4.9 from 60 votes
Tuna Pea Pasta
Tuna Pea Pasta blends albacore tuna, peas, garlic, and onion into cooked pasta tossed with olive oil, fresh herbs, lemon juice, and Parmesan cheese. The frozen peas cook in the same water as the pasta, simplifying preparation and adding sweet notes. The sautéed onion and garlic add a mild aromatic base, while the fresh parsley and dill brighten the dish, complementing the savory tuna. A handful of Parmesan finishes it with a creamy, salty touch.
Total Time
20 mins
Servings:
4
people
Calories:
268 kcal
Course:
Main Course, Lunch
Cuisine:
American
Ingredients
- 1/2 lb pasta farfalle, egg noodles, or any of your other favorites
- 1 oz albacore tuna drained, can
- 1 cup peas frozen
- 2 cloves garlic minced
- 1/2 onion diced
- 3 tablespoons olive oil extra virgin, divided
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper fresh ground
- 1 1/2 tablespoon parsley minced, fresh
- 1 tablespoon dill minced, fresh
- 1/4 cup Parmesan Cheese shredded
Instructions
- Heat a 3 quart pot of water on stove until it comes to a boil.
- Meanwhile, in a small bowl of measuring cup with a pour spout, add 2 tablespoons of olive oil, lemon juice, salt, and pepper. Whisk and set aside.
- When water comes to a bowl, add pasta. Set timer for pasta - according to time on package for the kind of pasta you're using. When there's about 4 minutes left for the pasta to cook, add frozen peas.
- While peas cook, heat remaining 1 tablespoon of olive oil in a dutch oven or large pot and on medium and saute garlic and onion until soft and transluscent.
- When pasta is al dente, drain and add to the onions in the pot. Turn off heat. Add the tuna and mix.
- Add herbs, mix, and then drizzle dressing. Add Parmesan cheese and give a final mix.
- Serve and enjoy!
Cup of Yum
Notes
- Frozen peas can be substituted with fresh, added 2-3 minutes before pasta finishes cooking, or canned, added with the tuna.
- Use dried herbs like 1 teaspoon parsley and 1 teaspoon dill if fresh is unavailable.
- Store leftovers airtight in the refrigerator for 3-4 days.
- To serve cold, prepare as usual but add dressing and cheese just before serving to preserve freshness.
Nutrition Information
Calories
268kcal
(13%)
Carbohydrates
10g
(3%)
Protein
24g
(48%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Cholesterol
37mg
(12%)
Sodium
988mg
(41%)
Potassium
503mg
(11%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
723IU
(14%)
Vitamin C
23mg
(26%)
Calcium
108mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 268
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 10g | 3% |
| Protein | 24g | 48% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 37mg | 12% |
| Sodium | 988mg | 41% |
| Potassium | 503mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 723IU | 14% |
| Vitamin C | 23mg | 26% |
| Calcium | 108mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.