This Quick Canned Tuna Pasta is just what you need for busy weeknights.
Pasta and tuna go hand in hand. With a little Mediterranean flair, this is a healthy pasta dish for dinner any night of the week. Leftovers are perfect for lunch too.
I love cheap canned tuna meals. They are budget-friendly and easy to prepare.
Remember that tuna noodle casserole from my childhood? My Quinoa Tuna Casserole is a modern twist on that classic dish. Mediterranean Tuna Salad is another family favourite. Great for lunch or dinner.
If you love easy dinner recipes that include pasta, this recipe for one pan baked gnocchi is a must for sure.
RECIPE and INSTRUCTIONS for this easy canned tuna pasta can be found at the bottom of this post.
Canned Tuna Pasta Ingredients
You really only need a few simple ingredients to make this easy pasta with tuna:
- 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. You can even make it gluten-free. Be sure to check out the suggestions below.
Making Mediterranean Canned Tuna Pasta
This easy pasta with tuna comes together quickly. Full instructions are in the recipe card below.
- Get the pasta water boiling.
- Wash and cut the tomatoes.
- Open and drain the tuna.
See, so much done in just 5 minutes.
- Heat the oil in a pan.
- Fry the capers. Such a great touch to the recipe.
By now your water is boiling. Add your pasta of choice and cook according to package directions. The rest is easy peasy.
- 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.
Pasta can be any variety you like. You can I even use gluten-free pasta and it works great.
Canned tuna is so versatile. I used tuna in oil, but feel free to use any kind you like.
Tomatoes should be fresh. I like cherry tomatoes in this recipe, but any variety will work. If you have large tomatoes on hand, just dice them up.
Cheese is so delicious. I love feta in this recipe but feel free to use any kind you like.
Capers are such a great addition to this recipe. Be sure to fry them as it really takes them to another level of yum.
Olives can be any kind you like. I used black but green, purple, or a mixture will be delicious as well.
Store leftovers in a sealed container placed in the fridge. It will last for several days. This recipe gets bonus points since leftovers can be eaten cold, making it a great lunch option.
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?
Canned Tuna In Water Or 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 mayo) I prefer canned tuna in water. It has fewer calories and retains more omega-3s. If I am making a hot tuna pasta recipe, I prefer canned tuna in oil.
Canned tuna is also available in solid and chunk form, and classed as white or light. 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). White tuna is Albacore. Light tunas consist of Skipjack, Yellowfin, and Tongol.
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You may also enjoy these canned fish recipes:
Quick Canned Tuna Pasta
- 10 ounces dried pasta (I used gluten-free pasta)
- 4 teaspoons capers (drained)
- 1 pound cherry tomatoes
- 1 tablespoon 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.