5.0 from 369 votes
The most amazing canned tuna pasta!
Recipe video above. One of the pantry-pasta greats. I love this recipe because it really showcases what great food you can make using canned tuna! Fabulous flavour beyond just canned tuna thanks to the anchovies, the freshness of lemon and tangy capers. The oil from the can of tuna is used as the sauce so don't be tempted to use tuna in brine!
Prep Time
10 mins
Cook Time
10 mins
Servings: 2
Calories: 637 kcal
Course:
Main Course
Cuisine:
Italian
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!
Cup of Yum
Notes
- Tuna - Don't get too hung up on tuna quantity here, the recipe can take a little more or a little less. I use 3 x 95g/3.5 oz cans, the small "lunch size" cans. You just want enough tuna to serve 2 people.
- If you only have tuna in brine, use 2 tablespoons of extra virgin olive oil instead.
- Anchovies add great flavour here. Substitute with 1 tsp anchovy paste. If you don't have either, it's still worth making if you're using tuna in oil as the oil has good flavour too!
- Chilli flakes add just a background hum of warmth in this recipe. Feel free to dial it up or down.
- Leftovers will keep for 2 days in the fridge though pasta never really reheats well, especially these types of pasta that don't come with loads of tomato or creamy sauce. Microwave reheating is best, with a splash of water (or better yet, keep some pasta cooking water!)
Nutrition Information
Calories
637cal
(32%)
Carbohydrates
77g
(26%)
Protein
41g
(82%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
0.01g
Cholesterol
53mg
(18%)
Sodium
4157mg
(173%)
Potassium
531mg
(15%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
257IU
(5%)
Vitamin C
9mg
(10%)
Calcium
66mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 637
% Daily Value*
| Calories | 637cal | 32% |
| Carbohydrates | 77g | 26% |
| Protein | 41g | 82% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 53mg | 18% |
| Sodium | 4157mg | 173% |
| Potassium | 531mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 257IU | 5% |
| Vitamin C | 9mg | 10% |
| Calcium | 66mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.