy
When we took a cooking class in Italy they said “salt it like the sea”. So don’t be scared of this much salt in the pasta water.
For what it’s worth, I have heard of many chefs adding this much salt to their pasta water. They said that the pasta has to absorb enough salt to be flavorful vs bland which is why a lot of pasta seems to taste better in a restaurant. Obviously an easily adjustable step for health or taste preferences.
Most importantly, I love your “don’t have…” options.
Timing is everything. Just added Tuna to my costco shopping list and I came across today’s recipe. I’m very much looking forward to making this.
Is there a special treat for Dozer at the coffee shop?
Hi this looks fabulous! Will try it tonight. I got the cookbook. I LOVE IT. Love love love. It’s beautiful, so well thought out. The photos are amazing and I really like the tips and way you put your recipe secrets in along side. You are amazing and Dozer is such a special guy. I love me some Dozer too!!! I wish you so much success with the cookbook launch and really enjoy your delicious recipes and sparkly personality. So glad you quit the finance world to follow your dream. You’re an inspiration. I’m getting another book for my friend too! She’ll love it.
Uh Oh Dozer!!!😘
Time for a doggy stair lift, Nagi??
Good job with this one Nagi. This delicious flexible recipe leaves lots of room to personalise or add what you have from your own herb garden.
Can you substitute anchovy paste for canned anchovies? I’d so how much?
Nagi mentions this in her notes before the recipe. ..1 teaspoon paste
Super good ! A nice change from traditional creamy pasta/tuna recipes I use.
You’re a lifesaver Nagi! This has satisfied some serious pregnancy cravings for me tonight! Absolutely delicious!
I made this tonight for dinner. Very tasty and I will definitely make again. So simple and sooo delicious.
I’m not a fan of tuna so looked at comments to see if this would work with salmon.
Love Colleen’s idea of using mackerel.
Could you please give me an idea of how much chilli powder I would need to substitute for flakes, as I don’t have any to hand.
Hi there ,
Haven’t tried this yet but imagined eating it with bits of Good quality black olives ( personal Choice)
Also why not saute the Tuna with the garlic to loose that “Canned” taste you usually get from canned tuna ?!
Thanks for sharing your recipes with us
Hot dang. Made this tonight because I needed something quick and easy. Didn’t have high expectations, even though I know Nagi works miracles, but oh my goodness! So delicious! Saving this one.
ALREADY??!! WOW! I literally just published it 3 hours ago!! So glad you enjoyed it Bree, thanks for letting me know! N x
There are so many pickles out on the market Nagi what kind of pickles were you thinking about when you suggested them in place of the capers? Hubby and I cannot do capers lol
Hi Kim! Anything tangy will work 🙂 Not sweet ones! N xx
Hi Nagi being Italian I have to say I’ve been making that tuna dish for years also I add olives & sundry tomatoes It super delicious..I live in Wollongong & if I lived in Syd I’d ask u for a job because I’m also a cook ! Luv u Nagi x
Nagi @ present I’m in Thailand here for 4 wks & can I say I would love to eat ur tuna spaghetti 🍝
Mmmm I bet you use GREAT canned tuna!!! 🙂 N x
Tuna spaghetti recipe arrived just as I was thinking about what to cook for tea. Didn’t have any tuna but had a 425 g can of mackerel plus all other ingredients. Wasn’t sure about eating stodgy pasta but it turned out light and fresh. The lemon and capers really lifted it. No oil in the can of mackerel so used the oil from the anchovies. Not sure how much oil was required as no quantity supplied, so I added some olive oil. Delicious, ate far too much! Might reduce the ratio of fish to the pasta next time but not complaining 😄
Oooh! I didn’t actually think of making this with mackerel, I actually have a can I’ve been wondering what to do with 🙂 N x
Forgot to add that I think button mushrooms would be an excellent addition to it. There is an old recipe in the Australian Women’s Weekly Cookbook that uses tuna, mushrooms and pasta but it uses stodgy cheese sauce. This is much quicker and fresher. Also I didn’t have much parsley but I had a Tatsoi that had escaped to the rose garden. I shredded it in and wilted it. Perfect.
Mmmm yes to mushrooms! Always 🙂 N x