Need dinner ready in under 30 minutes? Mediterranean Canned Tuna Pasta Toss is for you!
Pasta and tuna go hand in hand. With a little inspiration from Jamie Oliver, this simple canned tuna recipe is easy to make.
Remember that tuna noodle casserole from my childhood? My Quinoa Tuna Casserole is a modern twist on that classic dish.
We all need easy quick recipes, especially for busy weeknights. If you don’t already have this *awesome cookbook, check it out.
Easy Smoked Salmon Plate was the first recipe I tried from Jamie’s book (well this book). I have several of his fabulous cookbooks in my vast collection.
Since we LOVE the tuna and noodles combination, I knew I had to give this easy tuna recipe a try. We all need some quick meal ideas.
Canned fish is affordable and great in recipes. Have you ever tried sardines? This pasta with sardines is made in under 30 minutes.
Speaking of noodles, have you ever tried Egg Noodle Casserole? Another recipe using simple ingredients. Baba was a master at this one.
CANNED TUNA PASTA TOSS INGREDIENTS
You really only need a few simple ingredients to make this healthy tuna recipe.
- canned tuna (in oil)
- Italian seasoning
- cherry tomatoes
- salt & pepper
- olive oil
- feta cheese
- black olives
For the most part, everyone will have the majority of these ingredients as staples in their kitchen cupboards. That is why this is such an easy meal to make.
CANNED TUNA IN WATER vs CANNED TUNA IN OIL
Really the choice is YOURS. Both are totally delicious. For me, it all comes down to the recipe I am making.
In our house, if I am making a cold tuna pasta salad, (especially if I am adding may) I prefer canned tuna in water. I will say however this tuna pasta toss recipe does taste delicious cold as well.
Tuna packed in water has fewer calories and retains more omega-3’s.
If I am making a hot tuna pasta recipe, I prefer canned tuna in oil. It also works beautifully in a no mayo tuna salad recipe like Mediterranean Tuna Salad.
Canned tuna is also available in solid and chunk form. Either option works for all recipes. Solid tuna tends to be more expensive. Sometimes I do find the chunky tuna can be on the mushy side (depending on the brand).
WHAT TYPES OF TUNA ARE CANNED
Canned tuna is usually classed as WHITE and LIGHT.
White tuna is Albacore. Light tunas consist of Skipjack, Yellowfin, and Tongol.
Now let’s talk about the best canned tuna for a moment. Do you have a favourite brand? For me, *Riomare is my number one choice. Packed in olive oil, it is the perfect addition to any Mediterranean food recipe. I love the fact that Riomare has 100% traceability on their products too.
PASTA SALAD WITH TUNA
This healthy canned tuna recipe comes together quickly. Perfect for busy weeknights. You can even make it gluten-free too.
- Get your pasta water boiling.
- Wash your tomatoes and cut them in half.
- Open the canned tuna, drain and set aside.
See, so much done in just 5 minutes.
- Heat a pan with olive oil. I used a *flavoured olive oil just to elevate this recipe.
- Now fry those capers. Such a great touch!
By now your water is boiling. Add your pasta of choice. Have fun with this. Use any kind or any shape you wish. In my opinion, there is NO wrong pasta, EVER! BONUS, gluten-free pasta works well, and that is what I used in this tuna pasta recipe.
The rest is easy peasy (see recipe instructions).
- Take out the capers and set aside.
- Add the tomatoes, tuna and seasonings to the pan.
- Cook for a few minutes.
- Drain your pasta, add to the pan and TOSS!
- Dinner is ready.
See, told you it is quick and easy.
This is the best canned tuna recipe we have ever eaten. What an economical way to feed your family. So much cheaper than take-out. Nutritious, delicious and easy to make. Who says tuna from a can is not delicious?
Next time you are in need of a quick meal, give this Mediterranean Canned Tuna Pasta Toss a try.
Here are few other totally delicious recipes with canned tuna you might like to try:
What is your favourite way to use canned tuna?
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Mediterranean Canned Tuna Pasta Toss
- 10 ounces dried pasta (I used gluten-free pasta)
- 4 teaspoons capers (drained)
- 1 pound cherry tomatoes
- 1 tablespoons olive oil (I used flavoured olive oil)
- 8 ounces canned tuna (packed in oil)
- 2 teaspoons Italian seasoning
- ¼ cup black olives (sliced)
- ¼ cup feta cheese (crumbled)
- salt & pepper (to taste)
- Put on a large pot of water to boil. Once boiling, add the pasta and cook until your desired level of doneness.
- Wash the tomatoes, cut in half. Set aside.
- Open the tuna, drain, flake and set aside.
- Heat a large (non-stick) skillet to medium-high. Add the olive oil.
- Fry the capers until crisp, and remove from pan. Set aside.
- To the pan add the tomatoes, tuna, and seasonings.
- Drain the pasta, reserving a cupful of water.
- Add the water to the pan. Cook until ingredients are heated through.
- Add the pasta and capers. TOSS!
- Place in serving bowls and garnish with olives and feta cheese.