This canned tuna pasta cooks in about 20 minutes and uses little more than a pantry shelf and a lemon. Spaghetti is tossed with garlic, anchovy, capers, and the flavorful oil from the tuna, then finished with fresh lemon off the heat.
It is a simple dinner for busy nights, and it tastes far more elaborate than the ingredient list suggests. Serve it straight from the pot while the pasta is still glossy.
Table of Contents
Why This Canned Tuna Pasta Recipe Works
Using the oil from the tuna cans to cook the garlic and anchovy puts all that savory flavor straight into the sauce, so nothing goes to waste.
A splash of starchy pasta water turns the oil into a light, glossy coating that clings to every strand of spaghetti.
Adding the tuna off the heat keeps the chunks tender, and lemon zest and juice brighten the whole dish at the last minute.
Ingredients for Canned Tuna Pasta
- 7 ounces spaghetti, or other thin long pasta
- 12 cups water, for boiling the pasta (3 quarts)
- 1 tablespoon kosher salt, for the pasta water
- 10 ounces canned tuna in oil, drained, with the oil reserved
- 2 cloves garlic, finely minced
- 2 anchovy fillets, minced
- 1/2 teaspoon red pepper flakes, optional
- 2 teaspoons baby capers, or finely chopped pickles
- 1 tablespoon chopped fresh parsley, optional
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1/8 teaspoon kosher salt
- 1/4 teaspoon black pepper
Tuna in oil. Tuna packed in oil stays moist and flavorful, and the oil from the can becomes the base of the sauce.
Anchovy. Minced anchovy melts into the oil and adds savory depth without tasting fishy.
Capers. They add a briny pop that cuts through the richness of the tuna and oil.
Lemon. Zest brings fragrance and juice brings brightness, so add both at the end.
Pasta water. The starch in the cooking water helps the oil and lemon cling to the spaghetti as a light sauce.
How to Make Canned Tuna Pasta
1. Cook the pasta Boil 3 quarts of water with 1 tablespoon of salt and cook the spaghetti for 1 minute less than the package time. Scoop out about 1 cup of the cooking water, then drain.
2. Warm the tuna oil Heat the reserved tuna oil in the same pot over medium heat, then add the garlic, anchovies, and pepper flakes and stir for 1 minute until fragrant.
3. Toss the pasta Add the pasta, capers, and 1/3 cup of the pasta water and toss with two spatulas for about 2 minutes until the sauce coats the strands.
4. Add the tuna Turn off the heat and gently add the tuna, parsley, lemon zest, lemon juice, salt, and pepper. Toss lightly so some tuna chunks stay intact.
5. Serve right away Divide the pasta among plates and serve immediately while it is warm.
How to Serve Canned Tuna Pasta
Serve the pasta right away with extra lemon wedges and a sprinkle of parsley. A bowl of crisp house salad and a plate of garlic bread slices make it a full meal, while a side of air fryer asparagus adds a green vegetable. Finish with a glass of fruity mojito on a warm evening.
How to Store and Reheat Canned Tuna Pasta
This dish is ideal when enjoyed fresh, but leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water until the center reaches 165 degrees F. Do not freeze it, because the pasta turns soft and the tuna loses its texture.
Tips and Variations for Canned Tuna Pasta
Undercook the pasta slightly. It finishes cooking in the pan, so it stays springy.
Save the pasta water. Scoop it before draining, since it is hard to replace once the pasta is in the colander.
Choose good tuna. Tuna packed in olive oil gives the most flavor, and the oil becomes part of the sauce.
Keep the chunks. Fold the tuna in gently so it stays in meaty pieces.
Go easy on the salt. Tuna, anchovies, and capers are already salty, so taste before adding more.
Add vegetables. Frozen peas or baby spinach stir in at the end for extra color.
Change the acid. A spoonful of apple cider or sherry vinegar works in place of lemon juice.
Handle fish safely. Refrigerate leftovers promptly, and see the FDA safe food handling guide for general storage guidance for seafood.
Frequently Asked Questions About Canned Tuna Pasta
What kind of tuna works well in canned tuna pasta?
Tuna packed in olive oil has the richest flavor, but tuna in any oil works, and the oil flavors the sauce.
Can I make canned tuna pasta without anchovies?
Yes. Skip them and add a pinch more salt, though the anchovies melt away and add depth rather than fishy flavor.
Can I reheat canned tuna pasta?
Yes, for up to 3 days. Warm it gently with a splash of water so the sauce loosens.
Which pasta shape can I use?
Spaghetti is classic, but linguine or other thin long pasta works the same way.
Can I use tuna in water?
Yes. Drain it and add a generous splash of olive oil to the pan to replace the oil from the can.
Canned Tuna Pasta with Lemon, Capers and Garlic
Equipment
- Large pot
- Colander
- two spatulas
Ingredients
Main Ingredients
- 7 oz spaghetti or other thin long pasta
- 12 cup water for boiling the pasta
- 1 tbsp kosher salt for the pasta water
- 10 oz canned tuna in oil drained, oil reserved
- 2 cloves garlic finely minced
- 2 anchovy fillets minced
- ½ tsp red pepper flakes optional
- 2 tsp baby capers or finely chopped pickles
- 1 tbsp fresh parsley finely chopped, optional
- 1 tsp lemon zest
- 2 tbsp lemon juice
- ⅛ tsp kosher salt
- ¼ tsp black pepper
Instructions
Cooking
- Boil the pasta. Bring 3 quarts of water to a boil with 1 tablespoon salt. Cook the spaghetti 1 minute short of the package time. Reserve about 1 cup of cooking water, then drain.
- Sizzle the aromatics. Heat the oil from the tuna in the same pot over medium heat. Add the garlic, anchovies, and pepper flakes and stir for 1 minute.
- Toss. Add the pasta, capers, and 1/3 cup pasta water. Toss for 2 minutes, until glossy.
- Finish off the heat. Turn off the heat. Gently fold in the tuna, parsley, lemon zest, lemon juice, salt, and pepper.
- Serve. Serve immediately.
