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Easy Canned Tuna Pasta (Ready in 15 Minutes!)

A quick, light, and satisfying tuna spaghetti made with pantry staples, lemon, garlic, parsley, and Parmesan.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-inspired, Mediterranean-inspired
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

For the pasta
  • 12 oz spaghetti
  • 1 salt for the pasta water
For the tuna mixture
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 2 cans tuna drained, packed in olive oil or water
  • 1 tsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes optional
  • 1/4 cup fresh parsley chopped
  • 1/3 cup Parmesan cheese grated, plus more for serving
  • 2 to 4 tbsp reserved pasta water as needed

Equipment

  • 1 Large pot for boiling pasta
  • 1 Colander for draining pasta
  • 1 large skillet for tossing the tuna mixture and pasta
  • 1 Microplane or zester for lemon zest
  • 1 Tongs or large spoon for tossing the pasta

Method
 

Cook the pasta
  1. Bring a large pot of well-salted water to a boil. Cook the spaghetti until al dente according to the package directions. Reserve 1/2 cup of the pasta water, then drain the pasta.
Make the tuna mixture
  1. While the pasta cooks, warm the olive oil in a large skillet over medium-low heat. Add the minced garlic and cook for about 30 seconds, just until fragrant.
  2. Add the drained tuna to the skillet and gently break it into flakes. Stir in the lemon zest, lemon juice, black pepper, and red pepper flakes if using. Cook for 1 to 2 minutes, just until warmed through.
Finish and serve
  1. Add the drained spaghetti to the skillet along with the chopped parsley and grated Parmesan.
  2. Toss well, adding 2 to 4 tablespoons of reserved pasta water a little at a time until the pasta is glossy and lightly coated.
  3. Serve immediately with extra Parmesan, parsley, and lemon zest if desired.

Notes

Do not brown the garlic. Reserve pasta water before draining for the best texture. Tuna packed in olive oil gives a richer flavor, but water-packed tuna works well too. Best served fresh.