Tuna pasta

Tuna pasta

by
⬇ Jump to recipe

Tuna pasta, after testing this recipe there is no excuse for not eating healthy even if you have a little time! If you stick to the recipe, this dinner has less than 400 kcal.

Several dishes with pasta and seafood:
Pasta Vongole
Pasta with mussels in wine and cream sauce

Here you will find dinner tips on all my pasta dishes:
Pasta

🍷 Wine tips

Vermentino — Tuna pasta with tomato and herbs pairs beautifully with a fresh Vermentino from Sardinia or Tuscany — fruity acidity and a light bitter note that perfectly complements the tuna. Pinot Grigio or a dry Provence Rosé are equally fine.

For updates, follow the blog on these social media platforms:

Tunfisk pasta
Yann A. SkaalenYann A. Skaalen

Tuna pasta

No ratings yet
Simple tuna pasta ready in 20 minutes. Low in calories and tasty.
Print Recipe Pin Recipe
Prep Time 3 minutes
Cook Time 12 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Italian
Calories: 341
Ingredients Method Nutrition Notes

Ingredients
  

  • 80 g tuna in oil
  • 140 g pasta
  • 2 tbsp olive oil
  • 2 cloves garlic crushed
  • 1 tsp lemon juice
  • 1 tbsp parsley finely chopped
  • salt and pepper to taste

Method
 

  1. Bring water to a boil for the pasta.
  2. While the pasta cooks, prepare the garlic, parsley, tuna and lemon.
  3. When the pasta is almost done, take a frying pan large enough for the pasta and pour in the oil.
  4. When the oil is hot, add the garlic and let it cook for about 30 seconds. Stir in tuna, lemon juice and parsley. Add a few tablespoons of pasta water.
  5. Let it warm through and add the pasta.
  6. Serve with lemon zest. (Parmesan is traditionally not served with fish, but if you like it, go for it!)

Nutrition

Calories: 341kcalCarbohydrates: 53gProtein: 21gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 7mgSodium: 171mgPotassium: 245mgFiber: 2gSugar: 2gVitamin A: 31IUVitamin C: 1mgCalcium: 22mgIron: 1mg

Notes

Tips: Use good quality tuna in olive oil. It makes a real difference to the final dish.
Storage: Best eaten immediately. Keeps in the fridge for 1 day.
FAQ: Use spaghetti, linguine or penne. All work well with this sauce.

Tried this recipe?

Let us know how it was!

Tips and variations

  • Use tuna in oil rather than in water for a richer flavour and better texture in the sauce.
  • Add the tuna at the end and fold in gently to keep some texture and avoid breaking it up too much.
  • Squeeze over plenty of lemon juice and add chopped parsley just before serving for a fresh flavour that lifts the whole dish.

FAQ

Can I use fresh tuna instead of canned tuna for pasta?

Yes, seared fresh tuna steaks add a premium feel to tuna pasta. Canned tuna in olive oil is the more common and convenient choice with a richer flavor compared to tuna packed in brine.

What pasta shape works best with tuna?

Spaghetti is the classic choice for tuna pasta, but penne, rigatoni, and linguine all work well. The key is to use a pasta that can hold the light olive oil-based sauce without becoming soggy.

How do I prevent tuna pasta from being dry?

Reserve a cup of pasta cooking water before draining. Add it gradually while tossing the pasta with tuna and olive oil to create a light emulsified sauce that coats the pasta evenly.