Easy Canned Tuna Pasta

I call this canned tuna pasta “lazy-girl dinner” in the best way! It’s loaded with flavor and texture, including a healthy dose of garlic, fresh bell pepper, parsley, lemon, frozen peas, and Parmesan cheese. It’s ready in 20 minutes or less!

If you’re looking for the easiest way to get more fish in your diet, let me suggest quality canned tuna. And this tuna pasta recipe is one of my favorite ways to turn a can from my pantry into a quick, flavorful, and satisfying meal on a busy weeknight!

Tinned fish has long been a staple of the Mediterranean diet, from Pasta Puttanesca with anchovies to Pasta con le Sarde, a Sicilian sardine pasta. This canned tuna pasta recipe takes inspiration from those classics and throws in a few twists of my own, including frozen peas for a fresh springtime flavor and jalapeno for a hint of spice.

It’s not a fancy dinner by any means, but it is absolutely delicious and packed with vibrant Mediterranean flavors that will please adults and kids alike!

Table of Contents

1. What is in Tuna Pasta? Ingredients and Substitutions 
2. How to Make this Tuna Pasta Recipe
3. What to Serve with Tuna Pasta
4. More Canned Tuna Recipes
5. Canned Tuna Pasta Recipe

What is in Tuna Pasta? Ingredients and Substitutions 

The beauty of this spaghetti tuna recipe is that it features some simple, yet flavor-packed ingredients that fit very well within the Mediterranean diet (and if you are following a strict Mediterranean diet, use whole wheat pasta here).

• Spaghetti: The tuna coats the long, thin strands of spaghetti, but you can use your favorite pasta or what you have on hand.  
• Frozen peas: I wanted a pop of green and had some peas in my freezer, but treat this as a clean-out-the-fridge situation. Try stirring in fresh spinach just before serving, or throw in whatever fresh quick-cooking veggies you have along with the bell peppers.
• Extra-virgin olive oil: Use any high-quality extra-virgin variety you have (I like robust Private Reserve Greek EVOO with this recipe).
• Red bell pepper: Adds another layer of texture and color. Feel free to use any color bell pepper you like. 
• Garlic: A major component of the sauce’s flavor. If you can’t do garlic, replace with shallot or leek.  
• Tuna: I prefer the rich flavor and sturdy texture of Albacore tuna. Both water-packed or oil-packed work well.
• Lemon: The brightness of fresh lemon complements the rich and briny tuna. You can swap in lime in its place.
• Parsley: Adds freshness. 
• Oregano: Brings an an herbal, aromatic quality. Look for Greek oregano, which is earthy and peppery as opposed to the anise-like flavor of Mexican oregano.
  • READ MORE: Oregano: Everything You Need to Know About This Essential Mediterranean Herb
  • TRY IT: Find authentic Greek oregano at our shop. 
• Kosher salt and black pepper perk up the flavor. 
• Olives: I love the bold, rich flavor of Greek Kalamata olives, but try Castelvetrano olives for a milder option. If you don’t like olives, swap with capers or chopped preserved lemon (rind and all). 
• Jalapeno pepper: I like to add a layer of spice and texture with fresh jalapeno, but you can swap this with a pinch of red pepper flakes or simply skip if you don’t do spice. 
• Parmesan cheese: It’s amazing how much umami flavor you get with just a sprinkle of parmesan. That said, this recipe is plenty flavorful without–simply leave this off to keep things dairy-free.

How to Make this Tuna Pasta Recipe

My biggest tip: get the pasta water boiling and go prep the rest of the ingredients. You’ll have this canned tuna pasta on the table in 20 minutes!

• Cook the pasta and peas. Bring a large pot of water to a rolling boil. Once boiling, season generously with salt. Cook 12 ounces of spaghetti in the boiling water to al dente according to the package directions. Five minutes into cooking the pasta, add 1 1/2 cups frozen peas. When the pasta and peas are both tender, reserve 3/4 cup of the cooking water and drain.
• Meanwhile, prep your veggies. Cut 1 red bell pepper into thin strips. Mince 6 garlic cloves. Drain and flake 2 (5-ounce) cans of tuna. Chop 1/2 bunch of parsley, discarding any thick stems. Slice 6-8 Kalamata olives and 1 jalapeno (remove the seeds if you’re sensitive to spice). 
• Cook the veggies. In a large, deep cooking pan, heat 2 tablespoons of olive oil over medium-high. Once shimmering, add the bell peppers and toss until softened, 3 to 4 minutes. Add the garlic and toss until fragrant, about 30 seconds.
• Finish and serve. Toss in the cooked pasta, and peas, tuna, parsley, oregano, black pepper, olives, jalapeno (if using), and a big sprinkle of grated Parmesan. Zest in 1 lemon, then slice it in half and squeeze in the juice. Drizzle a bit of olive oil and a splash of the pasta cooking water. Give everything a vigorous toss, adding more pasta water and tossing if the pasta looks dry. Taste and adjust seasoning to your liking. Transfer the tuna pasta to serving bowls. Enjoy!

What to Serve with Tuna Pasta

You’ll be perfectly satisfied with this tuna pasta on its own. Most nights, though, I try to serve a fresh salad with dinner. The pasta is filled with loads of briney, bold flavor, so keep it simple with lemon parmesan lettuce salad.

More Canned Tuna Recipes

Spanish

Stuffed Tomatoes with Tuna 

Salads

Avocado Tuna Salad with Citrus

Fish and Seafood

Protein-Packed Tuna Salad with Egg

Salads

Best Mediterranean Tuna Salad Recipe

*This post was recently updated with more information for readers’ benefit.