Best Tuna Pasta

If you ask me, tuna pasta is one of those meals that just makes sense on a busy weeknight.

This simple Italian-inspired dish brings together pantry staples with a few fresh ingredients for a supper that’s easy but full of flavor. Briny capers and anchovies add depth, while garlic and chili flakes bring some heat.

It’s tossed with al dente spaghetti and quality canned tuna in a light lemony sauce. Fresh parsley and a splash of olive oil help the whole thing come together.

It’s a quick-cooking meal that feels special, perfect for those nights when you need something satisfying without a lot of fuss.

What Kind of Tuna Should I Use?

For this pasta dish, you can use either canned tuna in oil or water, though oil-packed tuna tends to add more flavor and richness to the sauce. If you’re going with canned tuna, look for solid or chunk varieties rather than flaked, as they hold their texture better when tossed with the pasta. Fresh tuna is also an option if you want to get fancy – just sear it quickly and flake it into the dish at the end. Whichever type you choose, make sure to drain it well before adding it to your pasta so you don’t end up with a watery sauce.

Options for Substitutions

This simple pasta dish is pretty forgiving when it comes to swaps:

• Spaghetti: Any long pasta works great here – try linguine, fettuccine, or bucatini. Short pasta like penne or rigatoni will also do the job, though the sauce won’t coat quite the same way.
• Tuna: Canned tuna in oil gives the best flavor, but if you only have tuna in water, just drain it well and add an extra tablespoon of olive oil to the dish. Fresh tuna works too – just sear it and flake it before adding.
• Anchovies: If you’re not into anchovies, you can leave them out, but they add a nice salty depth without making the dish taste fishy. A teaspoon of fish sauce can work as a substitute.
• Capers: Chopped green olives can stand in for capers if needed. They’ll give you that briny, salty punch the dish needs.
• Lemon juice and zest: Fresh lemon is best here, but in a pinch, use 1 tablespoon of bottled lemon juice. Skip the zest if you don’t have fresh lemons – the juice alone will still brighten things up.
• Parsley: Fresh basil or a mix of basil and parsley works nicely. Dried herbs won’t give you the same fresh pop, so if you don’t have fresh, just skip it.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with tuna pasta is overcooking the pasta, which turns it mushy – always cook it one minute less than the package says since it’ll continue cooking when you toss it with the hot ingredients.

Another common error is draining the tuna completely and tossing that flavorful oil, when you should actually save it to sauté your garlic and anchovies for extra depth.

Don’t forget to save that pasta water before draining – it’s loaded with starch that helps the sauce cling to the noodles, so add it gradually until you get a silky coating rather than a dry, clumpy dish.

Finally, add the tuna at the very end off the heat, just folding it in gently, because cooking it too long will make it dry and crumbly instead of tender.

What to Serve With Tuna Pasta?

This tuna pasta is pretty filling on its own, but I love serving it with a simple arugula salad dressed with olive oil and a squeeze of lemon to keep things fresh and light. A side of garlic bread or toasted baguette slices is perfect for soaking up any extra sauce left in your bowl. If you want to make it more of a complete meal, roasted vegetables like zucchini, bell peppers, or cherry tomatoes work really well alongside the pasta. For a Mediterranean vibe, you could also add a side of marinated olives or a quick cucumber and tomato salad with red onion and feta cheese.

Storage Instructions

Store: Keep your leftover tuna pasta in an airtight container in the fridge for up to 3 days. The pasta will absorb some of the moisture as it sits, so you might want to add a splash of olive oil or a squeeze of lemon juice when you reheat it to freshen it up.

Reheat: Warm it up in a skillet over medium-low heat with a tablespoon of water or olive oil to help loosen the pasta. You can also microwave it in 30-second intervals, stirring in between, until it’s heated through. I find the stovetop method keeps the texture better, but the microwave works great when you’re in a rush.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 55-65 g
• Fat: 10-14 g
• Carbohydrates: 140-155 g

Ingredients

For the pasta:

• 9 oz spaghetti (I always use Barilla for a perfect al dente bite)
• 1.5 tbsp salt

For the sauce:

• 12 oz canned tuna (I prefer StarKist in olive oil for better richness)
• 3 garlic cloves (freshly minced for best flavor)
• 2 anchovy fillets
• 3/4 tsp chili flakes
• 2 tsp capers (rinsed and drained to control the saltiness)
• 1.5 tbsp parsley
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp extra virgin olive oil

Step 1: Prepare Mise en Place and Start Pasta Water

• 3 liters water
• 1.5 tbsp salt
• 3 garlic cloves, freshly minced
• 2 anchovy fillets
• 2 tsp capers, rinsed and drained
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 1.5 tbsp parsley
• 12 oz canned tuna
• 3/4 tsp chili flakes

Bring 3 liters of water to a boil in a large pot with 1.5 tbsp salt.

While the water heats, mince the garlic cloves finely and have all other ingredients measured and ready: drain and rinse the capers to remove excess salt, zest the lemon, measure out the lemon juice, and have the tuna, anchovies, parsley, chili flakes, and extra virgin olive oil within arm’s reach.

This prep work ensures you can move quickly once the pasta enters the pot.

Step 2: Cook Pasta to Perfect Al Dente

• 9 oz spaghetti

Once the water reaches a rolling boil, add the spaghetti and cook for 1 minute less than the package directions—this ensures the pasta finishes cooking perfectly when tossed with the warm sauce.

About 1 minute before the pasta is done, reserve 1 cup of the starchy pasta water in a separate container, then drain the pasta thoroughly.

I always use Barilla because it holds that perfect al dente texture, and the pasta water starch is crucial for creating a silky sauce.

Step 3: Build the Aromatic Base

• 12 oz canned tuna
• 3 garlic cloves, freshly minced
• 2 anchovy fillets
• 3/4 tsp chili flakes

In the same pot you used for pasta (no need to wash it), heat the oil drained from the canned tuna over medium heat.

Once shimmering, add the minced garlic and anchovy fillets, stirring constantly for about 1 minute until the anchovies dissolve into the oil and the garlic becomes fragrant.

Sprinkle in the chili flakes and stir for another 15 seconds to bloom the heat.

This technique creates a deeply flavored base that will coat every strand of pasta.

Step 4: Combine Pasta with Sauce and Capers

• cooked spaghetti from Step 2
• 1/3 cup reserved pasta water from Step 2
• 2 tsp capers, rinsed and drained

Add the drained spaghetti from Step 2 to the aromatic oil mixture and toss to coat evenly.

Pour in 1/3 cup of the reserved pasta water and stir continuously for 2 minutes, allowing the starch to emulsify and create a cohesive sauce.

Add the rinsed capers during this tossing process.

I prefer rinsed capers because they control the saltiness while still providing that briny, acidic note that defines this dish.

Step 5: Finish with Fresh Tuna and Bright Flavors

• 12 oz canned tuna
• 1.5 tbsp parsley
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp extra virgin olive oil

Remove the pot from heat.

Gently fold in the canned tuna (breaking it into bite-sized chunks as you add it), fresh parsley, lemon zest, lemon juice, 1/2 tsp salt, and black pepper.

Drizzle with the extra virgin olive oil and toss gently for about 30 seconds to incorporate everything without breaking down the tuna too much.

The fresh lemon juice and zest provide brightness that cuts through the richness of the oil and tuna.

Step 6: Serve Immediately

Divide the pasta between bowls or plates and serve right away while the flavors are vibrant and the pasta is still warm.

If the pasta seems dry while tossing, add a splash more of the reserved pasta water to loosen it, as the pasta will continue to absorb liquid.

Best Tuna Pasta

Delicious Best Tuna Pasta recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 3 servings

Calories: 975

Ingredients Method

Ingredients

  

For the pasta::

• 9 oz spaghetti (I always use Barilla for a perfect al dente bite)
• 1.5 tbsp salt

For the sauce::

• 12 oz canned tuna (I prefer StarKist in olive oil for better richness)
• 3 garlic cloves (freshly minced for best flavor)
• 2 anchovy fillets
• 3/4 tsp chili flakes
• 2 tsp capers (rinsed and drained to control the saltiness)
• 1.5 tbsp parsley
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp extra virgin olive oil

Method

 

1. Bring 3 liters of water to a boil in a large pot with 1.5 tbsp salt. While the water heats, mince the garlic cloves finely and have all other ingredients measured and ready: drain and rinse the capers to remove excess salt, zest the lemon, measure out the lemon juice, and have the tuna, anchovies, parsley, chili flakes, and extra virgin olive oil within arm's reach. This prep work ensures you can move quickly once the pasta enters the pot.
2. Once the water reaches a rolling boil, add the spaghetti and cook for 1 minute less than the package directions—this ensures the pasta finishes cooking perfectly when tossed with the warm sauce. About 1 minute before the pasta is done, reserve 1 cup of the starchy pasta water in a separate container, then drain the pasta thoroughly. I always use Barilla because it holds that perfect al dente texture, and the pasta water starch is crucial for creating a silky sauce.
3. In the same pot you used for pasta (no need to wash it), heat the oil drained from the canned tuna over medium heat. Once shimmering, add the minced garlic and anchovy fillets, stirring constantly for about 1 minute until the anchovies dissolve into the oil and the garlic becomes fragrant. Sprinkle in the chili flakes and stir for another 15 seconds to bloom the heat. This technique creates a deeply flavored base that will coat every strand of pasta.
4. Add the drained spaghetti from Step 2 to the aromatic oil mixture and toss to coat evenly. Pour in 1/3 cup of the reserved pasta water and stir continuously for 2 minutes, allowing the starch to emulsify and create a cohesive sauce. Add the rinsed capers during this tossing process. I prefer rinsed capers because they control the saltiness while still providing that briny, acidic note that defines this dish.
5. Remove the pot from heat. Gently fold in the canned tuna (breaking it into bite-sized chunks as you add it), fresh parsley, lemon zest, lemon juice, 1/2 tsp salt, and black pepper. Drizzle with the extra virgin olive oil and toss gently for about 30 seconds to incorporate everything without breaking down the tuna too much. The fresh lemon juice and zest provide brightness that cuts through the richness of the oil and tuna.
6. Divide the pasta between bowls or plates and serve right away while the flavors are vibrant and the pasta is still warm. If the pasta seems dry while tossing, add a splash more of the reserved pasta water to loosen it, as the pasta will continue to absorb liquid.