Canned Tuna Pasta
Easy tuna pasta! This is among the most economical yet delightful pasta dishes you can prepare in just a few minutes on a hectic weeknight. It’s fast, straightforward, and loaded with protein and rich in taste. More significantly, it requires just a few ingredients you might already possess in your cupboards.
Let me guide you through crafting this incredibly simple recipe in four stages: boil, sauté, mix, and serve. I enjoy pairing this tuna pasta with homemade garlic bread.
Reasons this canned tuna pasta is so wonderful
While indulging in this canned tuna pasta, the phrase that surfaced in my mind was, “The blessing of the LORD brings prosperity, without any sorrow” Prov 10:22. I’m uncertain why these words resonated with me, but the dish’s unpretentiousness might be a factor.
Tuna pasta literally requires just 15 minutes to prepare. It’s effortless and emerges bursting with taste from the basic ingredients utilized. This dish is mildly creamy, as I aimed to keep it nutritious, so I incorporated half a tub of cream cheese to elevate it slightly.
Indeed, I am affirming my point by stating that you can create fantastic meals in your kitchen that are not only budget-friendly but also simple to make, with delectable flavors and satisfied appetites as well.
Remarkable examples of similar recipes on the blogs include canned salmon pasta, lemon garlic pasta, canned tuna sushi bowl, and instant pot ramen noodles.
Components
Pasta: Any kind and shape of pasta is suitable for this recipe, from spaghetti to linguine to fusilli, and so forth.
Canned chunk tuna in oil: I prefer using this instead of the one in brine or spring water. Furthermore, I find the canned tuna in oil to be chunkier compared to the others.
Olive oil: Substitute this with any neutral-flavored cooking oil available.
Onion
Fresh garlic cloves
Cream cheese: This is optional; you may also use Parmesan cheese or any other soft cheese you prefer.
Red pepper flakes: Replace with cayenne pepper to enhance the heat.
Pasta water
Salt and freshly ground black pepper
Watch how to prepare this recipe
How to prepare canned tuna pasta
Boil the pasta with salt according to the packet guidelines until al dente. In my case, I cooked the pasta in my Instant Pot pressure cooker on high for 4 minutes, then a quick release.
While the pasta is cooking, dice the onions and garlic, and drain the tuna if you haven’t done so yet. When the pasta is ready, reserve some pasta water and drain the rest.
Heat a pan over medium heat, add olive oil, and let it warm up. Introduce the diced onions and sauté for roughly 2 minutes, then add the diced garlic and continue sautéing until soft and aromatic.
Reduce the heat, then add the red pepper flakes, stirring to mix.
Incorporate the drained pasta and mix it with the sautéed ingredients, followed by the cream cheese and pasta water. Stir well to blend.
Finally, add the drained tuna and fold it into the pasta, mixing gently to avoid breaking the fish too much. Complete with chopped parsley, mix it into the pasta, remove from the heat, and serve at once.
Suggestions
- Mix in some spinach to the dish for added color and, of course, to make it healthier. I didn’t have any on hand when I prepared this recipe.
- I adore capers with tuna, but my family isn’t a fan, so if you like capers, feel free to include them in this dish. They add a great touch.
- Add a squeeze of lemon juice if you wish.
- Bake your tuna pasta or transform it into a casserole if you like. When doing so, ensure there’s enough sauce in the final dish before baking to prevent it from drying out.
- Make this recipe gluten-free by opting for gluten-free pasta.
How to preserve
Tuna pasta can stay fresh for up to 5 days in the refrigerator in an airtight container at the appropriate temperature.
It can also be frozen for as long as 3 months. Ensure the pasta is completely cooled before storing.
More pasta recipes on the blog you might enjoy
Instant pot chicken pasta
Salmon pasta without cream
Creamy mushroom pasta
Creamy cajun chicken pasta
Broccoli pasta
Pan-fried gnocchi with spinach and tomatoes
Quick spaghetti Bolognese
If you’ve tried this canned tuna pasta recipe, please take a moment to leave me a review. Tag me @thedinnerbite on Instagram and save it to your Pinterest. Don’t forget to subscribe to the blog if you haven’t done so for complimentary new recipes in your inbox.
Tuna Pasta from a Can Recipe
Pasta with canned tuna! This is among the most economical yet delightful pasta recipes you can present at your dinner table in just a few minutes on a hectic weeknight. It’s fast, straightforward, bursting with flavor, and, importantly, it employs a few ingredients that you might already possess in your kitchen.
Let me guide you through making this ultra-simple recipe in four stages.
- 350 g pasta (dried) (approximately 12.3 ounces) any style and shape of pasta is suitable for this.
- 3 canned chunk tuna in oil drained I utilized 3x145g (5.1oz) canned tuna
- 2 Tablespoons olive oil
- ⅓ cup onion chopped
- 2 large garlic cloves minced
- 100 g cream cheese optional
- 1 teaspoon red pepper flakes
or as required
- ½ cup pasta liquid
- ½ teaspoon salt as preferred and additional for boiling the pasta
- ½ teaspoon freshly cracked black pepper
Keep your screen active
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Prepare the pasta with salt per the package directions until it’s al dente. In my instance, I utilized my Instant Pot pressure cooker on high pressure for 4 minutes, subsequently performing a careful quick release. During the pasta’s cooking phase, slice the onions and garlic, and if you haven’t already, drain the tuna. Once the pasta is prepared, set aside a portion of the pasta liquid, and drain the pasta.
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Heat a pan over medium flame, adding olive oil and waiting until it’s hot. Introduce the sliced onions and sauté for approximately 2 minutes, then incorporate the chopped garlic and continue to sauté until tender and aromatic.
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Reduce the heat and mix in the red pepper flakes (or fresh chili), stirring to blend.
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Incorporate the drained pasta, stirring it into the sautéed mixture, then add the cream cheese and pasta liquid. Mix thoroughly to combine. Lastly, fold in the drained tuna, blending it into the pasta while being careful to avoid breaking the fish too much. Taste for salt and modify as needed. Garnish with some chopped parsley, combine it into the pasta, remove from heat, and serve immediately.
- Incorporate some spinach to this recipe for added color and to enhance its nutritional value. I didn’t have any available when I prepared this dish.
- I enjoy capers with tuna, but my family is not keen on them; if capers are to your liking, feel free to add them to the meal. So delicious.
- Tweak the amount of red pepper flakes according to your preference, or intensify it by making it spicier.
- A squeeze of lemon juice can be added if you wish.
- Consider baking your tuna pasta or transforming it into a casserole if preferred. When doing this, ensure there’s enough sauce in the final dish prior to baking to prevent it from drying out.
- Make this recipe gluten-free by opting for gluten-free pasta.
Calories: 483kcalCarbohydrates: 69gProtein: 13gFat: 17gSaturated Fat: 6gCholesterol: 28mgSodium: 99mgPotassium:
259mgFiber: 3gSugar: 4gVitamin A: 484IUVitamin C: 1mgCalcium: 49mgIron: 1mg
Nutritional information: Kindly be aware that the provided nutrition label is an approximation derived from an online calorie calculator. It may fluctuate depending on the precise ingredients and brands utilized. Under no conditions shall thedinnerbite.com be liable for any losses or damages arising from your reliance on the nutritional details.
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