This tuna pasta recipe is packed with flavor! Bright and zesty, with canned tuna, olives, capers, lemon zest, arugula, and herbs, it’s a quick, healthy meal in under 30 minutes.
And above all, watch with glittering eyes the whole world around you because the greatest secrets are always hidden in the most unlikely places. Those who don’t believe in magic will never find it. ~ Roald Dahl
Here is one of my favorite canned tuna recipes! This Tuna Pasta is quick and healthy, and made with simple pantry ingredients- briney olives and capers, fresh tomatoes, arugula, fresh herbs, canned tuna, and tender pasta. Lemon zest and pepper flakes completely elevate this dish.
Tuna pasta tastes bright and zesty, with lots of umami from the bits of olives and capers. Our whole family adores this dish, and I know you will too.
Tuna Pasta Recipe Ingredients
- Pasta - A short, textured pasta like fusilli, torchetti, penne, or bow ties works best here, helping catch all the flavorful bits and pieces in every bite. Gluten-free pasta is fine to use, too!
- Olives and capers - Add briny, savory pops of flavor that give the dish its Mediterranean character.
- Good-quality tuna in olive oil - The star protein, providing rich flavor and satisfying texture; tuna packed in olive oil offers the best taste and tenderness.
- Lemon zest and juice - Brighten the pasta with fresh acidity and balance the richness of the tuna and olive oil.
- Fresh arugula and basil - Bring peppery freshness and fragrant herbal notes that make the dish feel light and vibrant.
- Fresh tomatoes - Add juiciness, color, and natural sweetness that round out the flavors.
- Garlic - Provides savory depth and aromatic warmth.
- Red pepper flakes - Add a gentle kick of heat; adjust to taste.
- Olive oil - Ties everything together, creating a silky coating for the pasta and enhancing the Mediterranean flavors.
- Salt and pepper - Season and balance the dish; adjust to taste.
How to cook Tuna Pasta
STEP ONE- Simmer pasta in a pot of salted water, according to package directions, until al dente. Save some pasta water, and do not rinse.
STEP TWO- In a large skillet, sauté garlic and pepper flakes in olive oil over medium heat, for a few minutes until they smell fragrant and barely begin to color.
STEP THREE- Add chopped olives, capers, can of tuna, and lemon zest and heat to warm, stirring about a minute.
STEP FOUR- Add the pasta, arugula, lemon juice (start with 1/8 cup and add more to taste), and tomatoes, stir to combine. Sprinkle on fresh basil and add salt and pepper to taste.
Serving Suggestions
Serve warm or at room temperature, or even chilled the next day. If serving cold, it will benefit from an extra squeeze of lemon and a drizzle of olive oil, as the pasta can dry out in the fridge.
Storage
Leftovers will keep up to 3 days, and can be reheated or enjoyed cold.
Tuna pasta Recipe VAriations
- Finish off with Parmesan cheese or pecorino.
- Add chopped anchovies or toasted breadcrumbs.
- Add extra veggies, such as sautéed zucchini or bell peppers.
- top with toasted pine nuts.
Can this be made vegan?
Sure! Leave out the tuna and add seasoned jackfruit, hearts of palm, artichoke hearts, or chickpeas.
Hope you enjoy!
More Favorite Tuna Fish recipes
- Tuscan Tuna Salad with Arugula & White Beans
- Delicious Easy 10-Minute Tuna Salad
- Hearts of Palm Tuna Salad
- Antipasto Salad
Tuna Pasta Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Category: Main, Pasta
- Method: stovetop
- Cuisine: American
Description
Tuna Pasta with Olives & Fresh Tomatoes is a super fast, fresh pasta dish that is full of bright clean and savory flavors. An easy meal ready in 30 minutes! Healthy, quick and delicious!
Ingredients
- 8 oz pasta like fusilli, penne, ziti, torchetti, bow ties- something that hangs on to the bits and pieces
- 4 garlic cloves, minced
- 1/4– 1/2 teaspoon red pepper flakes
- 2 tablespoons olive oil, divided
- 1/2 cup black olives, chopped(or a mix with kalamata olives, castelvetrano olives, or green olives)
- 2 tablespoons capers
- 2 x 5-ounce cans of good-quality tuna, (packed in olive oil preferred)
- 1 tablespoon lemon zest
- 2 cups fresh arugula
- 1/4 cup lemon juice
- 1 1/2 cups fresh tomatoes, chopped
- 1/2 cup fresh basil or parsley
- salt and pepper to taste
Instructions
- Cook pasta according to package directions in salted water. Do not rinse.
- Sauté aromatics. garlic, pepper flakes, and 1 tablespoon olive oil for a few minutes until fragrant and barely begins to color. Add olives, capers, tuna, remaining oil, lemon zest, and heat to warm, about a minute.
- Combine. Add hot pasta, arugula, lemon juice (start with 1/8 cup- add more to taste), and tomatoes, stir to combine.
- Season. Add salt, pepper and more lemon juice to taste.
- Serve. Sprinkle on fresh basil, and drizzle more olive oil if desired. Enjoy warm or at room temperature.
Notes
If using tuna packed in water add 1-2 tablespoons of olive oil when you add in the tuna.
Enhancements: Use olive tapenade instead of olives and capers. Finish off with parmesan or pecorino shavings, add anchovies chopped- saute in with the garlic, add extra veggies such as roasted zucchini or cauliflower, top with toasted walnuts or sunflower seeds.
Serve warm or at room temperature.
Store in an airtight container in the fridge for 4 days. Leftovers can be reheated or enjoyed cold and will often benefit from an extra squeeze of lemon and a drizzle of olive oil, as the pasta will dry out in the fridge.
Nutrition
- Serving Size:
- Calories: 327
- Sugar: 2.4 g
- Sodium: 158.4 mg
- Fat: 11.9 g
- Saturated Fat: 1.9 g
- Carbohydrates: 32.4 g
- Fiber: 2.5 g
- Protein: 22.4 g
- Cholesterol: 10.3 mg
Was looking for a high protein pasta without meat. Had tuna in oil and black olive tapenade in the cupboard. Roasted cauliflower to mix in with the arugula and cherry tomatoes from my garden. Delicious! We had seconds for dinner and plenty leftover for lunch tomorrow. Will make again. Thank you!
Love it Victoria, happy you enjoyed!
Really enjoyed this! I had extra arugula, so I served it over a bed of arugula with a bit of the extra tapenade (made using the FAH recipe). It makes surprisingly good leftovers.
So glad you gave this one a try SK! Thanks for the kind review.
This recipe was really really good. I used spinach instead of arugula as my husband doesn’t like it, but other than that, followed the recipe. Will definitely make again.
So happy you enjoyed this Peggy!
LOVED this! I used Belazu olive tapenade and grated the garlic straight in rather than sauté to save time. Was really zingy, fresh and balanced. Will make it again!
Nice Rowan, so glad you enjoyed! It is one of my favorites.
My whole family liked this recipe. Even my picky 6-yr-old ate a small portion and said it was good! I subbed spinach for the arugula and forgot to add in the parsley; it was still amazing of course. I used gluten free chickpea pasta. I made the olive tapenade to go with and *so good*, will use the rest of that for our New Year’s Eve spread tomorrow! Thank you Tonia. Sylvia, as a gluten and dairy-free eater, I have used your recipes for years (usually I try a different one each time for fun), they’re my go-tos for dinner! 😍
Great to hear Hillary!
This is killer. Never knew I could like olives so much. I used spinach because I didn’t have arugula, and added red onion. Also sprinkled with fresh Parmesan. Quick and wonderful!
We’re so happy you liked this Joan!
One of our favorites, in regular rotation at our house. Nice complement to our normal vegetarian fare. Olive tapenade creates such savory flavors, and the lemon gives it brightness. Leftovers are great for lunch the next day.
Great to hear!
Good the first night; delicious the second day (cold).
Great to hear Christy!
Superb. Cooked this up in record time with Trader Joe’s pre-made olive tapenade (near the hummus aisle). And added a tin of TJ’s marinated chickpeas as a topping.
… gotta love a good Trader Joe’s x Sylvia remix 🙂
Nice Chris, love it!
Tuna packed in olive oil makes such a difference…Enjoyed this warm, but I must say that for me, the next day it was even better cold on a 100 degree day here in Eastern Wa! Another A+…
Great to hear Sally!
A lovely, refreshing, light dish for summer! loved the Tapenade and the volumes of flavour it added to this dish. It went from simple to amazing with it in there. The only thing extra I added was some fresh grated parmesan at the end. Simple and delicious! Thank you 🙂
Glad you enjoyed this Jodie!
This was excellent. A keeper. I made my own tapenade using your recipe as a guide and using a mix of olives. The recipe makes quite a bit so we had leftovers for lunch the next day. I think a good quality tuna is important to the dish.
Great to hear!
Amazing! Just made it for dinner, so simple and delicious.
Awesome Alex! So glad you enjoyed.
Made this tonight and followed the recipe. WOW! Delicious and easy to make. Thank you!!
Thanks Ellie, so glad you enjoyed!
I’m making this right now and see that you didn’t mention when to add the tomatoes. I’m guessing it’s towards the end.
Oops, yes, updated the recipe card and thanks for pointing it out Clare.