Tuna Pesto Pasta
User Reviews
5
Tuna Pesto Pasta
Description
The recipe starts with boiling pasta until al dente and reserving some cooking water. Tuna is drained and lightly flaked. The warm pasta is tossed with pesto and reserved water to create a smooth sauce coating the noodles. Adding the tuna brings a protein boost and tender texture, while halved cherry tomatoes add fresh sweetness and juiciness.
Crumbled feta contributes creaminess and saltiness, complementing the other ingredients. Black pepper enhances the flavor without overpowering. The dish is brightened with freshly squeezed lemon juice before serving. It suits both warm or cold serving styles, with cold versions improved by stirring in arugula or baby spinach for added color and mild bitterness.
Variations allow additional vegetables or swapping feta for parmesan, as well as adaptations for dairy-free diets using appropriate pesto and cheese alternatives. Leftovers store well for several days chilled in an airtight container.
Ingredients
- 8 ounces pasta whole wheat, chickpea, regular or gluten-free, fusilli, farfalle bowtie, rotini, or penne
- ¾ cup pesto my basil pesto recipe or store-bought
- ¼ cup water leftover pasta water
- 2 (5 ounce) cans tuna drained, stored in water
- 2 cups sweet cherry tomatoes halved
- ⅓ cup feta cheese crumbled
- ½ teaspoon black pepper
- salt tuna is already salty, so taste the pasta in step 5 and add salt if you want, to taste
- 1 lemon for serving
- arugula or baby spinach, 3-4 handfuls, if serving cold
Instructions
- If making homemade pesto, follow the instructions here.
- Bring a large pot of salted water to a boil and add pasta. Cook according to the package until pasta is al dente. When done, strain the pasta (remember to reserve ¼ cup of pasta water).
- Meanwhile, drain the tuna, add it to a small bowl, and use a fork to break it up. Set it to the side when done.
- Return the pot back to the stove with the cooked pasta in it. Turn the heat down to medium-low. Add in the pesto and reserved pasta water. Stir until combined.
- Gently stir in the tuna, cherry tomatoes, feta cheese, and black pepper. Taste and adjust any seasoning to your liking. Season with salt & pepper if desired (remember that tuna and feta are already salty).
- You can serve this pasta warm or cold. I love both.
- If serving warm: make sure the pasta is heated and serve immediately with a squeeze of fresh lemon.
- If serving cold: place the pasta in the refrigerator for at least 1 hour to cool, then toss it with the arugula or baby spinach to make is a “salad.” Squeeze half a lemon on top before serving. Enjoy!
Notes
- Serve the pasta warm with fresh lemon juice or chilled after refrigerating for at least 1 hour for a refreshing salad version.
- Incorporate mix-ins like artichoke hearts, chickpeas, olives, sun-dried tomatoes, or wilted spinach to vary flavors and textures.
- For a different cheese profile, substitute feta with parmesan for a more Italian-style version.
- Use tuna packed in water for a milder flavor; tuna in oil can also be used but will increase richness.
- Make the recipe dairy-free by using dairy-free pesto and omitting or substituting feta cheese.
- Store leftovers tightly covered in the refrigerator for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Calories | 412kcal | 21% |
| Carbohydrates | 48g | 16% |
| Protein | 26g | 52% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 36mg | 12% |
| Sodium | 593mg | 25% |
| Potassium | 507mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1716IU | 34% |
| Vitamin C | 23mg | 26% |
| Calcium | 93mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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